A Nice Long Soak

I love chickpeas.  They are a super versatile legume that deserve a place on your plate, in your salad or a bowl of soup and definitely on a cracker!

Canned chickpeas (garbanzo beans) are what most of us are used to buying but I prefer to buy them dried.  After soaking and cooking them they are much more firm than their canned counterpart.  Plus you can control the sodium content.  Which in canned beans can be significant.

  • To prepare chickpeas first rinse them and put them in a stock pot.
  • Cover them with 4 inches of water and bring it to a boil.
  • Pop a lid on top and simmer for an hour or two.
  • Turn the stove off and let them sit and soak.
  • You can put them in the fridge over night and check on them in the morning.
  • If not tender, repeat the boiling and simmer process.  (If you have a pressure cooker or InstaPot, it’s a quicker method, but I have neither so I go old school).

Once tender you can drain them and add them to a veggie soup, mix with couscous,  or toss into your salad.

You can also blend them in a food processor with some garlic, lemon juice, olive oil and a pinch of sea salt.  This makes a delicious hostess gift or a dip to bring to a party.  Jazz it up by chopping jarred red peppers and spooning them into the center.  Or sprinkle some pine nuts and a drizzle of olive oil on top.  Maybe whip up some pesto and swirl it in.

So grab a bag of dried chickpeas (a pound costs $1.99 or less) and get to boiling.

Now go run!

Keli 🙂

 

 

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