Chickpeas are one of my favorite legumes. They taste amazing on their own when prepared this way and can be transformed into burger patties, hummus, even desserts. Living in a small space I don't have room to stock up on too many cans at one time. But once I discovered just how easy, delicious, and how affordable dried beans are, this has become is my preferred method.
Do dried beans really save money?
Consider this, 16oz dried chickpeas yields about 6 cups when cooked vs. 1 (15oz) can chickpeas only yields 1-1/2 cups.
Talk about a money saver!
If you have time for a little preparation I think dried beans are the ideal choice. You can control the texture and bring far more flavor to your beans.
Here is my quick cooking guide to chickpeas:
For this recipe I'm using 1 cup dried chickpeas which will give us 3 cup cooked.
For Both methods you will need:
Method #1: Slow cooker *No soaking required*
Place 1 cup dried chickpeas with 4 cups water, 2 garlic cloves, 2 bayleaf in slow cooker with 2 teaspoons salt.
Cook on high setting for 3-4 hours (or on low setting for 6-8 hours)
Drain and store in an airtight container for 5-6 days.
Or you can freeze them for up to 6-8 months. When thawing, place in refrigerator or in a bowl of warm water to speed up the thawing process.
Method #2: Stovetop *Does require soaking chickpeas*
For stovetop you will need to start by soaking your beans in water overnight or you can do it first thing in the morning (if you wish to make them for dinner, but they need a minimum of 6 hours soaking). Use a large bowl covering beans with at least 2 inches of water. Choose a bowl large enough for the beans to expand, they will almost triple in size overnight. In the morning drain and rinse your chickpeas.
Time to cook!
Note: Omit the garlic and bayleaves if you plan to use the cooked chickpeas in a dessert recipe. Otherwise I highly recommend these savory flavorings, you will love "plain" chickpeas after cooking them this way!
In a large pot add your soaked chickpeas, smashed garlic cloves*, bayleaves*, salt. Cover the chickpeas with water by 2-3 inches.
Bring the pot to a rapid boil and then reduce to a simmer for 25-50 minutes. Beans cooked with the lid on (slightly ajar) will be creamier and break apart more easily.
Drain and store in an airtight container for 5-6 days. Or you can freeze them for up to 6-8 months. When thawing, place in refrigerator or in a bowl of warm water to speed up the thawing process.
Cooking times vary depending on how firm or soft you want your beans to be. Firm beans are good for roasting and salads while soft beans are good for blending/pureeing. Firm or soft your beans will be bursting with flavor!
Beauty Benefits of chickpeas:
Chickpeas are full of fiber, iron, zinc, and more!
Fiber keeps us full, balances blood sugars, and helps us stay regular, very important!
Iron is a mineral that helps carry oxygen to the roots of our hair. By providing this it encourages hair to grow strong!
Zinc serves many important roles in both men and women, including proper immune function, wound healing and more. Great to maintain healthy strong functioning bodies.
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Stay tune for how to cook dried black beans next!
Here are some delicious recipes using chickpeas:
Olive and Dill Dip
White Bean Bites