As I mentioned in my last post I love chickpeas. I think they have a really nice texture and taste but they also take on taste very well when you cook with them. Usually I use canned chickpeas but as those are currently of limits I’ve had to use dried chickpeas and rehydrate them, a fairly easy though slightly time consuming process.
I know I’m going to be using a lot of chickpeas over the next four weeks so I used four cups of dried chickpeas and ended up with six 16 oz containers of chickpeas.
To rehydrate chickpeas first add the desired about of dried beans to a large pot and cover them with ample water. Bring the water to a boil. When the water starts boiling turn off the stove. Allow the water to cool for a little then dump out the water, rinse the chickpeas, then refill the pot with ample water (this cleans the chickpeas and releases gasses trapped in the skin). Let the chickpeas sit for 10-12 hours or overnight. After 10-12 hours bring the chickpeas back to a boil for 3 hours.
If, like me, you made a lot of chickpeas to be used over a few weeks put the chickpeas in containers with some of the chickpeas water and freeze them, they will only last about 3-5 days in the refrigerator.
Now if you’re wondering what to do with all of the chickpeas you just made you could cook Chana Masala, just make sure that the coconut milk doesn’t have any salt in it (you can always omit it too). More chickpea recipes to come as well.