Bulk bin dried beans are a great, low impact approach to alternative protein. You often get more dried beans in a bag than you do a can. Or bring that reusable bag, load up, appreciate how much more affordable bulk is, and soak! It’s that easy! This is a great beginner recipe for anyone looking to make beans from scratch. You can make a large batch at the start of the week and have them on hand for meal prep, a late night hummus craving, or just to snack. Chickpeas are one of my favorite beans so I make sure to include them on my plant-based pantry list. They pair well in this roasted squash and broccoli bowl and our homemade tahini of course.
The secret to these incredibly tender chickpeas is two part – first, soak your beans overnight with a tablespoon of kosher salt. The salt tenderizes the beans and makes for easier digestions. Second, add in a bit of baking soda while cooking! Another tenderizing tip for the dreamiest bean you’ve ever seen. Alternatively you could soak and cook with kombu, a kind of seaweed used to help aid digestion, but kombu can be difficult to find in stores (especially now.)
Another benefit to making garbanzo beans from scratch is all of the fabulous leftover cooking liquid, known as aquafaba. This biz is liquid gold! You can save your aquafaba and use it in soups or stocks, liquid for stir frying or braising, and baking! Save your aquafaba folx and enjoy your chickpeas!
Closed Loop Cooking