Braised chickpeas [Byeongarikong-jorim] 병아리콩조림 

[Byeongarikong-jorim] Braised chickpeas
[Ingredients]
4 cups of soaked chickpeas
4 cups of water (800ml)
100ml of soy sauce
2 spoons of sugar
1 spoon of cooking wine
2 spoons of oligosaccharide
[Cooking Instructions]
1. Rinse the chickpeas thoroughly and soak them in water overnight (for more than 8 hours).
2. First, make the braising sauce. In a bowl, mix 4 cups (800ml) of water, 100ml of soy sauce, 2 spoons of sugar, 1 spoon of cooking wine, and 2 spoons of oligosaccharide to create the braising sauce.
3. In a pan, add 4 cups of soaked chickpeas and pour the prepared braising sauce. Cover with a lid and bring it to a boil.
4. Simmer until the sauce thickens, and your dish is ready.
Chickpeas, also known as garbanzo beans or Egyptian beans, are gaining attention as a superfood. They are sometimes referred to as chickpeas because of their resemblance to the face of a chick. Chickpeas have a nutty flavor similar to peanuts and almonds, with no bean-like odor, and are known for their satiating properties.
They are rich in protein, minerals, and vitamins. Chickpeas are also high in fiber, making them beneficial for diabetic patients and effective for weight loss. They are abundant in calcium, vitamin C, and iron, promoting immune system health and assisting in treating anemia.
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