How to Cook Dried Chickpeas

Dried chickpeas are cheap and a really useful cupboard staple to keep for when you've run out of food...or money at the end of the month!

Don't be afraid of dried pulses. They are much easier to use than you might think, you just need to plan a little in advance.

In this easy to follow video, I've explained how to cook dried chick peas to make ready to use immediately, for hot or cold dishes.

Add to soups, stews, curries, tagines, make houmous, burgers or salad...the possibilities are endless!

I add stock to make them extra tasty so you could just dig in and eat them as they are - I can never resist having a few spoonfuls.

These can be stored in the fridge for up to 5 days and in the freezer for a couple of months.

No more excuses for running out of houmous!

I prefer to do this in a slow cooker because I can just walk away and leave them to cook without worrying about whether they might boil over of boil dry and burn.

If you don't have one, don't worry. I've included the hob method too.

You will need:

Dried chickpeas
Water
Stock cube or All purpose seasoning

Easy peasy!

You can find all my recipes on my blog:
holisticvegan.co.uk

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