Chickpeas from Scratch

Okay kitty kats, today’s post is all about getting back to basics. My Chickpeas from Scratch are an indispensable tool in your veggie kitchen. They do take a little time and some forethought but trust me when I say they’re well worth the effort. I’m talking delicious, buttery chickpeas that lend themselves to a whole range of dishes. So what are you waiting for? Let’s get cracking!

Now, I don’t know about you, but in my experience tinned chickpeas are mushie and bland. I mean, it’s fine if you’re using them to make hummus or falafel but if you’re thinking a salad or power bowl, tinned chickpeas often come up short.

As a girl who is all about uncomplicated, tasty cooking it took me a while to get my head around chickpeas from scratch. I thought the process was too time-consuming for such an average result. Lucky for me I was wrong – on both accounts!

Okay yes, chickpeas do take time to prep but it’s not difficult. What’s more, the flavours and texture you get making them from scratch is well worth a little planning ahead. And, I’m always thinking about food anyway (lol).

Not convinced yet? What if I told you that Chickpeas from Scratch are:

inexpensive,
nourishing,
super tasty, and
easy to prepare.

What’s more, they last a good 4 days in the fridge making them perfect for those of you doing the meal prep thing. For example, say I’m going to make a big batch of these bad boys on a Sunday for the week ahead, then I just plonk them in some water on a Saturday night before I go to bed. Chickpeas for your weeknight dinner? Simply do the soak thing first thing in the morning before you head off to work.

It really is that simple and they really are that tasty. Try Chickpeas from Scratch this week and let me know how you go. I just know you’re going to love them as much as I do. xx

Serves 4

1 cup dried chickpeas

3 cups of water (for soaking, plus another 3 to cook the chickpeas in)

1 tsp baking soda (also known as bi-carb soda)

1 tsp sea salt

Method:

In a medium/large glass mixing bowl, put your chickpeas, baking soda, sea salt and 3 cups of water. Give it a little stir to dissolve the salt and baking soda and set aside. Leave them to soak either overnight or for around 6-8 hours.
When you’re ready to cook them, drain and rinse the chickpeas and put them in a medium/large pot with a fresh 3 cups of water (cold water from the tap is fine).
Place your pot on the stove, bring to the boil then reduce to a simmer, skimming any froth off the top as you go.
Chickpeas normally take around 30 minutes to cook, but depending on the batch and soaking time it could take a lot less. I always check my chickpeas after around 20 minutes and again at around 25 minutes. They are ready when tender but hold their shape. Keep in mind that they can keep cooking after you’ve drained them.