Delicious doesn’t have to be complicated. This easy 3-ingredient chickpea recipe (one of which is spices, the second of which is optional) is my go-to comfort food.
I make this chickpea recipe very often. This is a very simple way to make chickpeas. The key to it is preparation and time. The longer you simmer it, the better it gets, so I tend to make it when I know I will be home for several hours.
When making chickpeas, or other legumes and beans, it is important to follow certain preparation practices that promote the production of essential-for-digestion enzymes and increase the nutrients available to cells to create vital energy.
I always soak chickpeas overnight with a splash of lemon juice and a pinch of salt. Chickpeas expand quite a lot, so it is important to add a sufficient amount of water, about 1 part chickpeas to 3 parts water. (If you want to learn more, check out this article: The Benefits of Soaking).
In the morning I give the chickpeas a thorough rinse and set them to drain right in the sieve. You can cover them with a cotton towel.You don’t have to cook them right away if you have to go to work or do other chores, but it is important within 6 hours to give them another rinse if you’re not ready to cook them yet.
Another important part of this recipe is kombu. Even though it is optional I highly recommend it.I cook chickpeas with kombu because it contains glutamic acid, an amino acid that helps break down the starches in chickpeas and makes them less combustible.
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- 1 cup chickpeas (soaked overnight)
- 3 tsp basic savory sattvic spice mix
- 1 sheet kombu (optional)
- 2 tsp himalayan salt (or sea salt)
- Place 1 cup of chickpeas into a large bowl, fill it with 3 cups of water, add a pinch of salt, and a splash of lemon juice. Soak chickpeas overnight. In the morning, give them a good rinse and set aside in a colander covered with a cotton towel. They will be ready for you whenever you are.
- Transfer chickpeas to a pot and fill with water up to approximately 1 inch above the chickpeas.
- Add Basic Savory Spice Mix and Kombu, partially cover with a lid and bring it to a boil.
- Once boiling, reduce heat to low and simmer. In 30 minutes, add Himalayan salt.
- 10 minutes before you are done cooking the chickpeas, add an additional teaspoon of Basic Savory Spice Mix and taste the broth to see if there is enough salt. After adding an additional spice, cover with the lid and finish cooking.
- You can serve the chickpeas in an hour, but I prefer simmering them for as long as possible. The longer you simmer them, the better they get.
Universal Sattvic Spice Mix
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Basic Savory Sattvic Spice Mix
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What about you?
Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your chickpeas on Instagram with the hashtag #positivepranic @positivepranic 🙂 🙏
Be Alive🌱,
❤ Love, Julia
Mindful Eating 🥢
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