Kikkererwten is simply canned chickpeas in water - a clean product with no problematic ingredients or seed oils. The DIY version uses organic dried chickpeas for better nutrition, flavor, and cost savings while avoiding any preservatives or additives found in some commercial canned varieties.
Based on: Kikkererwten
· Makes approximately 8 cups (equivalent to 4-5 cans)
· Serving: 1/2 cup cooked chickpeas
Why This Recipe is Seed Oil Free
Commercial Kikkererwten from Freshona 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.
The original Kikkererwten may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary ingredient that provides plant-based protein, fiber, and complex carbohydrates
Filtered water
6-8 cups for soaking, 4-6 cups for cooking · Filtered tap water or spring water
Rehydrates dried chickpeas and provides cooking medium
Sea salt (optional)
1-2 teaspoons · Redmond Real Salt
Enhances flavor and helps soften chickpeas during cooking
Instructions
Step 1. Sort through 454g (1 lb) dried organic chickpeas, removing any stones, broken beans, or debris. Rinse thoroughly in a fine-mesh strainer under cold running water until water runs clear.
Step 2. Place sorted chickpeas in a large bowl and cover with 6-8 cups filtered water (water should be 2-3 inches above beans). Soak for 8-12 hours or overnight at room temperature. The chickpeas will double in size, so use a bowl large enough to accommodate expansion.
Step 3. After soaking, drain and rinse the chickpeas again. They should feel slightly soft to the touch and have visibly expanded. Discard any beans that haven't plumped up or look shriveled.
Step 4. In a large heavy-bottomed pot or Dutch oven, combine the soaked chickpeas with 4-6 cups fresh filtered water. The water should cover the chickpeas by about 2 inches. Add 1-2 teaspoons sea salt if desired (salt helps soften the skins but isn't necessary).
Step 5. Bring to a boil over high heat, then reduce heat to medium-low and maintain a gentle simmer. Partially cover the pot to prevent excessive evaporation while allowing steam to escape. Simmer for 45-90 minutes, checking every 20 minutes and adding hot water as needed to keep chickpeas covered.
Step 6. Test for doneness by pressing a chickpea between your thumb and forefinger - it should be tender but not mushy, with no chalky center. Cooking time varies based on age of beans and desired tenderness. For salads, cook until just tender; for hummus, cook until very soft.
Step 7. Once cooked to desired tenderness, drain the chickpeas, reserving the cooking liquid (aquafaba) if desired for other recipes. Let cool to room temperature before refrigerating. Use immediately or store properly as outlined below.
Storage
Store cooked chickpeas in refrigerator for up to 5 days in their cooking liquid, or drained for up to 4 days. Freeze in portions for up to 6 months. Aquafaba (cooking liquid) can be stored separately for 3-4 days refrigerated or frozen in ice cube trays.
Cost Comparison
Cost per serving (homemade)$0.07
Cost per serving (store-bought)$0.25
Savings72%
Massive savings from buying dried beans in bulk. Initial investment in salt pays for itself quickly. Homemade chickpeas have superior texture and no preservatives.