One of my favourite summer afternoon snacks is a bowl of hommus with vegetable sticks. It is so light and a great way to get so many nutrients into hungry children. I don’t mind if they fill up on a snack like this.
When I was sprouting chickpeas last year I often wondered about cooking these little legumes, so I have decided to give it a go.
There are issues to do with eating tinned vegetables, especially with regard to Bisphenol A (BPA). It just feels really difficult to know what is the right thing to do nowadays.
After a bit of reading I got started.
Using 1 cup (200g) of dried chickpeas, I covered these with water and left to soak for 12 hours. I had forgotten how much water these suckers absorb so needed to add quite a bit more during the day. They more than doubled in size.
At the beginning
10 hours later (with water added)
I thought it would be worth doing a few financial calculations to see how the prices compare. These prices are just from one shop but I thought it would be a good guide.
Dried chickpeas $1.82/375g (49c/100g)
Homebrand chickpeas $1.00/400g (25c/100g)
Organic chickpeas $1.59/ 400g (40c/100g)
The initial purchase of the dried chickpeas turns out to be more expensive per 100g than the tinned version, but the part to remember here is that when these are rehydrated the legumes swell. For 200g of dried chichpeas I ended up with 444g of the cooked version. My initial 1 cup became 3 cups of cooked chickpeas. This amount is roughly what is in a tin.
So by my rather rusty calculations it costs about half price to buy the dried version and cook them.
A few factors you may wish to consider:
- Time: you need to be prepared as it takes about 12 hours to do it this way.
- Electricity: these need to be cooked for about an hour on the stove top.
I have split my three cups into 1-cup portions, with two of these being placed in the freezer and one in the fridge. These add great flavour and texture to a salad, having a bit more of a crunch than the tinned version.
I would certainly do it again, but I would make sure to cook more at once and then freeze them in 400g (tin equivalent) portions ready for making hommus.