Chickpeas (aka garbanzo beans aka any friend of hummus is a friend of mine) are worth making from scratch every time! Don’t worry, I didn’t know any better at first either. I’ve purchased canned beans for too long, nervous about accidentally starting a gas-chain reaction from not soaking the beans properly. But I figured it out folks! (After some trial and error and some resilient taste testers.) And they are ah-mazing! I did a little swoon when I opened the lid 😀
Bulk bin dried beans are a great, low impact approach to alternative protein. Bring that reusable bag, load up, appreciate how much more affordable bulk is, and soak! It’s that easy! While the tin from canned beans is in fact recyclable and not a single use plastic item, recycling anything, especially metal, is still a labor intensive process that takes up excessive amounts of energy. I’m making an effort to avoid cans whenever possible to contribute to a more sustainable kitchen space. It’s definitely a shift in thinking and less convenient, but I think it’s about time we engage with conscious consumption and stop eating solely on convenience. I want to learn how to make the basics and how to make them well.
Chickpeas are an awesome place to start and a beautifully versatile legume. This particular recipe yields a delicious soupy broth you can enjoy with the beans or strain and use for later. You can also use up those veggie stragglers in the bottom of the crisper. The secret to these incredibly tender chickpeas is a bit of baking soda! I’ve seen kombu used to help aid digestion but unfortunately all of the kombu I could find was packaged heavily in plastic. Finding those low impact tricks! I love using these beans in the Farmer’s Market Rainbow Salad, they pair so nicely with our Homemade Tahini!
Bulk bin dried beans are a great, low impact approach to alternative protein. This particular recipe yields a delicious soupy broth you can enjoy with the chickpeas or strain and use for later.
- 1 cup chickpeas, soaked overnight
- 6 cups water
- 1/4 onion, chopped thinly
- 3-4 garlic cloves, peels on and crushed
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 tsp baking soda
- 1 tbsp salt
- pepper to taste
Thoroughly rinse chickpeas and place in large pot.
Prepare all vegetables and add to pot.
Add in salt, pepper, and baking soda.
Pour in water to pot and bring to a full boil.
Once boiling you should see off-white color foam on the top of the liquid. Skim this off.
Reduce heat to low and let simmer for about 1 - 1 ½ hours, until chickpeas are tender, skins should come off easily. Stir and scrape down sides once or twice during cook time.
Serve chickpeas with broth or strain out for later use. Chickpeas will keep about a week in the fridge.
Save leftover broth for future stocks, making grains, or anywhere you might use water in a savory dish. You can freeze stock for later use, if using a glass jar leave an inch of head space to avoid cracking the glass.
This was an awesome zero-waste recipe, all uneaten veggie scraps (like the garlic cloves) can go to the compost or live in another recipe!