{"id":2214,"date":"2024-05-21T03:28:27","date_gmt":"2024-05-21T03:28:27","guid":{"rendered":"https:\/\/simplepreparations.com\/?p=2214"},"modified":"2024-05-21T06:14:12","modified_gmt":"2024-05-21T06:14:12","slug":"marry-me-chickpeas","status":"publish","type":"post","link":"https:\/\/simplepreparations.com\/index.php\/2024\/05\/21\/marry-me-chickpeas\/","title":{"rendered":"“Marry Me Chickpeas”"},"content":{"rendered":"\n

I grew up on rice and beans and I have recently disclosed to a few sisters that I may do a series on making this complete protein in a variety of ways. Well, that series came sooner than later because, recently, I found this recipe on Instagram and made it plant-based. It uses chickpeas or garbanzo beans! It was already vegetarian but used butter, heavy cream, and parmesan. These were easily substituted with plant-based butter (or avocado oil), coconut milk, and nutritional yeast. I also substituted the black pepper with Monk’s pepper (chasteberry tree tea, grounded). <\/p>\n\n\n\n

Now, you may use two cans (BPA-free) of chickpeas (drained), if you are in a rush. I make chickpeas regularly in a pressure cooker because I need aquafaba and I prefer my bean water from chickpeas. To make enough for this recipe, soak 1 cup of chickpeas overnight (or for 1 hour if using the boiling method, discard the water after the hour soak) and pressure cook them. Generally, I bring the pot to pressure and then cook my beans for about 30 minutes because I like mine soft. I double my water to 6 cups instead of 3:1 (water to bean ratio) because I am using a pressure cooker and I want to maximize my aquafaba output.

For those of you who are not coconut milk fans, you don’t taste it. I am not one to like the taste of coconut in dishes that don’t traditionally have it. I disclose this to let you all know that you really don’t taste it. Instead it adds a buttery, milky taste that otherwise would be missing. <\/p>\n\n\n\n

I added how I make a quick no-chicken broth in the notes. I usually have everything ready to go before I begin: The garlic is minced, the sundried tomatoes are chopped, the chickpeas are drained, the broth assembled and shaken. I also chop the basil and set it aside. It is just easier and quicker once you are prepared to cook. <\/p>\n\n\n\n

Last thing: Though this recipe is called “Marry Me Chickpeas,” I do believe a more appropriate name would be “Eat Your Chickpeas.” I could not promise marriage as only God can find Adam or Eve the right mate. I do believe that if you are already married, it should not hurt your marriage (unless he is just tastefully opposed to chickpeas — and even then, this may change his mind). lol<\/p>\n\n\n\n

Enjoy the recipe!<\/p>\n\n\n\n

“Marry Me Chickpeas<\/strong>“<\/h2>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n