The BEST cooked chickpeas

Hello there lovely people, I hope you’re all really well!

I bet most of you know by now that I use chickpeas in almost everything – from stews to wraps to making hummus and even cookies; chickpeas and definitely a staple in my kitchen!

Canned chickpeas are great, and what I tend to use most often, but every once in a while, when I’m batch cooking on a weekend or when I remember to soak my dried chickpeas (or beans) overnight, I do enjoy cooking my own.

You can simply boil you soaked chickpeas in fresh seasoned water for an hour or so – which will result in perfectly cooked chickpeas you can enjoy with salads, wraps, hummus, or anything else 🙂

Cooking your own chickpeas will result in something more flavorful than the canned variety – even though there’s absolutely nothing wrong with the canned variety either! However, cooking your own gives you the opportunity to impart a lot of flavour during the cooking process. I’ve been experimenting and believe that I have come up with possibly the BEST way to cook your dried chickpeas…

What you’ll need:

2 cups dried chickpeas (which have been soaked in water overnight)

Approx. 2 litres water

1/4 cup olive oil

2 onions

6 cloves garlic

6 dried bay leaves

Rind from 1 lemon (skin)

1 teaspoon Chilli flakes (optional)

salt and pepper

Add all the above ingredients to a large pot and cook together until chickpeas are fork tender. This takes about 45 minutes to an hour.

Then, simply remove and discard bay leaves, use a slotted spoon to remove chickpeas and place in a separate container to use in dips, over salads, in wraps or whatever you fancy. The chickpeas absorb a lot of the flavour of the aromatics added to the liquid so you’re left with beautifully seasoned legumes.

DO NOT DISCARD THE BROTH – this is the BEST part.

I love using the remaining chickpea broth as a base for a nice veggie soup or in a veggie risotto – it make a HUGE difference. It’s rich a delicious and keeps in the fridge for well over a week in an air tight container.

I recently used this in a potato leek soup and for a risotto; both turned out super flavorful and delicious – stay tuned for those recipes too 😉

That’s it from me for today – make sure you ‘follow’ the blog to receive an email every time I post :~)

If you like this, don’t forget to ‘like’ it – it helps let me know what you guys want to see more of!

If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my facebook and instagram pages – @holisticnutritionninja

As always, if you do try them out, please let me know 🙂

Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.