Recipe Cumin Coriander Chickpeas

Ingredients :

• 150 g dry chickpeas, soaked overnight or 8 hrs
• 50 g bacon (2 slices or so)
• 1 onion, sliced thin
• 1/2 carrot
• 1/2 tsp cumin seeds
• 1/2 tsp ground coriander
• to taste salt
• 200-300 ml broth of choice (I used Japanese kombu/kelp stock)
• to taste Lemon pressed olive oil to drizzle (optional)
• to taste Fresh cilantro

Method :

1. Soak beans overnight in plenty of water. Drain before cooking.
2. In a heavy pot, saute bacon, cumin seeds, and onions until onions are soft. Add carrots, cut up kombu and ground coriander and saute a couple more minutes.
3. Add chickpeas, sauerkraut juice, shiokoji and enough broth to cover beans.
4. Bring to a boil, cover with lid and turn to lower heat. Cook for 45-60 minutes. Stir occasionally. If liquid gets too low, add a bit more broth, but keep in mind in the we you don"t want it to be soupy, rather thick.
5. Once beans are desired softness and soup is thick, it"s ready! Serve with fresh cilantro on top and a drizzle of lemon olive oil.

Recipe Cumin Coriander Chickpeas 2016-05-04T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster