Chickpeas, Just Chickpeas


This very basic chickpea recipe is for cooking chickpeas to be used in other recipes. I cook them with water because it makes them more versatile. Stock can give them a more savory flavor that won't work in desserts, such as Chocolate Chip Chickpea Blondies. One savory option is Chickpea Mushroom Korma.



Chickpeas

2 cups dried chickpeas
6 cups water
1 bay leaf*
6 cups of water

Place chickpeas in a bowl. Cover with 6 cups water. Cover the bowl. 

Let soak at least 8 hours or preferably overnight. Chickpeas will expand in size considerably as they re-hydrate.



Drain chickpeas.

Cook using either of the two methods listed below.

Method 1 – Crockpot**:

Place chickpeas in the crockpot. Add 6 cups of water. Add bay leaf. Cook for 8 hours until soft.

Method 2 – Stovetop:

Place chickpeas in a large pan. Add water (you might need more water with this version). Add bay leaf. Bring to a boil. Lower heat to medium-low and cook for 1.5 to 2 hours until beans are soft but not mushy.

With either method, drain the beans when done, reserving liquid to pour over any beans to be saved for later. 

Beans can be refrigerated for several day or frozen, if desired. If freezing, beans can be frozen without the liquid.

Use as desired.

* The bay leaf helps to minimize gas that often comes with eating beans.

** I used the crockpot method this time.

Note: I use organic ingredients whenever possible.

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