Stop wasting money on canned chickpeas,
learn how use dried chickpeas for a fraction of the cost.
I can’t believe how far I’ve come in terms of my cooking experience. Just 6 years ago, I was still in high school, just starting to experiment in the kitchen with my own lunches. I discovered the deliciousness that is couscous and I’d stir fry broccoli and mushrooms and mix it into my couscous for lunch. I experimented with some foccacia bread and pumpkin muffins. My dad would complain that I should stop baking because my stuff was so fattening yet he still packed my massive muffins to take to work with him.
But back then, I would never have been able to tell you the difference between baking and broiling. My mom never baked. I didn’t know that it’s better to weigh your dry ingredients instead of measure by volume. I had no idea what buttermilk was. I had a vague idea of what soft peak was. I blissfully ate meat, eggs, and dairy without a clue about what was happening to the poor animals.
I could, however, explain to you how to clean and peel shrimp, wash and cook perfect rice in the rice cooker, make the best KD, and bake excellent muffins.
It’s been a journey. And now I’m happy to say that I’m going to stop buying canned goods whenever possible. Tomatoes and coconut milk are the only things I can think of that I’ll continue to buy in cans, but dried beans are how I’m gonna get my beany protein from now on.
No more sodium, no more weird preservatives, no residue from the industrial canning practices, less waste or impact on the environment, and cheaper for me!
That makes me happy.
Sure, having dried beans means that I’ll have to plan ahead a bit more, and I’ll have to do a couple more dishes, but it means that I only pay $3 for 6 cups of cooked chickpeas instead of $2 for 1 1/2 cups. That’s a big difference in the long run, especially since I eat so many beans.
Girl needs her protein.
You can use a similar process to cook other kinds of dried beans like black turtle beans, navy beans, pinto beans. Basically soak overnight, then boil for over an hour.
And you’ll have velvety, tender beans for whatever your heart desires.
To see what my fellow H&H’ers wrote this week, check out the links below:
- Apricot Snacks from Pint Sized Baker
- Vegan Ice Cream from Kiss My Beet
- Happy & Healthy during the First Trimester from the Haas Machine
Yields 3 cups cooked chickpeas
- 1 cup dried chickpeas
- 5 cups water + more for boiling
- Soak chickpeas for at least 6 hours, but overnight is best. They'll triple in size so make sure you cover with lots of water. Rise and drain.
- In a pot, cover chickpeas with 2 inches of water and boil chickpeas over medium heat for at least 60 minutes until chickpeas are tender.
- Drain and use to make deliciousness like hummus , stew , or to put in other soups, salads, and wraps.