Hey all!! I can’t believe it took me this long to make my own chickpeas!! I have no idea why I thought it would be so complicated, it’s so easy, healthier for you because you control the ingredients and you’ll save mucho dinero! I have always used canned beans, but you often hear about BPA lining the cans, extra additives and sodium. All it takes is a little extra time, so why not give it a whirl?!
First things first, you need to buy a bag of dry chickpeas. You can easily find these in your supermarket or in the bulk section but make sure they have a high turnover rate. Beans that have been sitting there for a while will not cook up as tender. Next, you need to soak them overnight. Why you ask? Soaking them will soften the beans for boiling and also makes them easier to digest. I usually put them in a water jug and fill with water at least 3-5 inches above the beans – they will almost double in size!
The next day you’ll want to give them a rinse, then fill a pot with enough water to cover the beans by at least 2 inches, bring to a boil. Add your beans, reduce heat to low and simmer for about 45-60 minutes, depending on how soft you like them. Remove from heat, rinse and voila!!! See how east that was? Yes, it takes a bit of time, but I do this on the weekend when I’m just bumming around the house cleaning.
Once they have cooled, store them in an airtight container in your refrigerator and use within 3 days. You can also freeze them! First, line a baking sheet with parchment paper and lay them out flat being sure not to overlap. Freeze for at least an hour or longer, then transfer to a freezer bag. Yes, laying them out flat to freeze first is an extra step but if you just toss them in a bag they will most likely freeze together in one big clump. They will keep frozen for up to a year.Do you cook your own beans?