How To Cook a Really Good Chickpea

A CHICKPEA BY ANY OTHER NAME: CHANA, GARBONZO, CECI BEAN, INDIAN PEA, POIS CHICHE ... 

I believe that a lot of people prefer to open a can of chickpeas than to cook them from dry themselves. If you fall into the former camp, I thought I'd share with you just how easy it is to cook them. And to be honest, the taste is quite superior in my experience. And you can control what else goes into them in terms of salt and preservatives, BPA, heavy metals etc.

I live right off Little India in the Big Smoke, so my area is a cornucopia of really good chickpeas (and mangoes), and you can buy a couple of kilograms of the cute little suckers for just a few dollars.

Unfortunately, using chickpeas that you cook yourself requires a little planning and foresight, because they are by no means an instant food.

So, if you use chickpeas by the can because they are ready in 30 seconds or less, my recipe will certainly not convert you. However, if you are intimidated by the idea of cooking them, please read on.

Phase one:

ingredients:

4 cups of dried chickpeas

1 big pot

2 L of water

directions:

1. pick through the chickpeas and get rid of any stones you might find, or any peas that look suspect. 

2. give the peas a rinse

3. put the peas in the pot with the water

4. put them on the stove, and turn it on

5. bring the water to a boil

6. allow the peas to boil for at least 1 minute but no more than 3

7. remove the pot from the heat

8. allow the peas to soak in the water for at least 2 or 3 hours, or over-night

Phase 2:

ingredients:

soaked chickpeas

4 cups of water

1 tbsp sea salt

2 or 3 tbsp coconut oil

directions:

1. pour the water and chickpeas into a colander, and rinse the peas really well.

2. return the peas to the empty pot

3. add 4 cups of water to the pot

4. add the salt and coconut oil to the pot

5. put the pot on the stove and simmer the chickpeas for 1 or 2 hours, or until the water has been absorbed and the desired texture has been achieved

This recipe will make a lot of chickpeas. 

You will have enough chickpeas for your next meal, some to share, and plenty left to throw in the freezer.

You might as well make a lot and freeze them because cooking them takes so darn long ;)

Once you've made your chickpeas or stocked your freezer with them, you'll be ready to make some yummy chickpea and sweet potato samosas that have the power to make friends and influence people.