Sourced from Kenya and sold per gram
Chickpeas are also known as garbanzo beans. Their nutty taste and grainy texture pair well with many other foods and ingredients. As a rich source of vitamins, minerals, and fibre, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes.
How to cook dry chickpeas:
Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
Before cooking on a stovetop, you will need to soak the dried beans overnight.
Add them to a large pot, cover the beans with several inches of water, and bring everything to a boil.
Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours.
When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking).
Beans simmered without a lid will be cooked, but firm (perfect for salads or chili).
Beans cooked with the lid on, but ajar, will be creamier, softer, and break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.
The beans can be cooked by themselves or with a few extras added in for flavor. You can add a bay leaf and a few garlic cloves. Adding a quarter of an onion, some carrot, or celery is also a great idea.
Add a generous pinch of salt when there are about 30 minutes left. Only add salt towards the end of cooking since adding it, in the beginning, can cause the beans to become a little tough.