With the hearty texture and nutty, creamy flavour of chickpeas soaking up piquant, complex flavours and aromas of fermented black beans and chilli, this is an excellent vegetarian option served on its own with steamed jasmine rice, or as a side dish with white-cooked chicken.
1 cup (200g) dried chickpeas
3 tbsp peanut oil
2cm piece ginger, julienned
2 cloves garlic, roughly diced
2 tbsp salted black beans
1 small red onion, finely sliced
½ medium red capsicum, seeds and membrane removed, julienned
3 tbsp shao hsing wine
2 tsp brown sugar
2 tbsp tamari
1 tbsp brown rice vinegar
½ tsp sesame oil
2 spring onions, finely sliced
1 long red chilli, finely sliced
1. Soak chickpeas overnight in plenty of cold water.
2. Next day, drain chickpeas and place in a pan covered with cold water. Bring to the boil, then simmer over a low-moderate heat for about 45 minutes or until tender. Allow the chickpeas to cool in their cooking water, then drain. Set aside.
3. Heat peanut oil in a wok until surface seems to shimmer slightly. Stir-fry ginger, garlic, black beans, onion and capsicum for two minutes or until fragrant. Add chickpeas and stir-fry for two minutes.
4. 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 three minutes to create a rich sauce. Toss in spring onion and chilli and serve immediately.