It has never been so easy to make healthy choices about the food we eat: we have the internet to gather information and we have shops to buy whatever we want.
In this post, I will share with you a part of what I found out about chickpeas and how we can process it. I’ll share only a part of it because I forgot the rest.
So, chickpeas are also known as gram flour, Besan or Garbanzo bean. They are a great source of vegetal protein, being successfully used in vegan and vegetarian diets as a meat replacement. It is nourishing, rich in vitamins, mostly vitamin B6 and folate, minerals and fibre. Chickpeas have a variety of health benefits, including improving digestion, reducing the risk of several diseases, helps in weight management.
Chickpea flour is gluten-free.
How to make chickpeas flour from dried beans
What we need:
- a tool (a food processor, a coffee grinder, a high-speed blender etc);
- dry chickpeas.
How to do it:
- Wash the chickpeas, clean and remove the impurities.
- Dry them in a paper towel and add them in the food processor.
- Start to grind, according to the manufacturer of your tool. For example, I use a coffee grinder and I can grind only for 30 seconds. After 30 seconds I need to stop and leave it to rest.
- Use a sieve to sift the flour if the tool you use does not process well.
- Repeat step 3. as many times as you need.
How to store it:
- in an airtight container, for about 6 months at room temperature or even more, if you keep it in the freezer.
How to make chickpeas snack from dried beans
When using dry chickpeas, we have two important steps to take: hydration and cooking.
To hydrate the chickpeas, we have two options: long hydration or short hydration.
Long hydration and cooking:
- add the chickpeas in a bowl with plenty of water and leave them overnight (for 8-12 hours);
- Drain and rinse;
- Add plenty of water, bring it to a boil then reduce the heat. Simmer the chickpeas over medium heat for one hour or until they reach your desired tenderness.
Short hydration and cooking steps:
- Add the chickpeas in a pan with boiling water and boil them for 5 minutes.
- After 5 minutes, turn off the heat and leave the chickpeas in the hot water for 1 hour.
- Drain and rinse.
- Add plenty of water, bring it to a boil and reduce the heat. Simmer the chickpeas over medium heat for one hour or until they reach your desired tenderness.
How to store it:
- keep them for 3-4 days in the refrigerator;
- freeze them for up to six months.
We love to snack on chickpeas! And to play “throw and catch” with them.