Buying a can of chickpeas/garbanzo beans will set you back 1050mg of sodium! That is a lotta salt.
To fix that.. Go from beginning to end with dry chickpeas.
Yes, it’s easier to grab the can off the shelf and open it up… But all you need is water.
Check it out:
1. Put 1 cup dry chickpeas in a bowl, cover with water. Soak overnight to plump up.
after a night of soaking…
2. Drain water and transfer to a large cooking pot. Cover with twice the amount of chickpeas and bring to a boil.
3. Cover, lower heat and simmer for about an hour. Chickpeas should be tender.
4. Drain and cool for 15 mins.
See?? It’s that easy!
Question: Ever started with dry beans??