Chickpeas

Chickpea (also known as garbanzo beans) production occurs predominantly in Zones 1 and 2 in Southern Alberta, where the growing season is longest.

Which chickpeas are grown in Alberta?

Kabuli Chickpeas

Cooking Instructions

Remove any shrivelled or broken chickpeas.
Rinse chickpeas under cold running water.
Soak your chickpeas.
- To soak overnight, use 3 cups (750 mL) of cold water for every 1 cup (250 mL) of chickpeas and let stand for 8–24 hours before draining.
- For a quick soak, use 3 cups (750 mL) of cold water for every 1 cup (250 mL) of chickpeas. Boil for 3 minutes and remove from heat. Cover and let stand for one hour, then drain soaking water and rinse chickpeas with cool water.
Combine soaked chickpeas and fresh water.
Bring to a boil. Simmer for 90 minutes to 2 hours, or until chickpeas reach desired tenderness.
When ready, drain any excess liquid and gently rinse.

Cooking Tips

For every 1 cup (250 mL) of dry chickpeas, use 3 cups (750 mL) of water.
1 cup (250 mL) dry chickpeas = 2 1/2 cups (625 mL) cooked chickpeas.
Once cooked, chickpeas can be refrigerated in their liquid for up to a week. Just drain and add to salad, soups or sides for a quick protein punch.

Visit our recipes page for delicious recipes featuring chickpeas. Click the search filter for chickpeas and enjoy exploring

"*" indicates required fields