When I saw Ms. Ali’s “slow cooker chickpeas”, I knew I had to try it! ↓
https://www.instagram.com/p/CY9AHQZI2PD/
It looked so simple yet delicious.
I seriously contemplated purchasing a slow cooker just to make this.
But I decided to ask her if she could tell me how to make it on the stovetop instead, and she kindly (and quickly) responded with a link to the blog post that is exactly what I was looking for! ↓
https://alexandracooks.com/2017/10/04/cook-chickpeas-beans-scratch-brining-method/
I followed the recipe, and it turned out great!
I accidentally soaked my beans for much longer than directed (I planned the day poorly…), but probably because of that I didn’t have to cook the beans as long as suggested.
I like my garbanzo beans rather firm, and it was nice that I could control the firmness when I cooked them myself (instead of buying cans).
I also cooked polenta as Ms. Ali suggested pouring the beans (with the broth) over polenta.
I placed blistered zucchini and sauteed garlic, onion, and kale on polenta and then poured the garbanzo beans and the broth over everything.
It already looked great.
But then I also decided to add some of my tomato jam (previous post).
Creamy polenta, a bit spicy flavorful broth, perfectly cooked garbanzo beans, simply cooked veggies, and spiced sweet tomato jam.
It was just what I needed on a cold winter evening.
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