Black beans, kidney beans, chickpeas (aka garbanzo beans), white beans, navy beans, cannellini beans recently some great northern beans…..
On Sunday I usually cook a new batch of beans because I go through them a ton during the week. My favorite kind to make is chickpeas because from one batch I can make my delicious vegan cookies as well as these bad boys:
I LOVE spices so making curried chickpeas is a great way for me to feel sated and get protein. I add them to salads, dinners, and sometimes, I’ll eat ‘em as a snack.
To prep the beans, pour them into a colander and sort through them (removing any shriveled, discolored, or funky looking ones) and rinse them with water for a few minutes. I am never exact when I measure the dried chickpeas out; I just eyeball it and then make sure to cover them with at least an inch of water. Heads up, they will expand a LOT once they start absorbing water.
Soak them overnight (ideally) or for at least 8 hours. If you don’t have that much time you can do a quick soak method (I’ve never done it) where you boil them for 2-3 minutes and then soak them for an hour while they expand.
Once they’ve sufficiently soaked and started looking more like normal beans, boil your water- roughly 6 cups. The longer you boil the chickpeas, the softer they become. For making the curried chickpeas I like them a bit on the crunchier side, so I boil them for 20 minutes and then do a taste test. If needed, I boil them for a bit longer, 5 minutes at the max.
Once your beans have reached your desired texture, drain them in a colander and assemble your spices. There are hundreds of variations on how to make a curry powder, so feel free to experiment with what’s in your cupboard! When it comes to spicing my food, I don’t measure exactly, but if I had to guesstimate I would say I used a ¼ tsp of all these guys: cumin, coriander, turmeric, black pepper, paprika, salt, and then 1 tbsp of nutritional yeast. You’ll also want to dice up some onion (1/4 cup total) and a garlic clove.
Heat a skillet on medium and mix spices together in a small bowl. In a large Tupperware, toss half of the spice mixture with the chickpeas so they are coated a bit before you start cooking. The chickpeas will still be a bit wet/warm from boiling, but if you find that the mixture is not sticking well to them, add in a bit of olive oil.
Lightly oil the pan and sauté the garlic and onion for a minute. Toss in the chickpeas. Sprinkle the rest of the spice mixture on the chickpeas and mix around with a spatula to blend. Cover and roast the chickpeas for 5-8 minutes. I like to shake the pan a few times (while still covered) so I can keep the heat in and still mix it around.
Turn off the heat and let cool, then store your curried chickpeas in a Tupperware. Or, nosh on some right away 🙂