Asian Chickpea Mix

• 1 12 cups dried garbanzo beans
• 2 stalks lemongrass, cut into 3 pieces each
• 1 tablespoon sesame oil
• 1 bunch green onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 large red pepper, chopped
• 1 (9 ounce) can mandarin oranges, drained
• 12 cup sliced almonds, toasted
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons chopped fresh coriander

1. Pick over chickpeas and rinse.
2. Bring 8 cups of water and chickpeas to a hard boil for 2 minutes.
3. Remove from heat and let stand 1 hour.
4. Drain and rinse.
5. Bring 8 more cups water, soaked chickpeas, and lemon grass to boil.
6. Reduce heat.
7. Cover partially and simmer 35-40 minutes (until chickpeas are tender).
8. Drain and rinse chickpeas, and discard lemon grass.
9. Heat oil in large non-stick skillet over medium heat.
10. Cook onions, garlic, and ginger for 3 minutes.
11. Add chickpeas and red pepper.
12. Cook, stirring, for 5 minutes.
13. Scrape into large bowl.
14. Add mandarins and almonds; stir to combine.
15. Whisk together soy sauce and rice vinegar; drizzle over chickpea mixture.
16. Sprinkle with coriander.

garbanzo beans, stalks lemongrass, sesame oil, green onion, garlic, fresh ginger, red pepper, mandarin oranges, almonds, soy sauce, rice vinegar, fresh coriander

Taken from www.food.com/recipe/asian-chickpea-mix-235633 (may not work)