Chickpeas and babies

So sad the weekend is over!! We had a nice and relaxing, yet quite productive weekend. It was certainly more productive for my sister though...Maisie scored herself a brand new cousin with little Harvey born in a hurry last night, just one day after his due date. Very cute.

We went to a first birthday party, caught up with some friends and got a lot done around the yard (not that I had much to do with that..) As promised Lucy, here is the Kylie Kwong recipe from Friday night. Yummo...and a pic of two little monkeys playing..

Stir-fried chickpeas with black bean & chilli

1 cup (200g)

3 tbsp peanut oil

2cm piece ginger, finely shredded

2 cloves garlic, roughly diced

2 tbsp salted black beans

1 small red onion, finely sliced

3 tbsp shao hsing wine

2 tbsp tamari

1 tbsp brown rice vinegar

1/2 tsp sesame oil

2 spring onions, finely sliced

1 long red chilli, finely sliced

Soak chickpeas in plenty of cold water overnight. The next day, drain chickpeas, place in a pan and cover with water. Bring to the boil, then simmer over a low-to-moderate heat for approx. 45 minutes or until tender. Allow the chickpeas to cool in their cooking water, then drain. Set aside. Heat peanut oil in a wok until surface shimmers slightly. Stir-fry ginger, garlic, black beans and onion for 2 mins or until fragrant. Add chickpeas and stir-fry for 2 mins. Pour in wine, drizzling it around the sides of the wok in a circular motion, then add sugar, tamari, vinegar and sesame oil and stir-fry for 3 mins to create a rich sauce. Toss in spring onion and chilli, then serve immediately.