Cooked Dried Chickpeas Food

COOKED DRIED CHICKPEAS

Cooked Dried Chickpeas image

This easy recipe for rehydrating chickpeas is perfect as a base for anything from hummus, to salad, to soup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Beans & Legumes Chickpea Recipes

Number Of Ingredients 3

Ingredients

1 pound chickpeas
Water
1 tablespoon baking soda

Steps:

Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.

PERFECTLY DRY ROASTED CHICKPEAS

Perfectly Dry Roasted Chickpeas image

Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.

Provided by Chef V

Categories Appetizers and Snacks Beans and Peas

Time 3h30m

Yield 4

Number Of Ingredients 3

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon mixed spice
sea salt to taste

Steps:

Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Spread chickpeas on prepared baking sheet.
Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 16.2 g, Fat 0.8 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 289.7 mg

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

How to Make Dried Chickpeas in a Crock-Pot image

It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.

Provided by Chef Kate

Categories Beans

Time 3h5m

Yield 6 cups

Number Of Ingredients 3

Ingredients

2 cups dried garbanzo beans
6 cups water
1 teaspoon salt

Steps:

Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
Put drained chickpeas into your crock pot. Add water and salt.
Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

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