I have been meaning to share some basic how-to recipes that I often use since writing about the staples I keep in my pantry. I have not gotten around to it until now. This will be the first in the series, so stay tuned. The posts will be short and sweet, with just enough know-how to get you into the kitchen cooking. The first post is about one of our all time favorite ingredients to use, the chickpea, which we use often in recipes from breakfast to dinner. Honestly, I prefer cooking all beans as I find they taste better and I like to believe that they are better for us since they are not filled with extra crap that is used during processing. When I am in a pinch I will reach for a can of them, but this year I am making it a goal to cook up a big batch and tuck them away into the freezer for use doing the week. Here is my down and dirty method for cooking dried chickpeas.
I do not presoak my dried chickpeas. I find that when I do they tend to make us gassy. Instead, I simply wash them, throw them into a pot along with some simple herbs and water. I do not add any salt until after they are cooked and usually only when I use them in a recipe, then I season to taste. See, it is super easy.
To freeze them, I drain well and then place into freezer proof containers. I do not add any liquid prior to freezing; just the cooked chickpeas.