Got Chickpeas?

Well then get over to your nearest news stand and pick up the latest edition of Clean Eating Magazine (August/September 2012) and flip to page 26, where I’m dishing up three oh-so-simple recipes to use ’em up – other than hummus.

Tip: Wanna make sure you always have chickpeas at-the-ready for any recipe? Skip the cans and cook them from scratch yourself. Not only will you avoid the sodium and BPA from canned goods, but it’s a heck of a lot cheaper too: a 1-lb bag costs $2 at most, and will yield 4 cans of chickpeas. My favorite way to cook them is in the oven on a low temperature, about 275ºF. Start by rinsing chickpeas several times with cool water, then place in a large dutch oven and cover with plenty of water. Cover and cook in the oven, checking after 2 hours and 15 minutes, and keeping them in longer if they’re not tender yet. Alternatively, you can cook them in the slow cooker for 7 hours on high. When your chickpeas are ready, let them cool down, drain them, and divide into 1 3/4 cup portions in containers or freezer bags. Store in the freezer until needed.

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10 Responses to “Got Chickpeas?”

  1. 1

    Dawn — August 20, 2012 @ 9:01 am Reply

    I have cooked them in the pressure cooker and slow cooker but never tried the oven method. I’ll have to do that with my black beans I need to cook up.
    Congrats on the fabulous layout in Clean Eating. You go girl!!!!!!!!

  2. 2

    Alisa — August 20, 2012 @ 6:31 pm Reply

    Awesome job on this issue Cara! Those recipes sound so good.

  3. 3

    Sarena (The Non-Dairy Queen) — August 20, 2012 @ 6:44 pm Reply

    I love using chickpea flour in my waffles! They make the best sandwiches too when you toast them up! Can’t wait to check out your version!

  4. 4

    Kate — August 20, 2012 @ 8:56 pm Reply

    I love the tip about cooking chickpeas.

  5. 5

    TasteofBeirut — August 21, 2012 @ 10:08 am Reply

    A wonderful idea, totally original! Love the idea of using chickpeas in all sorts of things; here in Beirut chickpea flour is used to make some flatbreads and they taste so earthy and rustic!

  6. 6

    Joanne — August 21, 2012 @ 2:45 pm Reply

    Falafel waffle. Need.

  7. 7

    Gretchen — August 23, 2012 @ 2:31 pm Reply

    I use my crockpot to cook all my beans. Just as easy as stove top or oven, but this way I can walk away for 2 hours (on high) and come back and drain and rinse and bag (about 1.5 cups = a can) (IS THAT CORRECT). And then I freeze them and pull them out whenever I need them.

    • 7.1

      Cara — August 23, 2012 @ 3:35 pm

      I usually do just under 2 cups, probably about 1 3/4. Not an exact science 🙂
      Do you find the same time works for all kinds of beans? Chickpeas in my slow cooker take 7 hours on high, but I cannot seem to master black beans or cannellini – they turn to mush on low no matter what I do!

  8. 8

    Gretchen — August 26, 2012 @ 7:24 pm Reply

    Wow – I usually cook half a pound for about 2 hours on high for the chickpeas, and the same amount for about 45 mins for the black beans. My crockpot is a 6qt by kitchen kraft. Hope this helps.

  9. 9

    Lindsay — August 27, 2012 @ 3:23 pm Reply

    Falafel Waffles! What a great idea!

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