It’s true. Home cooked chick peas are the best! The texture is better, the flavour is better and if you can source them from a local wholefood market, there is no plastic waste. Just take along a jar or container, have it pre-weighed and that’s it, ready for the cupboard when you get home. All you need to do is cook them when you’re ready.
But one of the best things about cooking your own is that they freeze very well. This means you can cook a big batch and just take out what you need when you need them. They’re perfect for adding to a range of dishes, like this Sri Lankan Chicken Curry – and more. Easy!
Why home cooked chickpeas are the best!
I always prefer to use ingredients at home that I’ve cooked or are fresh. This is in preference to opening tins or packets and it’s something I’ve just become used to doing.
In recent years, this has expanded to chickpeas (which I love), as well as dried beans and lentils. Dried beans that cook and freeze well include:
- Black turtle beans for Mexican cooking
- Borlotti beans
- Red kidney beans
- Haricot beans
But back to chick peas. Adding aromats, such as celery, onion and carrots, then and saving the stock has only been something I’ve started to do in the last few months. The inspiration came from watching an episode from Shane Delia’s recent TV series, A Middle East Feast. This wonderful dish of Turmeric Chickpeas With Tomatoes, Greens and Zhough featured, and I was hooked.
As mentioned earlier, there’s no doubt that home cooked chick peas are best. I used them in soups, curries, salads, roast them to add with roasted vegetables … the list is endless.
So why not give cooking your own chickpeas at home. You won’t regret it.