On Saturday morning, instead of kacang putih, I used the chickpeas to make a quick pasta. Besides, I haven't hunted down the wrapping paper that I want to put the chickpeas in. More about that in another blog soon, I promise.
This is a really simple pasta that is laden with nutrients and bite, perfect for little hands that are just perfecting their utensil skills, and great for older children as they can easily spoon the pasta into their hungry mouths.
Soak chickpea in water for 2 to 4 hours, or overnight if you like. Drain and set aside. In a pot, bring water to boil and add salt, like how you would cook pasta. Put the chickpeas in and boil until cooked. For a taste test, scoop one out and bite. If it turns powdery and crumbly, it's done.
In another pot, add pasta elbows to boiling water and cook as per the instructions on the packet. Add seaweed strips (either wakame or arame is fine) when it is about done. Drain and set aside. Heat up about 3 tablespoons of olive oil in a pan and add minced garlic. Stir for about a minute, until you can smell the garlic. Remove from heat. Toss the garlic and chickpea in the oil. Add a cup of mozzarella cheese and fold thoroughly. Add liquid amino for taste. (It has less sodium than soy sauce and salt.) Sprinkle organic dried cranberries on top and you're done!