Soaking Chickpeas

I don’t know how I feel about BPA risks. We use glass bottles for The Goose, and we don’t heat or freeze things in plastic containers, but what about BPA in tin cans?

As a solution to reduce the amount of canned food we eat (we eat a lot of beans) I’ve looked into using dry ones. However, getting those beans rehydrated is a bit of a trick.

Here’s what works for us.

2 cups of chickpeas

6 cups of water 1 tsp baking soda

  1. Soak overnight
  2. Don’t drain the beans, but boil them, in the water, covered for 45 minutes.
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