Chickpeas (a.k.a. garbanzo beans), three ways…

Cooking dried beans is really, really easy.  It takes very little effort, but it does take some time and planning ahead, even for no-soak varieties.   So, when I cook any kind of bean, I cook in quantity.  By quantity, I mean three or four cups dried, which yields many more cups cooked.  I usually leave some of the beans in the crockpot to inspire a delicious dinner that night (or lunch the next day), make bean burgers to be frozen for a quick meal in the near future, then freeze some plain for later use.  That way, I always have a good variety of beans in the freezer so that when I’m in a pinch for a meal, I have a good starting point. 

I like a lot of different types of beans, but chickpeas are right up there at the top of my list.  The closest competition is French lentils, which I’m sure will come up in a post soon…

The first recipe is for chickpeas slow-cooked in a base of onions, garlic, tomatoes, and whatever vegetables you want to throw in.  Oh, and lots of olive oil; can’t have too much of that.  This recipe can be made with any type of bean you like, by the way, and any vegetables you want to add.  In this case, I’m using the cooked beans, but I’ll also offer an option for slow cooking the beans if you just want to make this one dish. 

The second recipe is for chickpea patties (burgers), which I form into patties and freeze.  When we want them, I just pop them in the toaster oven (or regular oven).  They only require about 30 seconds of my time.  My kids always say “yum” when I put chickpea patties, sweet potatoes and broccoli on the table, usually for breakfast.  Happy kids, only a tray to wash, and we can get to the bus on time…

Finally, roasted chickpeas are one of many great uses for that jar of cooked chickpeas in the freezer.  These are crispy and salty and I find them addicting.  They are excellent on their own for a snack, in salads, with pilafs, etc, etc, etc. 

First things first, cooking chickpeas.  Easy.  Put them in a large bowl and cover by at least a couple inches of filtered water (they will soak up a lot, so don’t be stingy).  Leave them out at room temp for 12-24 hours; I generally leave them for closer to 24 hours.  Other beans can be soaked for a shorter time.  If it’s hot out, soak them a few hours on the counter, then stick them in the fridge.  Drain into a colander and rinse if you want, I don’t usually bother.  Put them in a crockpot, if you have one, or a large pot on the stove, or a pressure cooker.  Cover with water, again, don’t be stingy.  Add a strip or two of kombu (seaweed that aids digestibility).  Add a tablespoon or two of olive oil to keep them from foaming too much.  Bring to a boil, then turn down to a simmer and cook them covered (or partially covered on the stove) until they are soft.  This is totally variable, depending on where you live.  I live at altitude, so I cook them for 12-15 hours on high in the crockpot.  They take about 25-30 minutes in my pressure cooker.  Once they are done, drain them, add some salt, and pour whatever isn’t being used right away into a shallow pan.  Cool uncovered on the top rack of the fridge.  If you leave them in their liquid, you will notice that it congeals, this is normal.  The liquid works well as a thickener for pot pies, stews, etc. 

Slow-Cooked Chickpeas 

  • Olive oil, generous amounts
  • 1 large onion, chopped finely
  • 5-6 cloves garlic, chopped finely
  • 2-3 stalks celery, sliced
  • 3 carrots, sliced into rounds
  • 1/2 to 1 bunch kale or other green leafy vegetable, roughly chopped
  • 4-5 tomatoes, diced, or one large can diced roasted tomatoes
  • 5-6 cups chickpeas (garbanzo beans)
  • 1/2 cup to 1 cup of water, or as needed
  • 1 cup chopped parsley
  •  salt, to taste

 Sauté onion in olive oil until very soft.  Add celery, carrots, and kale and cook until they begin to soften.  Make a space in the center of the cooked vegetables, add a little more oil and the garlic, and cook 1-2 minutes until fragrant.  Add tomatoes, chickpeas, 1/2 cup water, and more olive oil.  Sprinkle with salt.  Pour it all into the crockpot and cook on low for several hours, adding additional water if needed.  If you don’t have a crockpot, cover the pot and bake in a 300 degrees oven for a few hours.  If you are in a hurry, bake at 350 degrees for an hour, or 400 degrees for 1/2 hour.  It’s flexible.  You could also make it ahead and throw it in the fridge until you want to bake it.  I like this plain or over quinoa, but it’s also a good pasta sauce. 


If you want to make this recipe with dried beans, you’ll basically do the same thing, except leave out the tomatoes and salt (salt and acidic foods will keep the chickpeas from getting soft, no matter how long you cook them).  Add more water, enough to cover the chickpeas by at least an inch, and cook until soft.  Then, saute the tomatoes with a little olive oil and salt and add them after the beans are soft.  Continue to cook another hour or so, adding more water if necessary, and season to taste. 


Chickpea Patties




As I said, we love these for breakfast, but I have also served them as a vegan holiday meal.  Start out with some butternut squash soup, then serve these with stuffing, gravy, and a green vegetable, and finish it off with your favorite holiday dessert.  Maybe I’ll post all that next year when the holidays roll around…

  • Olive oil
  • 2-3 scallions, thinly sliced (sub leeks, shallot, browned onion if preferred, though I like scallion best)
  • 2-3 stalks celery, chopped
  • 1/2 cup chopped parsley
  • 3 cups cooked chickpeas
  • 1 1/2 cup cooked brown rice
  • 2 Tablespoons flaxseed, finely ground
  • 1-2 Tablespoons olive oil
  • 3-4 Tablespoons nutritional yeast
  • 3-4 Tablespoons tamari
  • Olive oil, water, or broth, as needed for consistency

Preheat oven to 375 degrees.  Sauté scallion and celery in a little water until soft.  Mash vegetables with remaining ingredients, either by pulsing in a food processor or by hand.  If they are too dry to stick together, add water or broth a teeny tiny bit at a time to get a consistency that will allow you to form into patties.  Taste and adjust seasonings.  Form patties and bake on lightly greased cookie sheet for about 20-30 minutes, turning halfway through, until crispy on the outside.  Or, place formed patties on an ungreased cookie sheet and freeze, then store in plastic bags and heat when needed. 

 Roasted Chickpeas 



While you have the oven on, I suggest roasting a bunch of stuff at once to save energy and be more efficient.  Could be anything – beets, winter squash, root veggies, cauliflower, sweet potato fries, etc, etc.  Or, you could bake something at the same time…

  • Chickpeas – as many as you want and will fit in your pan in one crowded layer, maybe 3 cups for a 9×13 pan
  • olive oil – to coat them well, probably about a Tablespoon per cup of chickpeas
  • chopped garlic, maybe one small-medium clove for three cups
  • sea salt, to taste

Preheat the oven to 375 degrees.  Put chickpeas into roasting pan or baking dish – I use a 9×13 corningware dish, but anything with sides to hold them in will work.  Stir in enough olive oil so that they are all coated.  Stir in the chopped garlic.  Bake (no need to wait for the oven to heat completely) for about 20 minutes undisturbed, then stirring occasionally until done, probably another 10-15 minutes.  They are done when they are crispy on the outside, but still soft on the inside.  However, I have overcooked them until they are crispy througout and that’s good too.  Yeah for flexibility!


 Whew, this was a long post.  Thanks for sticking with me, if you did.  Hopefully you will all enjoy these recipe as much as I do! 


  1. […] to keep it soft, cover it while baking. Garnish with browned leeks, if desired. Serve alongside chickpea patties, tofu cutlets, or your favorite holiday meal. You can also use it as a stuffing for vegetables […]

  2. […] served this over quinoa as a side dish, but adding browned tofu (you can brown it with the onions), roasted chickpeas, or your protein of choice, could easily turn it into an entree.  It also made a great dipping […]

  3. […] Lentil Loaf, with or without the ketchup Chickpea Patties and Gravy(or, roasted garbanzo beans would be a delicious protein addition to the usual TDay sides) Layered […]

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