Heather Madrone wrote:
I figure that, if I cook chickpeas one day a week, the supply will
last close to 15 years.
I have quite a few chickpea recipes and can alter other recipes to
include chickpeas, but I'd welcome a few more to round out my
repertoire.
Rehydrate, toss in a hot wok with a bit of flavored oil and cook until
nearly dry. Makes a nice quick hot snack. Not sure if it makes a good
cold snack -- never made a batch that lasted that long.
I normally use the oil left over from cooking Firecracker Shrimp: Clean
large shrimp, remove shell and tail, and skewer from the tail end to
hold straight. Dip in Sriracha, dust with corn starch, and dip into a
hot oil bath for 30 to 40 seconds. Works even better with tempura
batter, but I've not been able to figure that out yet. Big hit with my
hot-palated wife, but it leaves behind a lot of Sriracha-flavored oil.
Cheers,
/ Bruce /
