Cooked Chickpeas
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Servings: 9 cups (2.25 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup 250 mL : about | - |
| cal | 222 |
| pro | 12 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 37 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 28% |
| vit C | 3% |
| folate | 106% |
Suggested Recipes
-
3 cups (750 mL) dried chickpeas
1 onion, quartered
3 cloves garlic, smashed
2 bay leaves
6 sprigs fresh parsley
1 tsp (5 mL) whole peppercorns
1 each carrot and stalk celery, halved lengthwise
Preparation:
Soak chickpeas using either Quick or Long method as follows:
Quick Soak Method: In large saucepan, bring chickpeas and 9 cups (2.25 L) water to boil; boil for 3 minutes. Remove from heat; cover and let stand for 1 hour.
Long Soak Method: In large bowl, cover chickpeas with 9 cups (2.25 L) water; let soak for 6 hours or for up to 24 hours.
Drain chickpeas; rinse under cold water.
In cheesecloth, loosely tie onion, garlic, bay leaves, parsley and peppercorns.
In large saucepan, bring cheesecloth bag, carrot, celery, soaked chickpeas and
9 cups (2.25 L) water to boil. Reduce heat, cover and simmer for about 2 hours or until beans are tender.
Drain and discard bag, carrot and celery; rinse chickpeas. (Make-ahead: Let cool to room temperature. Refrigerate in airtight containers for up to 3 days or freeze for up to 4 months.)
Quick Soak Method: In large saucepan, bring chickpeas and 9 cups (2.25 L) water to boil; boil for 3 minutes. Remove from heat; cover and let stand for 1 hour.
Long Soak Method: In large bowl, cover chickpeas with 9 cups (2.25 L) water; let soak for 6 hours or for up to 24 hours.
Drain chickpeas; rinse under cold water.
In cheesecloth, loosely tie onion, garlic, bay leaves, parsley and peppercorns.
In large saucepan, bring cheesecloth bag, carrot, celery, soaked chickpeas and
9 cups (2.25 L) water to boil. Reduce heat, cover and simmer for about 2 hours or until beans are tender.
Drain and discard bag, carrot and celery; rinse chickpeas. (Make-ahead: Let cool to room temperature. Refrigerate in airtight containers for up to 3 days or freeze for up to 4 months.)
Additional Information
- Slow Cooker Cooked Chickpeas: Cover and cook on low for 10 hours.
Source
Canadian Living Magazine: June 2007
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