Homemade Chickpeas

Homemade chickpeas are a must for making hummus, chickpea soup, or anything else you love to make with chickpeas. I like to make chickpeas in a pressure cooker because they get softer than when boiled, and they cook much faster than boiling. But I included instructions for either method.

Make sure to keep plenty of dry chickpeas on hand so that you can soak some the night before you are going to cook them. When chickpeas are rehydrated, you can cook them right away or hold in the refrigerator until ready to cook.

Homemade Chickpeas
 
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Although this recipe calls for 1 cup dry chickpeas, I recommend making at least a triple batch so that you have enough chickpeas to make a big batch of soup to share with friends, or so that you can freeze some away to use for recipes later on.
Author:
Serves: 3 cups
Ingredients
  • 1 cup dry chickpeas
  • spring or filtered water
  • 3 cloves garlic, peeled and left whole
  • 1-inch piece kombu
  • ½ teaspoon sea salt
Instructions
  1. Rinse chickpeas and place in glass bowl. Cover with water about 1-2 inches above the chickpeas and soak overnight.
  2. Drain the chickpeas and place in a pressure cooker with enough fresh water to cover 2 inches above the beans.
  3. Boil for 5 minutes uncovered. Skim off foam that collects on the surface with fine mesh simmer.
  4. Add garlic and kombu. Place lid on the pressure cooker and allow to come up to pressure. If there is more than one setting on the pressure cooker, use the lower pressure setting to avoid having chickpeas break apart. Turn heat down to low, and cook chickpeas for 18 minutes.
  5. Remove pressure cooker from heat and allow the pressure to come down naturally. Once the lid has unlocked, add sea salt and simmer uncovered for another 10 minutes.
Notes:
  1. If you do not have a pressure cooker, simmer beans for 90 minutes, or until beans are soft but not falling part. Then add sea salt and simmer a few minutes more.
  2. If you cannot find kombu sea vegetable, you can use a bay leaf instead. I like to use Atlantic kombu from Ironbound Island Seaweed which is locally available at Wheatsville Coop.

 

Macrobiotic-Style Giant Peruvian Lima Beans

The macrobiotic way of making beans involves washing, sorting, and soaking dry beans, cooking slowly with kombu until soft, then seasoning with sea salt and sauteed vegetables (if desired) and simmering a while longer. These steps ensure that your beans will be soft, flavorful, and digestible. Once you master this technique, you can make any kind of bean from scratch. Just vary your seasonings depending on the bean. For example, try pinto beans with garlic, onion, and cilantro, garbanzo beans with garlic and parsley, or black-eyed peas with bay leaf, onion, celery, and carrot.

Macrobiotic-Style Giant Peruvian Lima Beans
 
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Author:
Recipe type: Bean Dish
Cuisine: Macrobiotic
Serves: 6 cups
Ingredients
  • 2 cups giant Peruvian lima beans
  • spring or filtered water
  • 2 inch piece kombu
  • 4 cloves garlic, peeled
  • 1½ teaspoons sea salt
  • 1 tablespoon fresh Italian parsley, finely chopped (optional)
  • 1 tablespoon red bell pepper, finely chopped (optional)
  • zest of ½ lemon (optional)
Instructions
  1. Sort through beans, 1 cup at a time on a large plate, Discard any pebbles, broken beans, or other debris. Rinse beans and drain into a colander.
  2. Place rinsed beans in a large bowl and cover with at least 2 inches of spring or filtered water. Let soak for 6-12 hours (or overnight).
  3. Drain water from soaked beans and place in heavy-bottomed pot with enough water to cover beans by 1-2 inches.
  4. Bring beans to a boil. Let simmer uncovered for about 10-15 minutes and skimming foam that comes to the surface with a fine mesh skimmer.
  5. Add kombu and garlic, turn heat to low, and put lid on pot. Leave lid cracked a little so that the pot does not boil over. Periodically check the water level to make sure beans do not cook dry. More water should be added as needed to keep water just above the level of the beans.
  6. Cook beans for about 60-90 minutes, or until soft throughout.
  7. Add sea salt and simmer another 10 minutes.
  8. Serve in a bowl garnished with parsley, red bell pepper, and lemon zest, if desired.
Variations
  1. Add sautéed onion to the beans during the last 30 minutes or so of cooking.
  2. Pressure cook beans for creamier consistency.
Notes
  1. Serve with corn polenta and homemade pesto.

 

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