Chickpeas with Kombu RecipeOrigin: Fusion Period: Modern |
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Kombu (kelp) is a traditional Japanese additive to all kinds of bean-based stews. It is extremely useful in that it provides the umami flavour (making the dish more more-is) as well as speeding-up the cooking time by softening the beans and thickening the stew itself. Ingredients:
150g dried chickpeas, washed 
Chickpeas with Kombu Preparation:Method:Pick over the chickpeas then place in a bowl, cover with water and set aside to soak over night. Soak the dried kombu (kelp) in a bowl of water for about 10 minutes, or until softened then drain and dice. Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan. Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed. When the chickepeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away. Remove from the pan and transfer to a serving dish then garnish with the parsley and serve. |
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