Healthy Recipes

Chick Pea Satay

Recipe Intro
Basic Concepts
Lentil Soup
Wine and Herb Pasta
Spicy Fried Rice
Chick Pea Curry
Pea Soup
Baked Beans
Chick Pea Satay
Fried Noodles
Sprouts
Uncooked Meals
Rolled Oats
Shopping List
Utensils

Pot Method

• 1 lb chick peas (2-1/2 cups)
• soak 8 hours or more
• rinse
• add water, about twice the amount of peas
• bring to boil, simmer 2 hours
  • 15 minutes before completion, add:
  • 1 onion, diced
  • 4 cloves garlic, crushed and chopped
• drain, reserving liquid

Pressure Cooker Method

• 1 lb chick peas (2-1/2 cups)
• soak 8 hours or more
• rinse
• add water, about twice the amount of peas
• 1 onion, diced
• 4 cloves garlic, crushed and chopped
• bring pressure cooker to pressure, simmer 45 minutes
• drain, reserving liquid

Mash chick peas with a fork, incorporate:

• Juice of 1 lemon or 6 Tbs RealLemon
• 6 Tbs Peanut Butter
• 2 cloves garlic, crushed and diced
• 1/2 small onion, crushed and diced
• 1/2 tsp (or less) crushed red pepper (or other hot sauce)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp ground pepper
• 1/2 tsp salt

Add liquid as needed and stir vigorously to make a thick sauce or dip.

Serve as a dip with crackers, as a bread spread, or add to vegetables in a frying pan with a little liquid to make a tasty gravy sauce. If you are cooking for one person and do not have refrigeration, you may want to cook half of this amount. One way to preserve the sauce without refrigeration is to add water and heat it up to a simmering boil two or three times a day. Unless you repeatedly boil the sauce, it will spoil quickly at room temperature.

Tastes great with rice, vegetables and water.

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