Wednesday, March 08, 2006

Hawaiian Teriyaki Chickpeas

Hawaiian Teriyaki Chickpeas 
1 C Rice
2 C Vegetable Broth
15 ounces chickpeas, drained and rinsed
1/2 cup teriyaki sauce
1/2 tsp crushed red pepper flakes
2 mangos, sliced
1 cup pineapple, sliced

Directions: Cook Rice in 2 cups vegetable broth.  Combine chickpeas, teriyaki, and red pepper flakes in a large frying pan. Allow everything to sit and 'marinate' at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regularly or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple and mangoes

Teriyaki sauce:
1/4 cup soy sauce
1 cup water
1/2 teaspoon freshly grated ginger
1/2 teaspoon garlic powder
2 tablespoons molasses
2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Directions: 1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3 Heat until sauce thickens to desired thickness.
4 Add water to thin if you over-thick it :).


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