I love chickpeas.. A LOT!!! What a cool bean (and source of protein)
Like I always says, buying dried beans is cheaper (You can have here a medium size bag of chickpeas for like 2$) and it’s super easy to cook them yourself. You can even freeze cooked beans to use them later. If you don’t want all the beans to stick together, place them on a baking sheet, put it in the freezer and when the beans are frozen, place them in a plastic bag of freezer-safe container.
Chickpeas are high in fiber and protein. Per cup of cooked chickpeas you have 15g of protein and 12g of fiber. They help you feel full during the day (so it’s helpful if you’re watching your weight) It’s also a source of plenty of vitamins like E, K, A, C, B… it’s just awesome! (And good for you) The possibilities are almost infinite with chickpeas, you can cook almost everything with them! You can use them in curries, stews, salads, soups, homemade hummus.. awww there is so many possibilities!
2-3 cups cooked chickpeas
(the almost triple their size while soaking and cooking)
* 1 cups dried chickpeas
* Rinse chickpeas under water.
* Let the chickpeas soak in water for many hours (minimum 12 hours, here I start soaking them in the afternoon and cook them the next day. Chickpeas are very hard, this is why they need a long time of soaking.)
* Rinse the chickpeas and put them in the slow cooker, add water to cover them (in fact you can put more water just to be sure), On low settings it took around 8-9 hours. (It’s half the time on high) I know they say it’s optional to soak the beans if you’re using a slow cooker, but I do it anyway, otherwise I found the beans way too hard.
* To check if the chickpeas are done is simple, just taste them. Cooked chickpeas are not too mushy but are easy to eat.
* Remove from heat, rinse (optional, but I love to rinse them first) and serve or use in a recipe.