Chickpeas are simply fantastic. Healthy carbohydrates, good fiber, and tons of protein. But that’s not all. You can make so many things with them. Hummus, salads, curries, snacks, omelets, waffles, and even cakes or chocolates. You can either buy them ready-made in a jar. Or you can cook them yourself, saving money, producing less waste, and making them taste better.
############
How it works ##
#############
———————–
Cooked chickpeas (750g)
———————-
250g dried chickpeas
1 teaspoon salt
Tap water
Optional: baking soda
———————–
First, soak the dried chickpeas. Simply place them in a container with plenty of water (about 1 liter for 250g) and let them stand. For at least 12 hours. This makes them more digestible, easier to digest, and also eliminates harmful substances and toxins like phasin. I recommend soaking for 24 hours, as this reduces the cooking time.
Discard the soaking water and rinse the chickpeas. Now place them in a pot with fresh water and salt. The chickpeas should be well covered. Bring to a boil and then simmer. The chickpeas should be done after about 30 minutes. If you prefer them softer, you should wait a little longer. Foam may form during the cooking process. It’s best to skim this off once or twice to prevent boilover.
Let the cooked chickpeas cool and then refrigerate them. They’ll keep fresh there for about 4-5 days.
Optionally, you can add 1 teaspoon of baking soda per liter of cooking water. This softens the cell structure of the shell. This is great when blending chickpeas for hummus, for example, as it makes the dip creamier. If you’re interested in this, boil the chickpeas for 40-45 minutes and then let them cool in the cooking water.
———————–