Kacang puteh is one of my favourite childhood snacks, especially steamed chickpeas (also called kacang kuda in Malay and garbanzo beans). Easy to make and chickpeas are a good source of plant based protein. Isn't it wonderful?
Dried chickpeas
Water
1. Soak chickpeas for a few hours.
2. Drain and discard the soaking liquid.
3. Put chickpeas in a pot and fill with water sufficient to boil for an hour. Add some salt.
4. Bring water to a boil (make sure to keep the lid slightly ajar to prevent the water from boiling over especially if your pot is small or not deep enough) and lower heat to simmer for an hour.
5. Stop simmering when the chickpeas are soft and tender, based on your preferred texture.
6. Store in airtight container in fridge for a few days.
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