HOW TO COOK CHICKPEAS
Equipment
- cooking pot with lid
- drainer
- ziplock freezer bag
Ingredients
- 200 g uncooked dry chickpeas
- 2 liter water
- 1 tesp salt
- 1 tbsp oil
Instructions
- meansure 200 grams of dried chickpeas make sure that you pick out all the bad chickpeas firstthen run tap water on it and rince two timesthen fill the container with cold water until it covers the chickpeas soak the chickpeas for att least 8 hrs or overnightafter 8 hrs you will notice that the peas have doubled its sizeafter 8 hrs empty all the water from chickpeas rince the chickpeas 1 more time then transfer them in a large pot.fill the pot with water until it covers the chickpeas add 1 tesp salt then bring to boil.open the pot when it starts boiling because it would start to create foam after few minutesmake sure you scoop out all the created foam from the top of the pot to avoid bloat or gasy stomarchlet the chickpeas cook for 11/2 hrs until it is tender or to how you want itthen strain out all the water. spread it out on a flat surface lined with papper towel let it cool down before preservingchickpeas can preserved in a sterilzed airtight glas container with som of the water with a tbsp of oil lock tight then save in the fridge for 1 weekor pack in a freezer ziplock bag for 3 months in the freezerchickpeas can be paired with salad, stews, soups, humus, panfry, roast canned or can even be mashed for sand wich.chickpeas can be eaten everyday if you want to but not more than 70g but atleast 28g is enough to avoid gas, nausea and bloating. chickpeas contain lots of proteinchickpea can be served with cooscoos with chicken curry stew packed with lot of flavor do not hesitate give it a try.