Chickpeas (garbanzo beans or kacang kuda in Malay) are a vegan staple !
Not only do they have a mild taste and a pleasant texture but they’re also a great source of protein and fiber. If you have been wanting to transition into a plant-based lifestyle or you just wish to eat a wider variety of foods, chickpeas are the perfect place to start !
Some FAQs about Chickpeas:
- What are chickpeas? Chickpeas are part of the legume family. Some examples of legumes are baked beans and lentils.
- Should I buy canned or dried chickpeas? Canned chickpeas are definitely convenient as you can use them straightaway, but dried chickpeas are more economical (especially if you’re feeding a family), free of preservatives and prepping them isn’t difficult at all !
- What is aquafaba? Aquafaba is the viscous liquid remaining after cooking chickpeas. Don’t pour it down the drain !
- How do I use aquafaba? Aquafaba is an amazing vegan substitute for eggs. Think pancakes, vegenaise (vegan mayonnaise) and cakes ! It has the ability to whip up the same way egg whites do in baking.
My family will usually prepare a big batch of dried chickpeas at once and freeze them so we’ll always have chickpeas ready to use.
How to Prepare Dried Chickpeas:
- Rinse and soak dried chickpeas overnight (or for 8 hours).
- Drain chickpeas and add to a pot of water.
- Boil until they soften.
- Remove chickpeas from the liquid.
Now that you’ve got your chickpeas, it’s time to use them in your cooking ! Try out my Vegan Chili Pan Mee 板面 recipe 🙂 .
Here are some aquafaba recipes that you can try too ! I have personally made these before with pretty successful results:
- Peanut Butter Banana Dalgona Smoothie | Healthy Little Vittles
- Healthy Oatmeal Chocolate Chip Cookies | Minimalist Baker
- Vegan Gluten-Free Apple Cider Baked Donuts | Minimalist Baker
- Vegan Fluffy Japanese Pancakes | Okonomi Kitchen
Chickpeas are a super versatile ingredient used in all kinds of foods from burger patties to dips. They aren’t very common in Malaysian/Chinese cuisine so it might seem foreign at first, but once you start cooking (and even baking !) with them, you’ll never look back.
If you followed this How to Prepare Dried Chickpeas guide, let me know by leaving a comment and rating below, or tag me on Instagram @eatwkriss and #eatwkriss !
How to Prepare Dried Chickpeas
Ingredients
- 500 g dried chickpeas
- 5 cups water and more for soaking
Instructions
- Rinse the dried chickpeas and soak in water for 8 hours or overnight. There should be a 1 cm height of water above the chickpeas as they'll absorb some water and expand.
- The next day, drain the chickpeas and transfer to a large pot with the 5 cups of water. On medium-high heat, bring the chickpeas to a rolling boil, 15 minutes or so.
- Reduce the heat to low and leave to simmer for another 15 minutes. The chickpeas should have softened enough so that you can pierce through them with a fork.
- Turn off the heat and leave the chickpeas in the pot for as long as 8 hours (they'll continue to soften) or use immediately.
Notes
SAVE THIS PIN FOR LATER !
