Bean Cheese
HB-16969 · Hand-built original · Korean
Boiled chickpeas mixed with diced peppers, mayonnaise, and sugar, stir-fried in butter and blanketed with melted mozzarella. Parsley flakes finish the skillet.
KoreanSnackVegetarianGluten-freeEgg-freeLow-SodiumHigh Fiber
Main ingredient: chickpeas
Pairs well with: toast, salad, tomato soup, pickles, soft drink
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 paper cup chickpeas
- 1/3 paper cup bell pepper
- 1/3 paper cup green bell pepper
- 1 paper cup mozzarella cheese
- 1/2 paper cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 pinch parsley flakes
Method
- Soak the chickpeas for at least 5 hours, then boil them in fresh water for 20 minutes until tender.
- Cut the bell pepper and green bell pepper into small dice.
- Mix the boiled chickpeas with the peppers, mayonnaise, and sugar.
- Melt the butter in a pan and stir-fry the chickpea mixture until it warms through and starts to color.
- Sprinkle the mozzarella over the pan and let it melt into the chickpeas, then dust with parsley flakes.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).