So, here’s something I’ve been doing lately. Soaking chickpeas and keeping them in the fridge for the week to use. If you’re used to canned chickpeas, you probably won’t go back. It’s super easy, notoriously inexpensive, and handy to have around to throw together things like this soup.
I’ve been using mason jars to soak my chickpeas because they look nice, in a rustic way, don’t take up a lot of room in the fridge, and are about the right size. Just fill up a mason jar about a quarter of the way with dried chickpeas, and fill to the top with water. They swell – quite a bit – so you want to leave enough room. Alternatively you can use a bowl or even a large glass, depending on how many you’re making.
By the next morning, you’ll see that they now take up most of the room in the jar. At this point, you can keep them as is for a couple days (change the water up each day so it stays fresh).
They’re not quite ready to eat though. You’ll need to boil them for about an hour before they’re soft enough to be edible. If you’re not going to use them right away, you can boil, then freeze them in a ziploc bag with all the air taken out.
If you’re going to use them right away, just add them when you have about an hour left of cooking, or cook them separately and toss them in at the end. They’re great in pretty much any soup or salad, so just throw ’em around and see what happens.
As a bonus, chickpeas are incredibly good for you – take a look at all the great stuff in 1 cup:
Fibre: 12g (approx. 50% of your DV!)
Folate: 70% DV
Iron: 26% DV
Magnesium: 20% DV
Phosphorus: 28% DV
Copper: 29% DV
Manganese: 84% DV
Calcium: 8% DV
This bright orange/yellow spice has been in the news this year as the new superfood miracle cure-all. Reports range from preventing cancer, speeding up wound healing, slowing Alzheimer’s and detoxing the liver. Used externally, it can help with acne, hair reduction, stretch marks, cuts, bruises and burns. It’s more or less Superman. Bonus – it’s delicious.
Like all spices, make sure you keep them sealed and in a dark place away from the sun to preserve all the potency and flavour. It’s also a good idea to replace your spices every 6 months or so if you haven’t finished them off.
CHICKPEA TUMERIC SOUP
2 cloves garlic
1/2″ fresh ginger
1 tsp red chili flakes
1 tbsp tumeric
Sea salt to taste
2 cups vegetable stock
1/2 cup chickpeas, dry, then soaked overnight
1 cups collard greens, julienned
Sautée shallot, garlic, ginger, red chili flakes, salt in enough oil to cover the bottom of a soup pot. Cook until soft, just before the onions start to colour.
Add stock, tumeric and soaked chickpeas.
Simmer about 45 minutes (with the lid on) or until chickpeas are done. If chickpeas are already boiled, just throw them in at the end.
Add julienned collard greens and cook 5 more minutes.
Remove from heat and serve in bowls.
Squeeze a bit of lemon on top with a bit of olive oil.