I like to buy my Chickpeas from a bulk goods store or an Asian Grocer. The price is far cheaper per kilo than buying them already canned or small packets of dried ones from supermarkets. You also end up with a much plumper and softer chickpea cooking them in bulk in the slow cooker. It's a doodle to do, simply throw up to a kilo of dried chickpeas in to the bowl of a slow cooker, add some bicarb soda, top with 5 cm of cold water and let the slow cooker do its thing for up to 10 hours on slow. Then simply drain, rinse, drain again and bag up into 250 gram lots (this is what a 400 gram can of Chickpeas contain once they are drained) I then freeze the little packets down until I need chickpeas for a recipe.
As I mentioned, the chickpeas will be super plump and super soft, that means no more gritty texture or hard lumps that won't disappear when you are making hummus. I love my hummus smooth and silky and that is exactly what you get by cooking your king of pulses in the slow cooker.
I know I have mentioned before how much I love my slow cooker and use it Winter and Summer. It's fantastic in Summer to cook a lovely piece of Silverside or Pickled Pork to serve with salads for dinner and the slow cooker, slowly does it thing, over the day, without adding too much heat to the kitchen. Sweet!
Now on with cooking Chickpeas in the slow cooker
|500 grams of dried Chickpeas and 1/2 teaspoon Bicarb of Soda|
|Add chickpeas to the bowl of a slow cooker, add the bicarb and top with 5 cm of cold water|
|Cook for up to 10 hours on slow|
|Drain, rinse and then drain again|
|Portion up into 250 gram lots and freeze or use straight away|
So, tell me, what do you like to cook in bulk and then freeze, to have on hand?