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.

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.

Cooking Dried Chickpeas

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.

Cooking Dried Chickpeas

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