Chickpeas (also known as garbanzo beans), are not only a staple in Middle Eastern cooking, but also in many plant-based households as well. My love affair with them started many, many, years ago when I first discovered houmous!
Such a nutritious, tasty, cheap and versatile legume…what’s not to love about them?!
Well, quite honestly the cooking process was always a bit of a ‘downer’ for me. Yes it’s a labour of love, but as the lovely UK summer weather approaches (fingers crossed!), we have nearly zero desire to spend time perched over big steaming pots of water, nor do we want to buy any more tinned varieties to satisfy our plant-based summer menu!
Our problem….
Our previous chickpea-cooking method was a laborious headache! It involved soaking them for eight hours, ‘hard-boiling’ them for ten minutes (which required standing around and spooning out foamy masses of starch… or it would end up boiling over) and then simmering them for at least one hour (with a continuous mental dialogue of “is it finished yet?!”). This method did not provide consistent results…which made me despise cooking them!
Our solution…
Our improved cooking method is 100% more reliable (a lot like baking a potato!) and involves a 90% reduction in stress! So if you are interested in saving time, money and your sanity (because everyone deserves less stress in their lives!)… here’s a method we’ve found that requires virtually no effort at all (apart from remembering to soak your beans)! 🙂
Ingredients:
- Dried Chickpeas
- Boiling water
- Salt (optional)
Directions:
Place your beans into a large bowl of cold water; soak them for a minimum of 10 hours (but 12 hours is even better!). NB: Start soaking them twelve hours from the time you plan on getting up the next day, e.g. 7pm- 7am.
Drain and thoroughly rinse them in the morning.
Place them into a slow cooker.
Cover with boiling water (an inch above the chickpeas). NB: ‘Lightly’ salt the water before you cook them, it helps to slightly toughen their skin (which is useful if you what to keep some texture and/or shape to your recipe).
Cover with a lid. Cook on a high heat setting for 4-6 hours, or on a low heat setting for 7-9 hours.
***If you have to jet off to work or just have a busy day outside your house, cook your beans on a low heat setting using a plug timer (you can buy them for as cheap as £3)!
Drain them when you get home; allow them to cool before refrigerating. NB: Depending on your recipe, they might keep in the refrigerator for up until 7 days!
The result…
Perfectly cooked chickpeas with no unnecessary waiting or having to endure a hot kitchen!
Chickpeas are great in soups, casseroles, stir-fry’s, curries, chillies, salads, sandwiches, as a snack, or as a base to plant based burgers, dips or spreads, and of course houmous! For some further inspiration, check out some of our chickpea recipes:
- Baked ‘Green’ Falafels
- Vegan Koftes with Savoury Rice
- Butter Bean & Red Pepper Dip/Spread (*use chickpeas instead!)
- A Quick And Frugal Pasta Bowl (*use chickpeas or other legumes!)
- Butternut Squash, Carrot & Chickpea Tagine
- Vegan ‘Korma-Style’ Curry
- Vegan Sicilian Pasta with Chickpeas
- Vegan Chilli (*replace the black beans with chickpeas!)
- Chickpea and Kidney Bean Burgers
- Homemade Sun-dried Tomato Houmous
…Watch this space! We have some new and delicious chickpea recipes heading your way soon! 🙂
We’re fortunate that we can get three tins for around £1 which are great for ad hoc meals ☺ although we often make a big batch using dried peas as the texture is so different. Love chick peas and looking forward to seeing your new recipes ☺
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Hey! Thanks for the feedback. 🙂 Yes we have found that deal too, but the dried variety still works out cheaper! You have to love all of those cheap ethic brands! Yes stove top cooking produces a ‘chalkier’ chickpea (unlike the tinned variety), but you can achieve a softer one in the slow cooker (especially without salt or acidic sauces on a low heat setting); it’s a happy medium for us as we are through with buying tins! 🙂
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Ooo… no more tins! if only I could convince hubby!!! 😛
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Well, I’m sure there will still be an odd tin of ‘baked beans’, but our aim is to only use dried forms for our day to day meals! Ha! Repetition and patience! 🙂
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🙂 my patience is running out with the tinned corned beef!!! Maybe I should try using the pressure cooker for the beans? 🙂 Ooo… I need to post my baked beans recipe 🙂
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Corned beef!! I wouldn’t have any patience for that either! Probably, my mother cooked quite a few things in hers; definitely worth a try! Sounds tasty! 🙂
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Good tips! I’ve always just bought canned chickpeas, but I suspect dried would be economical?
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Hey, thanks for the comment and stopping by Alison! Yes, cost has always been another annoying factor as to why we had to persevere with cooking dried legumes! It’s worth checking your local (and any ethic) shops; buying the tinned varieties here works out at 3x more expensive/kg than buying the dried varieties! Another great way to help keep the cost down is by using your slow cooker; letting your beans cook for over an hour on the stove top has to be dearer than using a slow cooker?! Good luck with your training btw! You must be really excited with the race so close?! 🙂
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Thanks for the reply! I must look into the prices for dried chickpeas. Love any opportunity to save some money and using the slow cooker would make it easy to do so! Yes, getting excited for race day, but I love the week before a race. Lots of rest and good food so I’m nice and fresh for Sunday!
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Love chickpeas! Will have to try the slow cooker method.
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Hey Bob & Rogene! Thanks for the comment and stopping by our blog! We do too! You’ll have to let us know how you get on if you do decide to try this method. It’s definitely worth a try! 🙂
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