4 Ways to Freeze Chickpeas

2024 Author: Jason Gerald | [email protected]. Last modified: 2024-01-19 22:11

Fresh chickpeas are widely available in local gardens and farmers markets during the summer, but in the short term. If your family loves the taste of vegetables this summer, you can preserve chickpeas by freezing them for later use. Freezing is easy to make at home, and it allows you to control the quality of the food your family eats. Read on for the best way to freeze and cook chickpeas in three delicious recipes.

Step

Method 1 of 4: Freezing Chickpeas

Step 1. Pick chickpeas from the garden or buy them at the market

• Only use chickpeas that are flawless. Look for chickpeas that have no nuts or seeds in them. While the tiny seeds don't spoil the taste or quality of the chickpeas, they are a sign that the chickpea is past its ideal period.

  

• Use the freshest chickpeas, if possible. Freeze as soon as possible the day you pick them from the garden or after you buy them. If you have to wait to freeze it, temporarily store it in the refrigerator.

  

Step 2. Wash it thoroughly

Step 3. Weed the chickpeas

• Use a knife to cut the ends of the chickpeas. If there are black spots (because of insects) or stains on the chickpeas, you can cut them off with a knife.

  

• Cut the chickpeas the way you want them. You can also leave it whole, or you can cut it into chunks of about 2.5 cm. A tool called a bean frencher can cut chickpeas into long, thin slices.

  

Step 4. Prepare the cooking utensils

• Pour water into a large pot to boil. Leave room for the chickpeas. Covering the pot with a lid makes the water boil faster, and saves energy.

  

• Fill a second pot or a large bowl with ice cubes and water.

  

Step 5. Blanch the chickpeas in boiling water for 3 minutes

• This process removes enzymes that damage or degrade the quality of chickpeas.

  

• Make sure not to boil the chickpeas too long, or they will overcook.

  

Step 6. Transfer the chickpeas to cold water

• Use a slotted spoon to transfer the chickpeas from one pot to another.

  

• Add more ice, if necessary.

  

• Refrigerate the chickpeas, at least three minutes.

  

Step 7. Dry or drain the chickpeas

• It is important to remove as much moisture as possible from the chickpeas. Otherwise, the moisture content will cause ice crystals to form on the chickpeas in the freezer, which can cause the chickpeas to taste less.

  

• Use tissue paper to remove the extra moisture from the chickpeas.

  

Step 8. Wrap the chickpeas

• Use a tight freezer bag or a tightly sealed bag with a vacuum sealer.

  

• Put not too many chickpeas (enough) in each bag to make a meal for your family. This way you'll be able to clean up exactly as many frosts as you need instead of all of them. A rough measure is a handful of chickpeas for each serving.

  

• Close the sealed pouch almost completely. Insert a straw into the opening. Exhale the remaining air through the straw. Pull out the straw once you're done by closing the bag tightly.

  

• Label the date you freeze it on the bag.

  

Step 9. Freeze the chickpeas

• Arrange the chickpeas in the bag so that the bag sits in the freezer as flat as possible. This allows the chickpeas to freeze quickly and preserves the taste.
• Frozen chickpeas can be stored for up to nine months in a conventional freezer, and even longer if stored in a deep freezer, a refrigerator with a front door.

Method 2 of 4: Roasting Chickpeas

Step 1. Preheat the oven to 218 degrees Celsius

Step 2. Take the chickpeas out of the freezer

Remove from freezer bag and place evenly on a flat layer or baking sheet. Some chickpeas may freeze in a lumpy state; separate as much as possible using your fingers and a fork.

Step 3. Drizzle the chickpeas with oil

Olive oil, sesame oil, peanut oil, and grapeseed oil are good choices.

Step 4. Season the chickpeas with salt and pepper

Sprinkle with a little other seasoning, if you wish, such as cayenne pepper, cumin, chili powder, garlic powder, oregano, or any other seasoning you like with the vegetables. Tap the chickpeas a few times to make sure they're thoroughly coated in the seasoning.

Step 5. Put the chickpeas in the oven

Cook for 10 minutes, then remove from the oven and use a spatula to stir. Place the chickpeas back in the oven and cook for about five more minutes until they are brown and crispy.

Step 6. Remove the chickpeas from the oven

Add additional seasoning or grated cheese, if desired. Serve hot.

Method 3 of 4: Sauteed Chickpeas

Step 1. Remove the chickpeas from the freezer

Remove from freezer bag and place in a bowl. Use a wooden spoon to separate the lumpy chickpeas.

Step 2. Drizzle the frying pan with oil and place it on the stove over medium heat

Let the oil heat up.

Step 3. Place the chickpeas in the frying pan

Stir with a wooden spoon until the chickpeas are evenly coated with oil. The chickpeas will start to melt and release water. Cook the chickpeas, until the water evaporates (dries).

Step 4. Season the chickpeas with salt and pepper

Add seasonings, such as garlic, fresh ginger, lemon zest, and red pepper powder for added flavour.

Step 5. Saute the chickpeas until slightly browned and crispy

Remove from the stove before it starts to wilt.

Step 6. Place the chickpeas in a bowl

Serve hot as a side dish, or place on top of spinach and other salad greens for a nice contrast of textures.

Method 4 of 4: Frying Chickpeas

Step 1. Remove the chickpeas from the freezer

Remove from freezer bag and place in a strainer over a bowl. Allow the frozen chickpeas to completely thaw.

Step 2. Dry the chickpeas with tissue paper

Excessive water content will cause the chickpeas to become mushy.

Step 3. In a small bowl, combine a cup of beer, a cup of flour, 11/2 teaspoons of salt, and teaspoon of pepper

Use a whisk to mix it evenly.

Step 4. Pour some oil in a large frying pan over medium heat

Let the oil heat up until it's ready to fry. Check that the oil is hot by inserting the end of a wooden spoon. When foam starts to form around the spoon, the oil is ready.

Do not use olive oil for frying, as it spoils when heated at high temperatures. Peanut oil or vegetable oil or canola oil are better choices

Step 5. Place the dough in a large food bag

Add the chickpeas, cover, and shake properly.

Step 6. Use a pair of food tongs to transfer the chickpea batter into the hot oil

Continue to move the chickpeas just enough until the chickpeas are evenly coated in the oil.

• Don't fill the pan with chickpeas too much, or the chickpeas will become mushy.

  

• Avoid overlapping chickpeas.

  

Step 7. Cook until the chickpeas are golden brown and crispy

Remove from the pan with a slotted spoon and place on a plate lined with paper towels to absorb the oil. Sprinkle with salt and pepper, and serve hot.