Chickpeas, or garbanzo beans, are a legume traditionally used in Mediterranean, Middle Eastern and Indian cooking. But these days they’re popular in many more places around the globe and for good reason. Chickpeas contain loads of minerals, vitamins and fibres. They’re also a good source of protein, which is why they’re very popular with vegetarians and vegans. Personally, I’m not a fan of having a purely vegetable diet. However that doesn’t mean I can’t appreciate chickpeas as a tasty and versatile addition to my culinary repertoire.
Also, they’re very affordable. An important thing for a Dutchie like me.
When buying chickpeas, you can buy them either in a can or dried. Many people go for the canned, pre-boiled option. It’s easy to see why they’re such a popular option. They have a very long shelf-life and are ready to use straight out of the can. The downside of canned chickpeas is of course that, like all canned vegetables, they contain more sodium and have some loss of nutrients. But don’t we all want a easy and convenient option now and again?
However, personally, I think it’s worth it to buy your chickpeas dried and boil them yourself. Even if it does take more time.
Now, some people don’t like chickpeas. Mainly because they’re kind of notorious for being a bit… gas producing. This is unfortunately true, because most pulses are difficult for humans to digest. But by boiling your chickpeas yourself, you can take some measures to give your gut a helping hand. Firstly, you need to soak your dried chickpeas overnight. This will not only soften them before boiling, it will also start the process of breaking down many of the gas-inducing sugars they contain. Secondly, to further help the break down process, you can add baking soda during boiling. However, don’t be to heavy-handed with this, since using too much baking soda can leave behind an unpleasant soapy flavour.
As for convenience, it’s perfectly possible to freeze the chickpeas in batches after you’ve boiled them. This way you get the same long shelf-life and ease of use as the canned variety, but hopefully with a bit less methane.
| Cook Time | 20 minutes |
| Passive Time | 8 hours |
| Servings |
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- 900 gr dried chickpeas
- 1 tsp baking soda
Ingredients
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- Put the chickpeas in a large pan and cover with cold water. Dried chickpeas will double in size once rehydrated, so be generous with the amount of water you use. Cover with a lid and leave to soak for 8 to 10 hours or overnight.
- After soaking, add the baking soda. Make sure there is enough water for boiling (add a bit more if needed). Bring to a boil.
- During boiling a layer of foam will form on the surface of the water. This is normal. You can simply scoop it out with a spoon and discard it.
- Cook the chickpeas for about 20 minutes. Test if they've reached the desired tenderness by simply eating one. I've seen recipes that call for cooking times for up to an hour. In my experience this is far too long. Chickpeas don't easily fall apart when overcooked but you're unlikely to improve their nutritional value.
- Once your chickpeas are done, drain them in a colander and rinse them with cold water. Then leave them to cool completely.
- Freeze your chickpeas by simply dividing them in batches and putting them in freezer bags. Discard any loose skins you find. Some people will remove all the skins, especially when the chickpeas are going to be used to make hummus, but I usually don't bother. Frozen chickpeas will keep for up to a year.
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