Basic Chickpeas
Chickpeas (also known as garbanzo beans) are grown and used in many different cuisines around the world.
Chickpeas are full of fiber along with ample amounts of protein and carbs. They are also high in folate, iron, magnesium, phosphorus and lots more.
In TMC (Traditional Chinese Medicine) chickpeas are categorized as sweet and are know for their ability to clear dampness and tonify Qi.
Chickpeas are commonly sold dried and ,once soaked, are very easy to cook in a variety of ways.
They can be boiled, slow cooked or pressure cooked.
And then made into spreads, stews, soups, salads, roasted, baked…. so many possibilities.
I find making them from scratch tastes better. It also very economical.
One pound of dried chickpeas measures roughly 2 1/2 cups and will make approximately 6 cups cooked.
For All Cooking Methods:
Clean and soak chickpeas.
First, spread on a plate to check for any small stones.
There are usually none, but do it just in case.
Rinse chickpeas and then place in a bowl and cover with water by at least 3 inches.
Soak for 8 hours or overnight.
Now you are ready to cook them in whichever method suits you today.
Basic Pressure Cooked Chickpeas
Prep time: 5 minutes
Cook time: 45 to 55 minutes
Ingredients:
2 cups chickpeas soaked overnight with ample water
2 inches kelp(optional)
1/8 tsp. sea salt
Directions:
Drain and rinse chickpeas. Place in pressure cooker or Instant pot and cover with fresh water by 1 inch. Add kelp, secure lid and bring to pressure. Reduce heat and cook for 35 minutes. Allow pressure to come down. Remove lid, add sea salt and simmer for an additional 10 to 20 minutes.
Basic Boiled Chickpeas
Prep and cook time 2 to 3 hours plus overnight soaking
Ingredients:
2 1/2 cups chickpeas soaked overnight
A 1 inch piece of kelp (optional)
1/4 tsp. Sea salt or to taste
Directions:
Drain and rinse beans. Place in pot and cover with 3 inches of water. Add kelp and bring to a boil. Cover pot and turn heat to medium low. Simmer for 2 to 3 hours until tender. Add salt and remove lid. Cook for another 10 to 13 minutes simmering away excess liquid as you cook the salt in.
Basic Slow Cooker Chickpeas
Prep and cook time: 8 hours 20 minutes (plus overnight soaking)
Ingredients:
1 lb. or 2 1/2 cups chickpeas soaked overnight
An inch of kelp (optional)
1/4 tsp. Sea salt or to taste
Directions:
Drain and rinse chickpeas and place in slow cooker or Instant Pot and cover with water by 1 inch. Add kelp and secure lid. Turn on and let beans cook for 8 hours. Remove lid and check the softness of the beans to determine in done. They should be slightly firm to touch but easy to smush. If they are not quite done you can cook more. When done add salt and let simmer for another 15 minutes or so.
