Best 5 Cooked Dried Chickpeas Recipes
Dried chickpeas, also known as garbanzo beans, are a versatile and nutritious ingredient that can be used in various dishes worldwide. They are a great source of protein, fiber, iron, folate, and other essential nutrients. Cooked dried chickpeas can be added to salads, soups, stews, curries, and even desserts. They can also be ground into flour to make falafel and hummus. With their mild flavor and firm texture, chickpeas are a fantastic addition to any meal. Whether you're a seasoned chef or a beginner in the kitchen, there are numerous ways to cook and enjoy this delicious and healthy legume. This article aims to help you find the best recipe to cook cooked dried chickpeas, providing a variety of options to suit your taste and dietary preferences.
Let's cook with our recipes!
COOKED DRIED CHICKPEAS
This easy recipe for rehydrating chickpeas is perfect as a base for anything from hummus, to salad, to soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Beans & Legumes Chickpea Recipes
Number Of Ingredients 3
Steps:
- Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.
PERFECTLY DRY ROASTED CHICKPEAS
Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.
Provided by Chef V
Categories Appetizers and Snacks Beans and Peas
Time 3h30m
Yield 4
Number Of Ingredients 3
Steps:
- Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Spread chickpeas on prepared baking sheet.
- Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 16.2 g, Fat 0.8 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 289.7 mg
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
HUMMUS FROM DRIED CHICKPEAS
When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Bring chickpeas to boiling then simmer about 1/2 hour until tender.
- Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
- Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
- Mix the batches together in a large bowl.
- Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
- Pack in freezer containers of an appropriate size for your household.
- Tip -- This makes a nice hostess gift when attractively packaged.
- Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.
HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
Provided by Chef Kate
Categories Beans
Time 3h5m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
- Put drained chickpeas into your crock pot. Add water and salt.
- Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
- Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
- To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
Tips:
- Soaking the chickpeas overnight: This helps to soften them and reduce the cooking time.
- Using a pressure cooker: This is the quickest way to cook dried chickpeas, and it also helps to retain their nutrients.
- Adding salt at the end of cooking: This helps to prevent the chickpeas from becoming tough.
- Using a variety of spices and herbs: This will add flavor and depth to the chickpeas.
- Serving the chickpeas with a variety of dishes: They can be used in salads, soups, stews, and curries.
Conclusion:
Cooking dried chickpeas is a simple and affordable way to add protein and fiber to your diet. With a little planning, you can have them ready to eat in no time. So next time you're looking for a healthy and satisfying meal, give dried chickpeas a try!
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