Although canned beans, especially chickpeas, seem like a really cheap solution to get a lot of nutrition while maintaining taste, chickpeas are one of the easiest beans to cook from dried beans. Buying dried beans will actually save you even more money because they double or even triple in size after they’ve been cooked. If you haven’t cooked dried beans before don’t be intimidated, it’s easier than you think.
Instructions
- Start by soaking the chickpeas in a big bowl of water overnight. If you can, try to change the water a few times during the soak. This will help them get bigger since you’re discarding the water with all the chemicals they are releasing.
- After 12-24 hours, drain and rinse them, put them in a pot, and fill the pot with water so it covers them by a few inches.
- Bring the water to a boil and then down to a simmer for about 45-60 minutes until they’re soft, stirring occasionally so they don’t burn.
- At this point, you can either save them for later or season them in the pot with whatever you like.
- You can either put them in the fridge for a week, or freeze them for several months!
