Magic Beans

How to ‘make’ your own jar of chickpeas

It’s the simplest things that give me the most joy!

Sometimes we buy a jar when we don’t have any fresh, or if we’re in a hurry. I’m a self confessed “jar lady” and love collecting them. I just wash in the dishwasher to sterilise and re-use.

So when I remember I love to just fill an empty jar with 1/3rd dried peas or beans and top up with water. Leave overnight. Then.. having forgotten all about it altogether, I’m thrilled and delighted when I open the fridge the next day to see my full jar of plump chick peas ( (a.k.a. garbanzo beans) ready to use.

Ok when I say ready to use, I don\t mean ready to eat ! You still have to cook them.

How to soak chickpeas

Simple… fill your container 1/3 full of dried peas or beans and fill it up with water. Leave overnight to soak. In the morning your beans will have plumped up and grown to fill most of your container.

How to cook chick peas

Simple… put in a pan lots of water and bring to the boil- summer for 1-2 hrs till as soft as you like them.

What will I do with my chick peas ?

Hummus

Either get the hand blender out and make a hummus, just hand blend some chick peas, cumin, garlic, olive oil and tahini, a little salt, paprika, and lemon juice to taste.

or

Frittata

Pop them into a frittata with some rosemary… just mix up with some parmesan and cook for about 15mins at 200℃

or

Roasted Chickpeas

Stir in a tsp of cumin, 1/2 tsp smoked paprika, with 1/2 teaspoon olive oil and roast for about 15-20mins at 200℃

 or

Chickpea Stew

We had a great little canarian tapas dish called ‘ropa vieja’  last night in Las Palmas. It literally means old clothes because it’s a dish of leftovers really. Very appropriate for this time of year!. It’s also known as a Cuban dish but really it’s a by product of the Canarian emigration to Cuba in the 18/19th centuries.

I’ll share the recipe when I make it !

Please do share your own ideas in the comments box.