This recipe uses dried chickpeas. I am using organic dried chickpeas. Turmeric leaves are fresh from garden. My mother loves this as a snack. It can be stored in the fridge for up to 7 days and serve as good cold. This recipe involves some planning. The chickpeas needs to be soak overnight for 8 hours. I kept a look out for beautiful fresh turmeric leaves and that priorities the timing for making this dish.
Ingredients
1. Dried chickpeas, 200 gram, soaked overnight for 8 hours
2. Paprika spice, to taste, I used 1 tablespoon
3. Pink himalayan salt, to taste, I used 1 teaspoon
4. Black Pepper grind, a few dash
5. Optional: 2 turmeric leaves
Steps
1. Wash the soaked chickpeas
2. Wash the turmeric leaves
4. Season the chickpeas (ingredients 3 to 4)
3. Use the rice cooker or steamer, lay the turmeric leaves onto the steamer, spread the chickpeas on top
4. Steam for 45 minutes
5. After steaming, remove and discard the turmeric leaves
6. Ready to serve
Step 3
Serve
ong xiao yun 