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Soak your own damn chickpeas
There are a few things I just need an abundance of in my life at all times and if you know me at all, you’ll know that chickpeas are definitely one of those things. I love putting them in my salad, making hummus, soups, Indian curries and even just eating them on their own with some lemon and garlic #yum! So after buying can after can over many years and years, knowing full well that this was adding an unnecessary amount of extra sodium into my daily diet, I decided I better start soaking and cooking my own. After a bit of googling and asking my friends, I soon realised it really wasn’t all that hard, so I put it to the test. Here are my instructions.
How to cook and prepare chickpeas: Put chick peas in a saucepan or bowl and cover with water. With the water I like to cover them an extra inch and add a teaspoon of bicarb soda and give it a bit of a stir to evenly disperse the bicarb. Cover and soak overnight or for 12 hours.
After the 12 hours drain the water and refill with fresh water, again one inch above the chickpeas. On stove top, bring to the boil then cover and reduce heat to simmer for one hour or until desired softness is reached. Stir occasionally. Depending on what i’ll be using my chickpeas for, sometimes I prefer to have them a tiny bit al dente (on the tooth) and other times I like them soft. So keep an eye on them and cook accordingly to the recipe you have in mind.
Chickpeas will keep in the fridge for about 3 days. Or can be frozen for later use.