Tender lovin’ chickpeas from scratch

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 😀

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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!

Stay hungry,
Hawnuh Lee
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Tender lovin’ chickpeas from scratch   by

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.

makes: 4 servings | prep time: 10 min | soaking: 8 hours | cook time:60 min | total time: 70 min

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  • 1 cup chickpeas, soaked overnight
  • 6 cups water
  • 1/4 onion (include peel)
  • 3 - 4 garlic cloves (include peels)
  • 1 carrot
  • 1 celery stalk
  • 1/2 tsp baking soda
  • 1 tbsp salt
  • pepper to taste


    1. Thoroughly rinse soaked chickpeas and place in large pot. Roughly chop all vegetables, crush garlic and add to pot. Add in salt, pepper, and baking soda.
    2. Pour in water to pot and bring to a full boil. Once boiling you should see off-white colored foam on the top of the liquid. Skim off as much as you can and stir ingredients.
    3. 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.
    4. Strain out large vegetable pieces (you can compost these) and reserve liquid for later use. Use chickpeas as you would any bean, these are delicious warm, in hummus, and will keep about a week in the fridge.
    5. 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.

    Rated [awcr_rating type="averageRating"]/5 based on 14 reviews



    1. Great tips—I’ve never heard that about baking soda! I make my black beans from scratch in the slow cooker but I haven’t made my own garbanzo beans in a few years. Thanks for the reminder—I eat chickpeas several times a week, so this is a great way I can reduce waste in the kitchen!

    2. Wow, baking soda? I had no idea. I will have to give this a try as a vegetarian. I like the way you approached this post and the conscious kitchen ideas. These are really great. You make chickpeas look beautiful. 🙂 Thank you for sharing!

    3. Great tutorial. I’ve even wanting to start reducing canned beans and make them myself. And we’re huge garbanzo bean fans in this house. Definitely giving this a shot!


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