I love chickpeas! Chickpeas are high in protein and fiber and absolutely delicious!
Chickpeas (also known as garbanzo beans) are super inexpensive from the bulk section of your grocery store.
To Cook Chickpeas:
- Soak 2 cups of chickpeas with water in a large uncovered bowl at room temperature overnight. You may soak the chickpeas for up to 24 hours, changing the water every 8ish hours.
- Drain the chickpeas and pour into a very large pot. Cover with new water. Bring to a boil over medium heat and reduce to a simmer. Simmer, partially covered, for 45 minutes- an hour (until tender).
- At this point your chickpeas are cooked and you can use them: in salads, to make hummus, to make a chickpea patty, etc.
- Or you can store them in the refrigerator for up to a week and a half (store in a glass container covered with fresh water, a large pinch of salt and a lemon wedge), or you can roast them (my personal favorite).
To Roast Chickpeas:
- Cooked Chickpeas (see above)
- 3 TB fat
- salt and pepper
- Turn oven to 425 degrees.
- Drain cooked chickpeas in a colander. Set the colander over a bowl at room temperature for an hour: so the chickpeas can dry. After the hour, pat them dry with a towel or paper towel.
- Toss chickpeas with 3 TB extra virgin olive oil, coconut oil and/or grass fed butter, salt and pepper and roast for 25 minutes. I like to roast my chickpeas in a large cast iron pan.
- Enjoy or store in the refrigerator for a week and a half.
*please use organic ingredients, if possible.
Cooking and roasting chickpeas= Basic culinary skill level- click to read about how I rate the difficulty of my recipes
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