Turmeric Soaked Chickpeas
Turmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.
Remember the turmeric-soaked turmeric noodles I used recently in this pad thai recipe? Well, these turmeric-soaked chickpeas build on that idea. I wanted to figure out a way to work turmeric into the chickpeas, and it was actually pretty straight-forward, thankfully. You can make them on the stovetop. You can make them in an Instant Pot - I tested both approaches. Pick whichever method you prefer!
I've been using these chickpeas in all sorts of preparations, and I thought I needed to isolate the recipe on its own, so I can point to the technique when I post a recipe that uses them. You can use them in a lot of recipes that call for chickpeas.
I've used these in hummus, in my favorite chana masala, and in meals like the one you see below - Turmeric Chickpeas with Garlic Tahini. All in all these chickpeas are a great way to easily integrate a bit more turmeric into your everyday eats. Make this chickpea salad sandwich using your turmeric chickpeas, so fun!
Other favorite turmeric-rich recipes to try! This Dynamite Cold Tonic, this Instant Pot Congee with Brown Rice and Turmeric, my favorite Pad Thai, Turmeric Popcorn, Turmeric Cashews (so good!), and these Pickled Turmeric Eggs. There's also a whole directory of recipes using turmeric.
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Turmeric Soaked Chickpeas
- 1 pound dried chickpeas
- 1 tablespoon dried turmeric powder
- 6 cups water
- salt to taste
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Rinse the dried chickpeas well. Combine in a large bowl along with the turmeric powder, and water. Soak six hours or overnight. Transfer everything, including the soaking water, to a thick-bottomed pot. Add extra water if needed, to cover the chickpeas by an inch. Bring to a boil, and then dial back the heat to simmer until the chickpeas are cooked through - 40-60 minutes. If there's extra liquid, go ahead and drain it. Season with salt to taste.
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Rinse the dried chickpeas well. Combine the chickpeas in the Instant Pot along with the turmeric, 1 teaspoon of salt, and add water to cover by an inch. Cook on high pressure for 50 minutes, and then allow the recipe to naturally release. The chickpeas should be tender and soft. If not, cook at high pressure for another 5 minutes, then manually release the pressure. Drain the chickpeas if there is extra liquid.
Serves 8.
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Comments
I made a small batch of these to try and stuck 'em in the freezer. The farmer's markets are overflowing in the northeast with eggplant and tomatoes. Today I used them in Amy Chaplin's Miso-roasted Eggplant and Tomato from Whole Food Kitchen Everyday. OMG SO GOOD!
Love this idea Shayna!
I love this idea! They would brighten up any dish.! I was so happy to see fresh turmeric wasn't used (I'd love it but can't find any in Madrid) so I can go ahead and make this!
I made these today and they're beautiful! My plan was to use half for a modified chana masala and the other half in a soup. The 50 mn pressure and natural release was spot on for my batch.
Be sure to add some ground black pepper in the pot as well- adds with absorption of the healing properties of turmeric. I intended on making these into falafel but they did not last that long!!!! Always great recipes and ideas!
Hi, Now could you drain well and freeze to use later? How long would they last in the freezer?
Certainly - I'd try to use them within a month if you freeze them...
YES! Great reminder for me to get back to turmeric. For a while back there I was madly grating fresh turmeric (love the earthy smell) despite stained fingers and nails...but then life intervened. So I will re-energise my turmeric passion by starting right here with this good idea, thanks!
Heidi: Do you think fresh turmeric would work here?
HS: My sense is that powdered will be best here, but you could certainly give it a try!
It's my experience that even with a pressure cooker, it's a good idea to presoak dried beans, and especially chickpeas - the cooking times vary so widely, depending on moisture level. (Germany's leading "bean company" refuses to give out pressure-cooking times for that reason.) I remember the first time I tried to cook chickpeas, and how frustrating it was to have to keep having to add extra time, with all the depressurizing and bringing back up to pressure. At least presoaking gives you a somewhat more level playing field.
Have you tried using fresh turmeric in this preparation? I bought some for a recipe and was looking for ideas to use the rest.
I'm curious. What would be the benefit of soaking turmeric into chickpeas for hummus as opposed to adding turmeric when processing the chickpeas?
HS: Hi Sarah - I like the chickpeas to have that vibrant yellow color...but if you know you're going to use them for hummus, you could certainly add when blending. :)
Yes, yes, yes! Went straight to the kitchen at 3 A.M. to prep. Can't wait to boil them tomorrow (as soon as I restock the gas tank.)