Vegetarian Spanish Chickpea Recipe Healthy Vegetarian Recipes On Video
Instructions
1.If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. Garbanzo beans must be soaked overnight with lots of water. There is also a quick-soak method put the beans in a pot with plenty of water, boil for 30 minutes, then remove from the heat and let them soak for 30 minutes or more.
2.Be sure to drain the soaking water since it contains some of the gas-producing power of the beans. Add enough water to cover them by 2 inches, then gently boil them with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Garbanzos will take about 2 hours to cook.
3.If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
4.Mix together the eggplant, chickpeas, onion, garlic and fresh parsley in a baking dish with a lid. Mix some olive oil into the dish, working it around with your hand to get maximum coverage of the vegetables with minimal oil. Next, sprinkle the salt, seasonings, lemon zest and juice into the dish and stir to coat. Put the dish into the oven, at about 350 degrees F, for about 30 minutes, or until the eggplant is soft. Take the dish out after 15 minutes to stir, bringing the juice from the bottom of the dish up to coat the vegetables on top.
5.Serve over greens, a cooked grain or a baked potato if you like, topped with parsley. I hope you enjoy this Spanish chickpea recipe, the latest of my healthy vegetarian recipes.
