From the Pantry: Chickpeas

Chickpeas (also known as garbanzo beans) have the reputation of being one of the healthiest food options. Nutrient dense (high in nutrition while low in calories), they help to control blood sugar, are high in fiber and protein and are versatile in recipes.

You can double or triple this recipe. Store unused beans in refrigerator for several days, or store in freezer until ready to use.




Cooking:

1 cup dried beans

Water

1/2 tablespoon salt

Optional:

Stock (vegetable or chicken), onion, garlic, bay leaves, dried hot peppers, black pepper corns or other spices/herbs


• Soak dry beans for 8 hours. Place in bowl, add enough water to cover by 2 inches. Cover.


• Drain any excess moisture. Transfer to pot, add enough water (or stock) to cover by 2 inches and any optional ingredients. Bring to boil, lower to simmer, add salt, cover and cook until done. At least 2 hours, up to 8 hours. Older beans can take longer to cook.


Now it is time to use your beans. Roasted chickpeas are a healthy snack, Chimichurri Chickpeas are great on a sandwich or salad, this Sweet Potato, Zucchini & Chickpea is delicious and you can rummage through your refrigerator and pull together a Chickpea Crazy Bowl (like this).


Beans can be cooked in instant pots and slow cookers, follow directions provided by manufacturer.





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