21 Healthy Canned Chickpea Recipes Chickpea Gyros

21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS

21 Mediterranean Chickpea Recipes that are NOT hummus: How to cook chickpeas image

Once you learn how to cook chickpeas on the stovetop, you can store them in the fridge for up to 5 days to use in any of my Mediterranean chickpea recipes!

Provided by Suzy Karadsheh

Categories Dinner

Time 50m

Number Of Ingredients 6

Ingredients

1 pound dry chickpeas, (approximately 2 cups dry chickpeas)
½ to 1 teaspoon baking soda, (depending on the cooking mehtod)
water
Kosher salt
1 to 2 bay leaves
2 garlic cloves. (lightly smashed)

Steps:

Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Nutrition Facts : Calories 138.4 kcal, Carbohydrate 23.1 g, Protein 7.3 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 54.8 mg, Fiber 6.6 g, Sugar 4 g, UnsaturatedFat 1.5 g, ServingSize 1 serving

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