Comments on: Homecooked Garbanzo Beans or Chickpeas

By: Jill

Jill — Mon, 11 May 2009 02:52:41 +0000

a. Cook until the garbanzo beans are tender and the broth is delicious. It works great as a vegetable broth substitute for cooking rice or adding to soups.

b. If there’s a lot of skins, I use a slotted spoon and scoop them out. But they don’t really get in the way of the meal.
If I’m making hummus then I place beans and skins through the 1 cup food processor, it doesn’t matter then.

By: SeekingLemonade

SeekingLemonade — Mon, 11 May 2009 01:07:51 +0000

a. Do you cook until no water left, or do you drain off the last of the water?
b. What to do about the garbanzo bean ’skins’ that come off during cooking? Do you eat with thebeans or do you discard?

By: Gabi

Gabi — Fri, 01 May 2009 16:31:26 +0000

YES YES YES!!!!

Finally, I can put my pressure cooker to work! Thanks for the recipe, Jill!!!

Gabi @ Mamaliga.

By: Tomato and Chickpea Soup On Simple Daily Recipes

Tomato and Chickpea Soup On Simple Daily Recipes — Sat, 28 Mar 2009 21:12:54 +0000

[...] 1 (14 oz) can cooked chickpeas or 1 1/2 cups home cooked chickpeas [...]

By: Healthy Chicken Salad On Simple Daily Recipes

Healthy Chicken Salad On Simple Daily Recipes — Mon, 23 Feb 2009 15:26:51 +0000

[...] canned or home cooked chickpeas [...]

By: Simple Chickpea Salad On Simple Daily Recipes

Simple Chickpea Salad On Simple Daily Recipes — Wed, 20 Aug 2008 13:49:54 +0000

[...] made it a habit to cook up a bag of chickpeas in the pressure cooker, so I can have them on hand when the craving hits. Yesterday, I made Charlie a batch of Italian [...]

By: Free Recipe » Blog Archive » Chick Peas and Vegetables

Free Recipe » Blog Archive » Chick Peas and Vegetables — Thu, 12 Jun 2008 01:47:15 +0000

[...] or garbanzo beans, I happen to have had some frozen from cooking a batch last week. See the recipe, Home Cooked Garbanzo Beans or Chick Peas for cooking directions. Using canned garbanzo beans will work fine, too. Whatever you have on hand. [...]

By: Jill

Jill — Sat, 03 May 2008 13:57:56 +0000

I’m so glad you like them as much as I do. And you’re right about adding a lot to the bowl, they must be loaded with protein. I get full very fast with very little soup in my bowl. It’s has me thinking that this is a great legume for dieters.

By: Charles McKeever

Charles McKeever — Thu, 01 May 2008 18:29:15 +0000

I never thought I would like chickpeas. It just sounds like something that wouldn’t be good. But they’re awesome. I love them in soup especially. They definitely add a lot to the bowl.

By: Jill, The Veggie Queen

Jill, The Veggie Queen — Sat, 19 Apr 2008 14:02:57 +0000

I love chickpeas (garbanzo beans) and my pressure cooker. I have a new spring-valve type pressure cooker and I think that they cook even quicker — in about 25 minutes at pressure if they aren’t presoaked (which I almost always do a quick-soak). If presoaked they take 12-14 minutes at pressure.
If you quick release the cooker, it can often cause the beans to split so it’s best to let the pressure come down naturally. The cost savings is large for beans so I almost always cook my own. Thanks for posting about two of my favorite things — beans and pressure cooking.