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Whole Wheat with Yogurt

December 7, 2017Starters
Recipie Gallery
Photo Dec 05, 9 13 21 AM
Food for Thought

Chickpeas are a low-fat source of protein and soluble fiber. Fit promotes a feeling of fullness by slowing the movement of food through the upper digestive tract. Region: Kuakh

Ingredients
  1. ½  cup dried chickpeas, soaked overnight
  2. 1 cup whole wheat kernels
  3. 2.6 L water
  4. 500 g yogurt
  5. 2 tsp salt
Contributor
  • Malek Batal PhD
  • malek.batal@umontreal.ca
Method of Preparation
    1. Place the chickpeas the chickpeas in a large saucepan, and cover with plenty of water. Bring water to boil, and then reduce the heat and simmer, half-covered for 1 hour or until the chickpeas are tender. Keep the water stock for later use.
    2. Wash the whole wheat kernels, put in a large pan and pour in 2.5 L of water. Bring to a boil for 1 hour (do not husk the kernels).
    3. Drain the whole wheat kernels.
    4. Mix the yogurt with ½  cup water and the salt. Heat the mixture for a few minutes.
    5. In a large bowl, combine the wheat and chickpeas with the yogurt. Add 2 ladles of water stock (from the water used to boil the chickpeas) and serve.

Yield 7 servings Preparation

Time: 1 hour

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