Made a big pot of ChickPea stew, the best salad ever and roasted chickpeas. Impressive and Easy.
Brought 10 pounds of black chickpeas directly from farmer.
Planned on making several meals so I rinsed and boiled about 1 1/2 pounds of chickpeas. Used what is sometimes called quick boil method. This saves energy as it reduces the time the stove is on. Bring chickpeas to a boil and then turned off stove and wait. for an hour or two. Hung outside drinking coffee:)
Turn stove on to medium heat. Cook for 40 minutes. Taste to make sure chickpeas are fully cooked. Remove 2/3rds of chickpeas and drain.
In the pot with the third of chickpeas – add your favorite soup stuff. This time, I used leeks, carrots, zucchini, cauliflower
Roasted chickpeas- make sure totally dry add olive oil and let sit for a few minutes. Preheat stove to 350. Bake for 30 minutes- checking once or twice. Move peas around
ChickPea salad. Purple onion, fresh tomato, carrots, cauliflower oil and vinegar. This was great.