This is a fabulous article about how to soak chickpeas, how to quick soak them and how to cook them – and how to freeze them for use in recipes by Tori Avey.
Check out her web site at:
I would not advise soaking until they sprout like one of her blogger friends do – but I would endorse the quick soak method-for any bean- where you just bring the chickpeas in cold water in a large pot of water to a boil and then take them off the heat and let them rest for an hour. Then when you’re hanging around the house doing other things, you can cook for between an hour to an hour and a half.
I grew up with these in Italian dishes and in stews that my Nanny made in my dad made. Years later I grew to love hummus, falafel, and other Middle Eastern dishes that they appear in.
By cooking chickpeas, or any kind of beans yourself- you save tons of sodium that you’re not getting and money in your pocket that you are getting!
Written by Paulette Le Pore Motzko
January 16th, 2016