CHICKPEAS- how to cook dried chickpeas, store them and because I’m one of those weird people that takes pictures of my food if you head over to Instagram I’ll be sharing my #plasticfree recipes with you 😊
Method 1: Long soak of 10 hours (or over night) and simmer, bring to the boil and the simmer for up to 2 hours.
Method 2: Quick soak add the beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. After soaking the beans, you can cook them
Method 3: In the Slow Cooker -The benefit of this is there is no soaking step — everything is added to the slow cooker you turn it on and walk away. Pretty easy. Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
When simmering, you can keep the pot lid off or on, but slightly open (allowing some steam to escape while cooking). Beans simmered without a lid will be cooked, but firm (Perfect for salads or chili). Beans cooked with the lid on, but slightly open, will be creamier, softer and break apart more easily. These are PERFECT for hummus or dishes where you want the beans to break apart.
You can cook the beans by themselves or add in some flavour- with a bay leaf and a few garlic cloves.
Or try adding a quarter of an onion, some carrot, or celery is also a great idea.
You can add some salt as well, but only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough.
Storing the cooked beans in an airtight container or food-safe bag without additional liquid. Cooked beans will keep 3 to 4 days in the fridge.
To keep them frozen: Pat them dry then place in a single layer on a baking sheet lined with parchment paper or foil. Slide the baking sheet into the freezer and wait until the beans are mostly frozen, about 30 minutes. Store the beans in a bag/box and keep up to 3 months.