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Ingredient
Simmered Chickpeas & Kombu (Kelp)
Introduce
Chef :
Hiroko ListonSimmered Chickpeas & Kombu (Kelp)
I would have used Soy Beans for this dish, but I couldn’t find Large Dried Soy Beans. Chickpeas are always a great substitute. You can use Canned Chickpeas OR Edamame Beans instead. If you do so, you need to alter the cooking time. Kombu (Kelp) might be an unfamiliar sea vegetable for you. I like it and I eat it a lot. I enjoyed this dish with freshly cooked Rice.
Ingredient
Food ration :
4 Servings
1 tablespoon
Sesame Oil
3 tablespoons
Soy Sauce *1 tablespoon is 15ml
2 tablespoons
Mirin
1 tablespoon
Sugar *alter the amount
1-2 teaspoons
Rice Vinegar
Cooking instructions
* Step 1
Soak Dried Chickpeas in cold water overnight and cook for 15 to 20 minutes until firmly cooked, then drain. *Note: Chickpeas will be cooked with other ingredients later. Do not cook them until soft.
* Step 2
Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse, and drain again. Cut them short if loo long.
* Step 3
Heat Sesame Oil in a saucepan over medium heat, add Carrot and Kombu, and stir. Add Chickpeas, Water, Soy Sauce, Mirin and Sugar. Add some extra Water if needed to cover. *Note: Chilli can be added.
* Step 4
Bring to the boil, then lower the heat, cover with a lid, and simmer, mixing occasionally, for 20 minutes.
* Step 5
After 20 minutes, remove the lid, and cook, mixing and tossing occasionally, until the sauce is gone. Sprinkle with Rice Vinegar, and mix to combine.
Note: if there is a photo you can click to enlarge it
Tag
Dried Chickpeas *soaked in water overnight
Dried Shredded Kombu (Kelp) *OR you can slice Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
Carrot *optional, cut into small pieces
sesame oil
& 1/2 cups Water *plus extra
Soy Sauce *1 tablespoon is 15ml
mirin
Sugar *alter the amount
Dried Japanese Chilli *OR 1 pinch Chilli Flakes, optional
rice vinegar
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