Chick peas with sesame and honey

There’s a definite oriental theme to these beans. They are quite strongly flavored and could make a meal on their own. Serve on plain white rice.

2 c dried chick peas (measure when dry) cooked, or 2 – 15 oz cans chick peas
1 medium onion chopped fine
4 large or 6 small garlic cloves, peeled and minced
1 c honey
2/3 c soy sauce (Kikkoman is excellent and widely available)
1/4 c toasted sesame oil
1/4 c vegetable oil
2 TB rice wine vinegar
1 TB grated fresh ginger
1 tsp red pepper flakes

Optional garnishes: Toasted sesame seeds and/or thinly sliced scallions

Put all ingredients except chick peas in a heavy-bottomed saucepan and bring to a simmer. Cook for 10 minutes or so, stirring now and then. Add the drained and rinsed chick peas and simmer for another 10-15 minutes. If the sauce seems to be getting too thick, add a bit of water. Serve over white rice.

Explore posts in the same categories: Ethnic, Sides, Vegetables/potatoes/rice, Vegetarian