>My lunch today included this yummy rice…and a chickpea cutlet, because well, chickpeas are awesome. Don’t worry, I had a salad too!
I get so bored with beans and rice. I have to find ways to keep beans interesting and rice from being just plain old rice, and usually I try to avoid just dousing the rice in tamari. There’s a blog I like, called The Life, and I’ve read about his seitan marinade. Pineapple juice and hoison sauce are involved (um, yum, both of those things are awesome), and then on The Happy Herbivore I read about Teriyaki Chickpeas, which also sound interesting and delicious.
I haven’t made either of these recipes; and I’ve just scanned the ingredients in both in the past and kind of forgot about them. Last weekend; I picked up garbanzo beans at the farmer’s market and I knew I wanted to make them into something other than roasted chickpeas or hummus. I soaked and cooked them, made a marinade, then set them in the fridge and forgot about them for 4 days. (I’m awesome like that). Truth be told; I nearly threw them away, but then I sampled a chickpea and knew I couldn’t do that. I also noticed I had half a carton of Imagine No-Chicken broth in the fridge to use up; so I knew I was going to make brown rice with it. These two combined…were amazing.
1 c brown basmati rice
2 c imagine no chicken broth
(prepare rice; I hope you know how; but if not, boil your liquid, stir in rice, reduce heat to a simmer, and cook for 40-50 minutes-long grain cooks up in about 40 minutes, short grain takes about 50.)
3 c chickpeas
1 c hoisin sauce
1/2 c pineapple juice
1 T toasted sesame oil
1 T peanut oil
1 t granulated garlic
2 t sambal olek (unless you can’t handle heat; then you can skip or reduce this)
1 T sesame seeds + 1 T for sprinkling
Combine all marinade ingredients; pour over chickpeas and marinate for at least 2 hours; the longer the better. Mine had AMAZING flavor after sitting for four days. When you’re ready to cook them, preheat the oven to 375 and line a baking sheet with parchment paper or a slipmat. Drain the marinade off the chickpeas using a colander. DO NOT RINSE; JUST DRAIN THE EXCESS MARINADE. Pour chickpea on to pan, make sure they’re all flat on the baking sheet. Sprinkle with sesame seeds, and bake for 20-22 minutes. Your chickpeas will be firm but not crunchy. Mix with rice and enjoy! This is going to be breakfast this week. You know, after today, since I had biscuits.
Okay; and just to prove I ate greens…
2 cups of baby spinach, an heirloom tomato, and some Ume Plum Vinegar. NOM.