About Grandma Lou’s Chickpeas
Chickpeas are a legume and are a very high source of iron and of dietary fibre. They are also a source of calcium.
Chickpeas require soaking (see below.) Once prepared chickpeas are delicious added to salads, soups, stews and chilies. Once prepared chickpeas can be frozen to be later used in soups, stews or chilies.
Currently available are our 1kg (2.2lbs) bags of kabuli type chickpeas. These can be picked up directly from Grandma Lou. Email Louise for further information.
For Softer Chickpeas:
Rinse and drain chickpeas. Place in a pot and cover with 2 inches of fresh water overnight. Drain and place back in pot. Cover with 2 inches of water. Bring to a boil over medium heat and continue to boil for 1 hour. Drain. They are then ready to add to your favourite recipe.Note: Chickpeas do not appear to soften in a slow cooker. They need to be prepared as above then added to your recipe.
For Firmer Chickpeas:
Again rinse and drain chickpeas. Do the same as for soft chickpeas but omit the step of soaking overnight. Instead pour boiling water over chickpeas and allow to soak for 1 hour. Drain and cook at a slow boil for 1 hour. Drain. They are then ready to add to salad.
For Faster Chickpeas:
If you need to, you can skip the soaking overnight step by first boiling water, then adding chickpeas. Take off heat and set aside for 1 hour. After chickpeas are done soaking they can be cooked in a pressure cooker for 5 minutes from the time the steam starts to release. Chickpeas will get frothy so be careful not to overload pressure cooker and clean really well afterwards.
For more nutritional information and further cooking instructions go to Saskatchewan Pulse Growers.