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 are my down and dirty methods 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.
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