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This chickpea recipe is sure to wow your tastebuds… and the best part? It’s made in just 30 minutes! This vegetarian dinner recipe is flavorful and PACKED with nutritious ingredients. This is the perfect recipe to make with that can of chickpeas and pack of noodles you have lying around. Any additional spices and ingredients can be found to order online at sellers like Amazon. Full recipe below! Enjoy 🍜 #chickpearecipe #vegetariandinnerrecipe #wellandgood
Tsukemen with Pickled Chickpeas Recipe:
Pickled Chickpeas
1/2 oz. Kombu Kelp, soaked
4 tbsp Rice Vinegar
4 tbsp Soy Sauce
2 tbsp Sake (or White Wine)
4 tbsp Agave Nectar
1 15 oz. Chickpeas can, rinsed
1/2 tsp Sansho powder (optional)
Directions:
1. Use leftover kombu from dashi, or pre-soak kombu in water for 1/2 hour. Cut
kombu into small 1/4 inch squares.
2. Put the cut kombu into a medium saucepan with rice vinegar, soy sauce, sake, and
chickpeas.
3. Bring the pot to a boil and simmer on medium heat for 15 mins.
Dipping Sauce
1/4 cup Noodle Soup Base
1 cup Water
Directions:
1. Put together in a pan and bring to a boil; then keep hot for dipping.
Noodles
1 portion Green Tea Soba Noodles
Directions:
1.Cook according to package instructions and run it under cold water until cooled.
Garnish
3 tbsp Scallions, cut
1/4 cup Braised Bamboo
1/4 cup Spinach, blanched
1 tbsp Sesame seeds, toasted
1 tbs Seasonal veg
Eggplant or cauliflower oven
Arrange: Put the noodles in the bottom of the bowl and arrange the garnishes on top. Dip noodles into dipping sauce.
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