Saturday, July 29, 2006

BBQ Chickpeas

Jim has joined in on the last two morning jogs. Its no surprise but he's also faster than me. Oh well, I shall plod on with my stumpy little legs. When we started out, a trip around the lake took about an hour. Today we cut it down to 49 minutes. I guess that means I'm slow but getting a little less slow (to say I'm getting faster would just be ridiculous!)

Yesterday I made BBQ Chickpeas inspired by a recipe of the same name from the Compassionate Cook. My version was a lot quicker and it tasted great alongside a veggie hot dog and some fresh sweet corn. The recipe is a little light on the details but you'll get the idea.

Dice a small onion, place in a saucepan with a bit of olive oil and cook until browned. Add:

Enough water to cover the bottom of the pan
about 4 cups cooked chickpeas
about 1 cup of ketchup
1/3 cup blackstrap molasses
refil measuring cup with about 1/2 cup of water and whisk to get residue of ketchup and molasses out and pour this into the pot as well

The sauce mixture should just about cover the chickpeas. If it doesn't you may need to add a bit more ketchup or water. Bring this to a boil. Lower to a simmer and let cook, uncovered about 15 minutes. We all thought it was delicious.


Barbara said...

That sounds good but I've never had blackstrap molasses. what does it taste like? Does it just add a sugary taste?

BTW, my partner and I are just loving the Braggs aminos. I made a dish for her the other day and it's 'add more of that amino stuff!'.



Katie said...

Its not as sweet as sugar and it has a more distinctive taste. I'm not sure what to compare it to.

I like it because it has more nutritional benefits than sugar or regular molasses.

KleoPatra said...

Katie, this sounds SO good!!

Ruthie said...


This sounds much better than the original recipe in the C.C. I tried that once and it got a thumbs down. :) Good job on improving it.