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20
Aug
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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.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Dawn — August 20, 2012 @ 9:01 am
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!!!!!!!!
Alisa — August 20, 2012 @ 6:31 pm
Awesome job on this issue Cara! Those recipes sound so good.
Sarena (The Non-Dairy Queen) — August 20, 2012 @ 6:44 pm
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!
Kate — August 20, 2012 @ 8:56 pm
I love the tip about cooking chickpeas.
TasteofBeirut — August 21, 2012 @ 10:08 am
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!
Joanne — August 21, 2012 @ 2:45 pm
Falafel waffle. Need.
Gretchen — August 23, 2012 @ 2:31 pm
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.
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!
Gretchen — August 26, 2012 @ 7:24 pm
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.
Lindsay — August 27, 2012 @ 3:23 pm
Falafel Waffles! What a great idea!