They are the meatiest bean....that's why people eat them in falafels. It's a poor mans meat substitute of sorts. Chickpeas are higher protein then other beans. Are my favorite bean. I prefer to make a stew or thick soup with them
Soak 24 hours then pressure cook
Proper soaking and rinsing is the secret to tender beans. Another tip is not to add salt or acidic foods when cooking them, particularly salt, as it can make them tough.
Chickpeas in chili are awesome, and I swear they produce less gas than properly soaked red beans.
And, never forget the lowly lentil. It cooks quickly, doesn’t need soaking to become tender, and combined with regular rice, onions, celery, and some spices of your choice, a yummy main dish! (brown is best, parboiled Uncle Ben’s second best, and forget instant rice!)
Also, there is a company that I have ordered form and can vouch for... Harmony House Foods. You can buy big jars of deydrated veggies, just perfect for adding to soups, stews, and casseroles. This saves us money, time, and the problem of keeping fresh veggies here is the house in the winter when our garden isn’t producing. We live in the snowbelt of Western NY, and the nearest market is 1 hour drive away (round trip), so we like to have dehydrated on hand.
These are not the vacuum packed big cans you buy from the survival places, and are only good for a year or two of storage. They have sample packs so you can try them out without spending a lot. They ship promptly, and are a family owned business.
Their link to save you time... Tell them a happy customer sent you!
http://www.harmonyhousefoods.com/