Remember the turmeric-soaked turmeric noodles I used recently in this pad thai recipe? Well, these turmeric-soaked chickpeas build on that idea. I wanted to figure out a way to work turmeric into the chickpeas, and it was actually pretty straight-forward, thankfully. You can make them on the stovetop. You can make them in an Instant Pot – I tested both approaches. Pick whichever method you prefer!
I’ve been using these chickpeas in all sorts of preparations, and I thought I needed to isolate the recipe on its own, so I can point to the technique when I post a recipe that uses them. You can use them in a lot of recipes that call for chickpeas.
I’ve used these in hummus, in my favorite chana masala, and in meals like the one you see below – Turmeric Chickpeas with Garlic Tahini. All in all these chickpeas are a great way to easily integrate a bit more turmeric into your everyday eats.
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