Korean Chickpeas, Carrots & Potatoes over Quinoa
- 2 cups dried chickpeas (soaked overnight in warm water and 1 teaspoon baking soda)
- 4 potatoes
- 7 carrots
- 1 sweet onion
- cooked quinoa (amount depends on how many you are serving as I like to make my quinoa fresh and this recipe makes a lot)
- 1 teaspoon crushed red pepper
- 2 tablespoons paprika
- 1 tablespoon miso (I used chickpea miso or you can use mellow white miso)
- 5 tablespoons Bragg Liquid Aminos or Tamari (or soy sauce for non gluten free option)
- 4 tablespoons mirin
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 3 teaspoons crushed garlic
- 2 tablespoons sesame oil (optional for taste or you can use toasted ground up sesame seeds in its place)
- 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.