5 Ways to Cook Chickpeas (Kacang Kuda)
Chickpeas are one of the best-value foods in the pantry — cheap, filling and full of plant protein and fibre. A 1kg bag goes a long way. Here is how to prep them and five ways to use them.
How to prep dried chickpeas
Soak Raw Chickpeas (Kacang Kuda) overnight in plenty of water, drain, then boil for 45–60 minutes (or pressure-cook 15–20) until tender. Make a big batch and freeze — they keep for months.
Five ways to use them
- Chickpea curry: simmer with onion, tomato and curry spices for a hearty vegetarian meal.
- Hummus: blend with tahini, garlic, lemon and olive oil for a creamy dip.
- Crunchy snack: toss cooked chickpeas in oil and spices, roast until crisp.
- Salad topper: add to any salad for protein that keeps you full.
- Soup: drop into soups and stews to make them more filling.
Why keep a bag around
It is one of the cheapest sources of plant protein, it is shelf-stable for ages, and it stretches a meal. Great for meatless days.
Is it halal? Where to buy
Yes — naturally halal. Order Raw Chickpeas (Kacang Kuda) from OmniCart, delivered nationwide in 2–3 days.
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