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Written by Administrator
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Friday, 25 March 2005 |
 mochi-ZY Garbanzo Sauce
Great on polenta, millet or wild rice! This recipe appears courtesy of Grainaissance whose mochi is widely available in most health food stores, and is used in this recipe. The recipe itself was originally developed by Rachel Albert-Matesz, whose book, Cooking With Rachel we offer for sale in our online store.
- 2-1/2 to 3 cups cooked garbanzo beans (chickpeas)
- 1 /4 tsp. sea salt
- 2 cups (or slightly more) water or vegetable soup stock
- 1 cup grated uncooked Plain or Sesame-Garlic Mochi
- 3-4 Tbsp. white, yellow, or mellow chickpea miso
- 1 /2 cup fresh chives, chopped
- Place garbanzo beans in a 2-quart saucepan.
- Add 1-1/2 cups of the stock or water and the sea salt.
- Bring to a boil.
- Sprinkle grated Mochi over beans.
- Cover, reduce heat and allow to simmer for about 3-6 minutes.
- Dissolve miso in 1/2 cup water in a small bowl.
- Stir in chives.
- Pour over the garbanzo beans and simmer over medium heat until thick, about 3-3 minutes.
- Puree mixture in a blender or food processor until smooth.
- Return sauce to pan and simmer briefly. If too thick, add a dash more water.
- Serve with your favorite grain dish.
variations: Replace part of the chives with parsley; add sun-dried tomato bits for added color
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