Your Best Guide to Cooking and Eating Chickpeas

 

If You Eat Chickpeas Everyday These Things Will Happen to Your Body

Video taken from the channel: HealthPedia


 

WHAT I EAT IN A DAY // 3 WAYS TO COOK CHICKPEAS

Video taken from the channel: Amanda V Sevilla


 

How To Use Chickpeas For Breakfast, Lunch, Dinner, Or Dessert

Video taken from the channel: Goodful


 

A Comprehensive Guide to Cooking & Sprouting Legumes (Beans, Lentils, Chickpeas) + Recipes

Video taken from the channel: NutritionRefined


 

The Science of Our Favorite Pulse, the Humble Chickpea | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


 

How to Cook Dried Chickpeas (Ultimate Guide)

Video taken from the channel: Inspired Taste


 

Why I Always Have a Can of Chickpeas

Video taken from the channel: Internet Shaquille


SAVORY CHICKPEA PANCAKES 6 tablespoons (90ml) olive oil, divided 1 medium leek, white and pale-green parts only, chopped 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste 1 cup (125g) squash (such as butternut or kabocha), peeled and grated 1 large egg 3/4 cup (75g). Chickpeas (also known as garbanzo beans) are versatile, nutritious, roundish, beige legumes. They can be ground and used as a flour (sometimes called gram flour) or kept whole. Cooked chickpeas are great in soups and casseroles (with or without meat).

Most people are familiar with canned chickpeas, but dried chickpeas are also simple to prepare. Instructions Soak the chickpeas with water overnight or for at least 8 hours. You want to cover the beans with about 2 inches of STOVETOP METHOD: Transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 SLOW COOKER METHOD: Transfer the soaked beans. On those nights, I rely on what I’ve got in my pantry.

The sauce for this dish comes together quickly, while the pasta is cooking and the chickpeas add protein to round out the meal. Click here to see 6 Quick and Easy Pasta Recipes Click here to. A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish. Chickpeas have no risk of toxicity.

However, I do recommend discarding your soaking water and not using it to cook your chickpeas because some of the complex sugars released are known to cause flatulence in some people. Usually 45 minutes does the trick for me, although it can occasionally take longer. Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse.

Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired. Advertisement. Canned chickpeas are already cooked and ready to serve, so you can eat them immediately or use them with other ingredients. To prepare dried chickpeas, you will need extra time.

Place the dried. How to Prepare and Eat Chickpeas You can buy them dried in a bag like beans and then soak them in water and boil them. Or you can buy them canned.

Either. How to Cook Garbanzo Beans. There are three ways you can cook dried chickpeas: on the stovetop, in a Crock-Pot or slow cooker, or in an Instant Pot or pressure cooker..

But before you begin cooking you will first want to make sure you sort, rinse, and drain them.. While most bags of dried chickpeas have been thoroughly sorted, you still want to.

List of related literature:

Traditionally, the chickpeas aren’t precooked, but rather are soaked overnight in a saltwater solution; the salt weakens the cell structure of the chickpea skins, allowing the chickpeas to absorb more water and giving them a softer texture.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

What I have found is that, so far, all the #1 and #2 chickpeas I have tried can be cooked without soaking.

“Breed Your Own Vegetable Varieties: The Gardener's and Farmer's Guide to Plant Breeding and Seed Saving, 2nd Edition” by Carol Deppe
from Breed Your Own Vegetable Varieties: The Gardener’s and Farmer’s Guide to Plant Breeding and Seed Saving, 2nd Edition
by Carol Deppe
Chelsea Green Pub., 2000

You can skip this soaking step with dried lentils and head straight to boiling: Use about 3 cups of water or broth for every cup of dry lentils.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Soaking overnight before cooking softens chickpeas and shortens the cooking time.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

The primary sources of protein are the grains and pulses, which include chanā (chickpea) and arhar (pigeon pea), which when split and dried is referred to as dāl.

“Transcultural Nursing E-Book: Assessment and Intervention” by Joyce Newman Giger, Linda Haddad
from Transcultural Nursing E-Book: Assessment and Intervention
by Joyce Newman Giger, Linda Haddad
Elsevier Health Sciences, 2020

Add the lentils, water, and salt and bring to a strong boil, then reduce the heat and boil gently, covered, for about 45 minutes, until the lentils are very tender and most of the liquid has been absorbed.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add two cups of precooked chickpeas (canned are fine), a handful or two of raisins, the juice of a lemon, and a little more water if necessary; cover and bring to a boil.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

As more research is conducted specifically on chickpea, generalized recommendations will need to be updated appropriately.

“Chickpea Breeding and Management” by Shyam S. Yadav, W. Chen
from Chickpea Breeding and Management
by Shyam S. Yadav, W. Chen
CABI, 2007

Conventional recipes do not include chickpeas, which I’ve added here, but their mild flavor does not detract from the recipe at all, and they help give the dish more substance (along with fiber, plant protein, antioxidants, and phytonutrients!).

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Peel off and discard the skins of the remaining chickpeas, and puree the chickpeas in a blender, or with an immersion blender, with some of the broth or reserved cooking water.

“Essential Turkish Cuisine” by Engin Akin, Anya Bremzen
from Essential Turkish Cuisine
by Engin Akin, Anya Bremzen
ABRAMS (Ignition), 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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101 comments

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  • My higjschool had roasted chickpeas at lunch and thry were so good i would grab almost over a cup. Most others were too scared to take any so they let me

  • 4:44 “There are people who say that chickpeas look like little brains, and that eating them will make you smarter.” Well, falafel looks like golf balls. Will eating falafel make me a better golfer?

  • WOW WOW WOW….just everything you do. These soups and dishes, and stuff…just omg. The colors, and textures, and look of it all. 4:44 seconds of just wham, bam, in your face amazingness. just like, here here here take that, and that and that. LOL If you open a restaurant I am going to fly to wherever you are. I don’t care what it costs me. Your attention to detail is superb and really just in a league of its own. My mouth was wide open so many times….bravo.

  • Help me out moustache lovers. My chickpeas when heated in the pan they jump all over my kitchen. Any advise to make them socialise nicely in the pan?

  • Nice explanation of nutrients content. I believe that you will have your own veggie restaurant in the future. It will be nice to have such nutrients explanation included in the menu:) best wishes

  • This is great! This is so cost-effective, healthy and cruelty free! I love it. I can’t wait to make that hash for my brinner tonight!

  • Hey! I saw this video a few months ago and since then, I always have a few cans of chickpeas in my kitchen. Usually put it in my salads. So easy and delicious! Thank you!

  • I’m an Indian, and we eat Chickpeas like every other day. We don’t have anything called “Canned” chickpeas in India. I buy it from store, soak overnight, boil in pressure cooker with salt and the store in the freezer. That’s how I keep chickpeas ready for meal

  • Maybe I can get an answer here. I make roasted chickpeas very frequently, and was wondering: does roasted chickpeas have the same nutrition (protein, fiber, vitamins, minerals) as the uncooked rinsed variety, or does the roasting process lead to the loss of some of its nutrition

  • I like you and i like v
    ideos like this but im vegan i physically cant follow you. Dont want animal products im my recommendations

  • Let the chickpeas sprout it taste million times better. I learnt it from an Indian. I was in India and I love their food. Non veg. To be precised. I’m not a veg.

  • Can you please do a video on vinegar or specifically white vinegar and use in soups or other odd additions that most wouldn’t consider. Thanks!

  • This recipe looks good but I’m a little put off by the whole “herbs” bit; only because I came to the video expecting a “keep beans in your pantry for this ANYTIME meal”, but it’s a bit more like “ANYTIME you happen to also have a bunch of fresh herbs”.

    Still, love your videos & everything you do.: )

  • Dan, you forgot one small word.

    “Garbanzo.”
    (Well, it’s a large word. Tough.)

    Here in the SouthWest, they are known
    as garbanzo beans.

    steve

  • You’re the simplest kitchen I’ve ever seen.
    If I win the lottery I will just come to your house and give you a hood fan and a gas stove for free.

  • I just made this and it’s fabulous. I didn’t have the ingredients for any of your recipe suggestions so here’s what I did:
    I prepared the chickpeas as instructed using cilantro as my herb of choice and raided the fridge for leftovers in the meantime. I ended up with a warm chickpea salad with crispy spinach and rocket, a handful of black olives, three or so finely sliced sun dried tomatoes, cottage cheese for a “dressing”, and sprinkled some sesame on top. The spice blend fit perfectly, it took less than twenty minutes, and it made two portions. I will definitely make this again, it’s a great base for leftovers!

  • I honestly feel prideful in myself after watching this since i’ve always cooked ceakpeas like this (just with way less herbs” and they are honestly incredibly simple, tasty amd quick to make

  • and one more important thing: you live in Canada, which is much cooler than other countries.

    I live in Israel, so it’s much harder to sprout legumes in the summer, because they spoil very quickly in the heat, I actually hardly manage to successfully sprout them,

    but my one of my brothers and his wife do it much better

    they told me to use your method of rinsing all the time, BUT, place the legumes in the fridge. we use regular plastic containers for sprouting.
    and of course, the bigger the legume is the longer it will take it to sprout.

    thank you again for this important video.

  • I am the same, except I always have a can of chopped tomatoes as well, put some oil in the pan, turn up the heat, dump in the tomatoes and chickpeas and use the tomatoes sauce to boil them. Then add in some optional spices( chili flakes, fresh peppers, cinnamon, garlic, salt and honey is my favourite combo, also add a bit of coconut butter to soften the spices up and add a nice buttery coconutty taste if you need to)

  • It’s not called “desi” in India or by Indians. It’s called “Kaala” which means black (because of the skin color). Literally, “desi” is “native.” You had me laughing though. ��

  • I love this series. Dan is one of the few in this genre that doesn’t have a potty mouth. I can watch this with my kids.

    Thanks, Dan!

  • Man recipes always call for fresh herbs. But I definitely don’t cook often enough to justify buying a few different bunches for 1 or 2 recipes

  • I love love loved this video please do more videos like this��I’m making the chickpeas sandwich today��thanks so much #VEGAN I’m 7 months and going��

  • What I like about inspired taste is they keep it short and simple. They have really figured it out that other cooking sites are bogged down in bad presentation and useless detail that drags out the video to much longer than people have time for. Great model and I use their videos more than any other because short abd simple.

  • make a very fine purée and add about one third peanut butter and a pinch of sugar. It makes a “lighter” spead for your toasts with enough peanut taste to be satisfying, lower fat and very nutritious. Could work well with very rich nut butters. haven’t tried.

  • Honestly this has been so therapeutic for me as someone recovering from an ED and hearing about everyone doing keto and cutting out carbs. They make me feel bad for eating carbs but seeing someone as beautiful and healthy as Merle eat chickpeas (and a bun!) makes me feel so much better <3 <3 <3

  • Hey Amanda do you have a favorite protein bar. I’m trying to find one. I like the Lara bars cocunut.just curious which one you like. I’ve seen all your videos and I can’t remember if you’ve said it before thank you…

  • Can u plz do my eyebrows and can we eat chick peas together in like 10 diff ways and then gym after wow perfect date plan right here

  • Thanks for the simple instructions. Now that I have heart issues Im looking into methods like this rather than canned since I want to control sodium, and this is the very best option.

  • I realized that I forgot your first name. Oh, Petra!

    Thanks for the very helpful video. However, I am not familiar with many of the ethnic foods you mentioned.

    I grew Fava beans one fall here in Florida. They grow easily and have a pretty flower. I forget how I prepared them. How and what is the best recipe to make with them?
    Thanks,
    Dawn

  • I have tried all these recipes, except the burger, and all I can say is they are sooooooo good. My mousse didnt turn out so fluffy so I popped it in the freezer and turned it into ice cream. So good.

  • I’m about to make this curry in a few minutes and I am sooo hype!! I LOVE paneer tikka masala and I cannot wait to try this recipe; I hope it’s bomb!!!!

  • Sorry I don’t have the time or money to buy seven fresh vegetables, spend another hour cleaning and chopping, cooking, just to make one meal for one person that will expire in day. Pass.

  • The breakfast hash is so delicious!! I just made it this morning and it was so good I ate the whole pan’s worth. Paired really well with the greens and dressing (though my base was hummus since I didn’t have any tahini); honestly I could see this also working as a hearty lunch salad, too. Thanks Merle!

  • Aspiring female chef here… Not only are you absolutely the most handsome chef on YouTube. I love and appreciate the science behind every video

  • Yummy!!Love your recipes,very tasty & original!^-^ Will be using this sometime soon,keep up the great work and please check out my cooking vids when you get the chance!

  • Somebody made macarons with aquafaba and I don’t believe. Can Dan Do It? Let’s launch a new show. (I wrote this before I saw the meringues, but I still endorse it).

  • Tsayd Gabriel Tofino

    1 second ago

    Most underrated channel on youtube! Internet Shaquile one of best food channels on youtube, its a shame only 290K subs, but amazing community!

  • Thank you for your video! I’ve been buying them in a can for months, finally buy a bag of dried chickpeas & I had no clue how to prepare them! I have some soaking in frig tonight & can’t wait to see how they turn out tomorrow after I cook them. I’m really excited to see how they grow in volume & compare price per serving of what I’ve been buying in a can! I was buying organic canned beans, but these bagged ones are not labeled organic but I’m hoping since I soak & rinse them that pesticides & herbacides will come off if any present.

  • Dan… you’re the reason I watch ATK.. These segments, “What’s Eating Dan” are WONDERFUL… you’re smart, fun to watch, and really know your food… whatever ATK is paying you, IT’S NOT ENOUGH!!!

  • I’m turkish and we eat quite a lot of chickpeas (beans even more) and I wonder if lentils are gonna get as popular as chickpeas any time soon.

  • Dan you need to tell us where the gf/wife is at. Or maybe there’s no gf/wife?? We want to give you respect if you got partner. if you don’t have one open season on comments ladies lol

  • Thank you for your help I just put my chickpeas in my slow cooker. Can’t wait to have them. Making coconut curry chickpeas for Sunday dinner.

  • I’m sorry, but anyone who prefers their hummus completely smooth is a monster. The beauty of hummus is the variety, both in flavor and texture, in every bite. Removing the skins and blending it completely is taking out so much of the nuance.

  • For future reference “Desi” is not pronounced like Desi Arnaz… it’s pronounced more like “they see”. It is derived from the word “des” meaning country or nation, so basically it’s like calling them “the chickpeas from our country.” A bit of an Indian ethnocentric naming, yes, but naming rights often go to whoever named them first.

    Kabuli, as you might expect, refers to Kabul in Afghanistan. And the name “Kabul” is generally pronounced with apparent emphasis on the “Ka” rather than the “bul,” and likewise for the designation “kabuli” I say “apparent” because it’s more accurate to say that it is an extended vowel, i.e. that the vowel sound is sustained for a longer period of time than normal, giving the impression of emphasis.

  • My ideas
    Breakfast: chickpea salad filled sandwich
    Lunch: chana masala with rice or roti
    Dinner: falafel
    Dessert: Chickpea cookie dough
    Snack: chana Chaat (fruit salad with chickpeas)

  • These are hilarious comments! I’m still waiting for someone (male or female) to ask Dan for a food-science video……but shirtless ��

  • I have always hated Lentils. I have always hated it whenever I’ve had a lentil on my face, I personally prefer to have a chickpea on my face.

  • I like to pan fry canned chickpeas with breakfast sausage type spices. Smash them a little. Great hearty breakfast food if there’s a vegan at your table!

  • I am so glad I stayed until the end. “Guacamole with peas in it”, Are these the war crimes those kids on twitch were asking the US Army about?

  • I’m an Indian and the Chickpea curry is a staple in the household �� and loved the way how she knows the details of it and yh btw naan is different and Roti is different ����

  • “and then just let that cook for about 15 minutesyou can do a little dance while you’re waiting, make a little love” girl 15 minutes is DEFINITELY not enough time!

  • Really. I added salt at the beginning of cooking beans and they never became soft, no matter how long I cooked them for. Maybe in a pressure cooker than won’t matter!

  • Hi Dan, can you do a video on Baking Soda, how it tenderize meat and chickpeas please. By the way love your videos the science of cooking is brain popping and little fluff goes the long way. Good work.

  • Two of my daughter’s favorite foods are chickpeas and ice cream. She was in heaven when our friend took us to Little Chkpea (littlechickpea.com) in Portland, Oregon to try chickpea ice cream! Even the cones are made from chickpeas! I had triple chocolate on a chocolate cone. Pretty yummy!

  • Omg, chickpeas are life! They also are my fav beans. Roasted like crouton in cesar salad, as a snack, with bbq sauce in a wrap, I LOVE CHICKPEAS! Thanks for sharing, I will 100% have the same “food day” as this video. It’s so perfect. Thanks for sharing. Plus, nutritionally wise it’s so interesting I didn’t know a lot of facts. Love this serie!

  • Wait so for the breakfast hash, do you take it out of the oven while you turn the oven up to 475° or do you leave it in there? I am confusion

  • You’re spot on,Mr. Shaquille.Garbanzos are incredibly versatile.From curry to hummous to Spanish rice to mock whipped cream.I eat them out of the can-cheap as well.Plus,they’re not gassy like other beans.Last time I ate kidney beans I was afraid of being near an open flame.

  • I love the videos, but I don’t agree with the fact that teaching other people’s recipes isn’t theft, to sum extent atleast. While something like a mathematical equation is taught my many and isn’t exactly the property of the person but it isn’t treated as something like art because, artworks are meant to belong to a specific person, that’s why remaking others art is plagiarism, but something like math it was already taught to others when said equation was made because that was the purpose, food is kinda in the middle of art and something like an equation, while it has properties of both, it still belongs to a person or people to some extent. I feel as if the thing you should do for things that are actually from other people or companies like certain ideas is to credit them kinda like how babish credits America’s test kitchen. This is my opinion in the end tho, buy I hope you do end up reading and see it as just criticism and nothing more.

  • thank you so much for making these, u have no idea how helpful ur videos are to people who really have no idea how amazing plants are! love you & ur vids as always <333:)

  • Chickpeas are literal vegan magic. You can make falafel, chickpea flour omelettes, aquafaba egg whites, vegan tuna salad, curries, and much more.

  • OK, I’m watching this and thinking about going to the store, grabbing some dried and canned chickpeas and coming home to make a lot of this stuff. Sigh…I’m so easy.

  • Perfect video, except with how ungenerous your falafel looked:)

    Falafel experts say that if you eat a falafel or Shawarma or Sabih in a pita and you don’t curse midway because something dripped out of your portion onto your cloths, than it’s not a proper portion.

  • What fresh sadistic joke is this??? Beware! Removing the skins from Chick Peas?! You will never get that 2 hours of your life back.

  • For the full recipe on How to Cook Dried Chickpeas with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/26952/how-to-cook-dried-chickpeas/

  • I’m totally in love with your hairI swear it looks better in every video ahh!!! I’ve got to try that brownie and your lunch. Keep posting xxx

  • Reasons why this channel is awesome:
    1.Quick, short and straight to the point videos
    2. Information packed content
    3. Chill ass personality
    4. I n t e r n e t S h a q u i l l e

  • Thanks so much for all your information. I LOVE hummus but since I eat it so much the price really adds up when I buy it packaged in a store! Plus, I see that some of the ingredients in commercial hummus are not that healthy. The chickpeas are not organic & some of the oils & other additives in commercial hummus are not the best.
    With all the tips you provide in your (Ultimate Guide), I can start saving money & eat healthier.
    Finally, your last tip is fabulous. Once I cook the chickpeas I can store them in a freezer for up to 3 months. I am gonna start soaking chickpeas tonight. You guys are the best!!

  • As an Arab I take my chickpeas very seriously. I use them in 99% of my food. falafel, hummus and much more. They are truly a blessing.

  • Very informative video and well made. Thanks for the effort. One note, It is not that salt affect cooking time but they say it harden legumes.

  • SO helpful to know that you can do a quick soak. Did not know this was possible and the long soaking time has always put me off using dried chick peas. Now I am keen to use them! Great recipes and really clear video style. Thanks!

  • One thing I’ve been loving making lately is chickpea cookie dough! I use roughly:
    1/4 cup chickpeas
    1/4 cup oats
    2 tbsp coconut flour
    Scoop of protein power(optional)
    Couple splashes of almond milk
    Dash of cinnamon
    1-3 dates
    Blend together and add chocolate chips!��

  • Chickpeas are awesome!!! But all legumes have antinutrients… a toxin they produce as self defense and unless you soak and/or pressure cook your beans, you are eating the antinutrients

  • can you make vegan tasty hotdogs from sratch? doing everything from the mayo ketchup (shriratcha if you can,its easy) to the bread and sausage.thanks 😉 that would be some challenge im sure.

  • That’s fab, great recipes! I love chickpeas but never know what to do with them apart from hummous. Especially like your sandwich recipe as can be included in kids packed lunches and picnics etc. Many thanks

  • I’m sorry but there is nothing tasty about these!! You can add however much seasonings and oil you want but until chickpeas stop tasting like chickpeas, it’s just a lost cause!!!

  • Was literally just googling coconut curry recipes for a meal next week & then you go and hook me up like it ain’t no thang �������� So stoked to try this!

  • Maybe this is a weird question but are your eyes okay? In the video they look kind of different(?). I might be wrong but just checking. I hope you’re alright!!❤️❤️

  • Hey dan, tried the baking soda tip and it brought my hummus to a new level. I’m going to try it with all kinds of veg now. Keep these videos coming, I love food science!

  • A kilo of dry chickpeas takes up as much space as 2-3 cans, makes more peas and is healthier (cause the cans are lined with a plastic that degrades).
    Get the dry stuff folks.

  • Your hair is looking extra sobra maganda today!!!!! lol and the curry recipe looks bomb af also loved you extra energy in this video lol loved the video i can see your progression in your videos from the start and your editing and transitions are amazing now great job hope you have an amazing day! bye

  • chickpeas from the can to the microwave then to the mouth, aquafaba, cleaning cats, aquafaba conservants… so many questions. I’ll stick with beans.

  • thanks so much for this recipe!! I bought this beans and cooked for 7 hours, then eat something else because I couldn’t wait anymore, and start cooking the next day for 2 hours, and at the end I couldn’t eat it because it was too strong, so now I see this video am so happy!!!

  • I loved all the recipes here! especially the chickpea sandwich. I would probably add some celery and avocado. yum! Thanks for sharing these wonderful recipes:)

  • Hi! I have a tremendous struggle to plan my meals for the week:/ so I was wondering if you could maybe do a video about how you plan yours or something like that? I love your channel by the way!

  • I usually doak them over might and freeze them until needed. If they are cooked in a high pressure cooker they are done in ten minutes. This way I never have to buy and store tined pees.

  • Literally one of the most versatile ingredients out there.

    Hummus, roasted, sauteed, in curries, the list is literally endless.

    Nevermind they are a great source of fiber, protein, B vitamins, and minerals. One of the best ingredients out there!

  • I learn sooo much from you Petra. Your videos are ao educational. Now i know how to sprout legumes. I have heard people talk about sprouting, but I had no idea what was involved. I’m assuming sprouting makes it healthier?

  • If you think videos without ads, long intros, and annoying calls to action should still be profitable, join us at patreon.com/shaq

  • Hi dear from the land of the Sun ������. May you please add in the description box the links of the videos that describe all these beautiful recipes?.. Videos are more explaining than the blogs. Thank you in advance ��������✨��������

  • incredible work, I always love your videos. Your tone and the images are calming. Thank you for sharing your incredible knowledge with us.

  • Why are some oegumes split while the others are whole? Also, I oove how clean and simple your videos look. Everyine add crazy music, colors, after effects or a cmaera that moves too much but your videos are white, pure and angekic which makes it so so easy to follow.

  • The skins help slow the absorption of the starch. Despite the protein, chickpeas can spike the blood sugar, and keeping the skins slows that a lot.

  • I love chick peas! They’re my secret ingredient in avocado toast and I make an amazing avocado egg salad with them. They’re also amazing in stir fry with broccoli and mushrooms. That walnut cranberry salad looks amazing, I’m so excited to try it!

  • For a twist you can saute some curry leaves till crisp and/or mustard seeds in oil and then add the chickpeas and spices. Use coriander instead of other herbs though.

  • thank you so much for this useful video!!

    about salt and cooking time I actually find that it is very influential to my cooking time.
    if I add salt before the legumes are softthen it can take them at least double the time. my cooking time has shortened ever since I discovered this salt tip.
    and I find it actually helpful with other types of cooking, such as potatoes, pasta, rise and also just for boiling the water (which for that there is a scientific explanation
    salt water is hotter than plain water, but it take it longer to get to the boiling point).
    another way to cook legumes in shorter time is to steam them and not boil them, me and my sister an law found that it took much less time
    and have been using this method ever since. (we usually sprout our legumes)

  • I don’t know why I watch what I eat videos while fasting and it’s not even close to my eating window! Please do Quinoa, I just bought a huge bag from Costco.

  • If anyone is interested this site is promoting the benefits of half a cup of
    beans a day! The site has some good ideas on how to incorporate more beans into your diet. (Not all recipes are vegan) http://pulses.org/nap/

  • it might have been close to 10 yrs since i bought canned chick peas, i cannot think of ever doing that now, but i do prefer to cook my chick peas in the slow cooker (i just purchased a pressure cooker last year, i might have to research how to cook them that way) but i do soak the garbanzo beans overnight prior to cooking then in the slow cooker, i do like the results and not sure if i want to try skipping that method-i will think about it maybe

  • I stopped sprouting because you can grow also harmful bacteria.. in some countries it is advised not to sprout at home because you can get really sick.. so please watch out if you do so.

  • Oh thanks for sharing this video.
    but what happen about the first one voice?, where is first one doctor? Which sounded really wow