Chickpeas are highly nutritious, very high in fiber, protein and iron. You can always buy them ready but it is a lot cheaper to make them from scratch. Simply soak them overnight the day before you want to cook them and make sure you cover the pot with a lid while boiling to cut cooking time by half. Once cooked, you can use them in salads, curry or snacks.
Tip: The water tends to foam up so mind the pot. It takes time to get used to how your chickpeas behave at different heat settings but once you get the hang of it, you’ll never use canned chickpeas again it’s that easy.
1 cup = 6oz = 165g dry chickpeas
1 cup dry chickpeas yields 14oz = 400g cooked chickpeas
1 cup dry chickpeas
364 Calories per portion
1Soak chickpeas in plenty of water overnight. The next day, rinse and drain them.
2Place rinsed and drained chickpeas in a medium saucepan and cover with plenty of fresh water. Set the heat to high and bring water to a boil.
3Once the water begins to boil, stir the chickpeas once and lower heat to low. Cover the saucepan with a lid and set the timer for 30 minutes. When the time is up, turn off the heat and drain the chickpeas again. Try one, cooked chickpeas should be soft and not crunchy. They are ready to eat or be used in other recipes.