Home » Home cooked chick peas are the best
Home cooked chickpeas are best

Home cooked chick peas are the best

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!

How to cook chickpeas

How to cook chickpeas

Home cooked chickpeas are best, hands down. Give them a try and see what you think!

Recipe by Marti
0 from 0 votes
Course: FoundationsDifficulty: Easy
Clever Cooking

Click for the screen to stay active while you cook

Soak

8-10

hours
Simmer

1-2

hours

You will need

  • Dried chickpeas*

  • Cold water for soaking overnight

  • Fresh cold water for cooking in

  • 1/4 teaspoon bicarbonate of soda* (optional)

  • Optional aromats if planning to save the stock
  • 2 fresh bay leaves

  • 1 brown onion, peeled & cut in half

  • 1 celery stick, cut into 10cm lengths

  • 1 medium carrot, cut into chunks

Here’s what to do

  • Add chickpeas to a large bowl and cover well with cold water. Drape a tee towel over the bowl and leave to sit overnight 8-10 hours.
  • The next day, drain the chickpeas and tip into a deep saucepan.
  • Fill the pan with fresh, cold water and add the aromats, if using.
  • Bring the pan to the boil while skimming the fluff that gathers on top, then reduce heat, cover and simmer 1-2 hours.
  • Check the chickpeas after about an hour to see how they’re doing.
  • When they’re nice and soft, remove from the heat and remove the aromats from the stock.
  • Strain over a bowl (saving the stock) and tip onto a plate so they cool nice and quickly.
  • When cooled, transfer to a container/s or reusable freezer bag and freeze.
  • Use for soups, stews, hummus and salads.

Tips and tricks

  • Chickpeas are also known as garbanzo beans
  • Bicarbonate of Soda is also known as baking soda and gives the chickpeas a silkier, softer texture when cooked. If you prefer chickpeas firmer, just leave this out.
  • Save the stock and freeze in container/s. It’s perfect for vegan soups and vegetable stews.
  • This cooking method can be used for a range of dried beans, but the only stock worth saving is from chickpeas.

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.

One Comment

  1. Pingback: Superb Spanakopita the perfect pie | The Infatuated Foodie

Leave a Comment

Your email address will not be published.

*