INGREDIENTS

INSTRUCTIONS

Soak chickpeas for 6 hours in water.  Pour off water.  Steam chickpeas, for
approximately 1 hour, maybe more, until tender and yet chewy.  Do not
overcook to mushiness.  Drain thoroughly, cool and sprinkle with salt and
garlic salt.
I used a rice steamer and the flavor of the chickpeas is totally different
(almost like a peanut) from the canned or the usual boiled flavor. They
were just del icious!
So just out of curiosity, I tried steaming a small handful of several
different beans, altogether (small red, kidney, black beans, lima, navy,
adzuki, pinto).  (By the way, soak black beans separately, they stain the
white beans a very attractive shade of gray!)  Same result! I ended up just
snacking on them by the handful.  I never even got far enough to use them
for soup or something, they were so good by themselves! This will be great
for summer when it's too hot to cook!
Try experimenting with different spices (cumin, red pepper, cajun, italian
etc.).  I will probably never use canned or simmered beans again, if I can
help it.  I'm definitely not a cooking purist, but the difference with this
steaming method is enormous!
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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