Ingredients:
- 1 1/2
cup
dry Arrowhead Mills Chickpeas
- 1
cup
onion, chopped
- 1
clove garlic, minced
- 1
tablespoon
Oil (optional)
- 6
cup
water
- 2
tablespoon
soy sauce, tamari or Bragg's
- 3/4
teaspoon
sea salt (optional)
- 1/4
cup
chopped parsley
- 1/4
cup
chopped peanuts (optional)
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Directions:
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Combine peas and enough water to cover. Refrigerate overnight. Drain. Cook onion and garlic in oil for 2 minutes. Add the chickpeas, soy sauce, water and sea salt. Bring to a boil, reduce heat, cove and simmer for about 3 hours. Pour into a blender and process until smooth. Reheat and serve with parsley and peanuts. Makes 4 servings.
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