Goya's organic chickpeas are already quite clean with just chickpeas, water, salt, and potassium chloride. No seed oils present. The DIY version eliminates potassium chloride (a commercial preservative) and provides fresher, more economical chickpeas with full control over sodium content.
Based on: Chick Peas
· Makes approximately 30 servings (equivalent to 15 cans)
· Serving: 0.5 cup (122g) cooked chickpeas
Why This Recipe is Seed Oil Free
Commercial Chick Peas from Goya often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
2 lbs (907g) dried chickpeas · Anthony's Organic Garbanzo Beans or Bob's Red Mill Organic Chickpeas
The main ingredient - provides protein, fiber, and complex carbohydrates when cooked
Sea salt
2-3 tablespoons (24-36g) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor and helps preserve the cooked chickpeas for storage
Filtered water
As needed for soaking and cooking · Use your home filtration system or spring water
Hydrates the dried chickpeas during soaking and provides cooking liquid
Instructions
Step 1. Sort and rinse: Pour 2 lbs (907g) dried organic chickpeas into a large bowl. Remove any stones, damaged beans, or debris by sorting through them by hand. Rinse thoroughly under cold running water until the water runs clear, about 2-3 minutes.
Step 2. Soak overnight: Place sorted chickpeas in a large bowl or pot and cover with filtered water by at least 3 inches (they'll double in size). Add 1 tablespoon (12g) of sea salt to the soaking water - this helps soften the skins and reduce cooking time. Soak for 8-12 hours at room temperature. If your kitchen is very warm (over 75°F), soak in the refrigerator.
Step 3. Drain and rinse: After soaking, drain the chickpeas in a colander and rinse well. They should have roughly doubled in size and feel slightly soft when pressed. Discard any beans that didn't plump up or look damaged.
Step 4. Cook the chickpeas: Transfer to a large pot and cover with fresh filtered water by 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes. Cook for 45-90 minutes until tender when pierced with a fork - cooking time varies based on age and size of beans. Avoid boiling vigorously as this can cause the skins to split.
Step 5. Season and store: When chickpeas are tender, add 1-2 tablespoons (12-24g) of sea salt to the cooking liquid and simmer for 5 more minutes to allow seasoning to absorb. Taste and adjust salt as needed. Let cool completely in the cooking liquid. Store in the refrigerator in their cooking liquid for up to 1 week, or freeze in portions for up to 6 months. For meal prep, drain and portion into 122g (0.5 cup) servings in containers.
Storage
Store cooked chickpeas in their cooking liquid in the refrigerator for up to 1 week. For longer storage, drain and freeze in portion-sized containers for up to 6 months. Always keep some cooking liquid - it's nutrient-rich and prevents the chickpeas from drying out.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.89
Savings66%
Significant upfront savings with bulk dried chickpeas. The 2 lb bag makes the equivalent of 15 cans. Additional benefits include no can linings, less sodium, and fresher taste.