Korean Chickpeas, Carrots & Potatoes Over Quinoa
Serves 6
15 mins prep
300 mins cook
480 mins soaking times
315 mins total
A vegan twist on a Korean dish that will leave you wanting more. Full of protein and flavor, this is one you won't want to miss!
0 servings
Sauce:
Garnish:
Congratulations!
Save $4 cashback on Marukan Organic Rice Vinegar . Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Marukan Organic Rice Vinegar . Scan QR-code and claim coupon
Place chickpeas in a bowl and cover with a mixture of warm water and 1 teaspoon baking soda, making sure there is plenty of water in the bowl to allow the beans to expand. The baking soda helps them cook well and evenly in the crockpot. Soak overnight.
The next day, rinse chickpeas well and add to a crockpot.
Wash and cut the potatoes, carrots and onion into large bite sized pieces. I left the skins on the potatoes. Place potatoes and onion into the crockpot, saving the carrots aside.
Make the sauce by combining everything in a small bowl. Pour over veggies and beans and combine until evenly coated. Cook on high for 5-6 hours, depending on how you like the consistency of your beans and potatoes.
About 2 hours in add carrots, I like my carrots all dente so if you don’t mind them soft you can add them at the beginning with everything else. Once done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds if preferred.
