I used dried chickpeas for the first time ever and I love them! These dried beans are not easy to find so I’ve always used the canned ones. A lot of these canned goods, although very convenient, are also full of sodium and some even contain sugar and then there are those that have some awful stuff in there too: high fructose corn syrup, msg, etc. So, I took the plunge and now find rinsing, sorting, soaking, and cooking the best way to prepare beans. And it’s really not that much trouble if you remember to soak them overnight. The chickpeas cooked quickly and you can’t beat the flavor of beans that are not chemically messed with before being sealed in a can.
chickpea and rice balls served over pea-sto and steamed rice
2 cups cooked chickpeas
½ small yellow onion, diced
½ - 1 tsp. smoked paprika – this is what makes this so delicious
½ tsp. Herbamare Original Seasoning
¼ tsp. garlic powder
½ cup of cooked short grain rice, cold
Put in FP and blend until thick and smooth.
Taste and adjust seasoning.
Form into balls and put in a heated skillet coated with nonstick spray.
Brown on both sides.
1 cup peas
5 or so water softened sun-dried tomatoes
good bunch of fresh basil
3 cloves garlic, pressed
pinch of cumin
water to help turn blades
Blend all ingredients until chunky-smooth.
Adjust seasonings to taste.