Mixed Chickpeas

Name: Mixed Chickpeas
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 Chickpeas; A handful Peanuts; A celery; Some salt; Some sesame oil; Some Soy sauce; 1/2 a spoon Doubanjiang; 1 spoon Chia seeds; Some garlic; A small amount Red pepper

by Late night mother

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Chickpea isoflavones can delay female cell senescence, promote bone formation, lower blood lipids, and reduce female menopausal syndrome. It also prevents the proliferation of cancer cells and promotes the death of cancer cells.
It moisturizes the intestines, enhances immunity, promotes child development, etc."

Mixed Chickpeas

1. Soak the chickpeas and peanuts the night before and store them in the refrigerator.

2. The chickpeas need to be soaked for 8 hours, and the volume becomes many times larger after soaking. So don't soak too much in the beginning.

3. Chickpeas are harder to cook than peanuts. I directly added some salt to the rice cooker and pressed the porridge function. After the water boils for about 20 minutes, try one of them. If they are soft, it means they are cooked. After turning off the heat, put the celery in and blanch it.

4. Put all the chickpeas, peanuts, and celery in a mixing bowl (I haven't had cold water, personally prefer to eat food with temperature), add a small amount of salt, light soy sauce, a small amount of soy sauce, drizzle some sesame oil, and stir.