One Can of Chickpeas is WAY Better Than the Rest — Here’s Why

I never really paid attention to what each can of chickpeas tasted like when making my one can of chickpea videos.. but now I will. I decided to RANK Every can of chickpeas... I could find.
I picked up almost a dozen different brands of chickpeas but not only that I dive into the glysophate issue, make some hummus and get Monicas opinion.. Lets go, this one is exciting!

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#saucestache

[emmanorrbyandersson]

I am a Swede that has never been to the US but I am now deeply invested in this taste test of brands I will never buy haha

[xtremegopher]

I think the biggest takeaway here is just that salt is good

[jimbrown]

Wait until you go to a specialty food market, like an Indian/Asian market and find dried split Chana Dal. Which is chickpeas split in half with the skins removed. Don't let people know this is how the experts make the creamiest, most delicious hummus. Shhhh!

[marystestkitchen]

This is the quality programming that I'm here for

[steamacolyte]

I believe the stronger argument should be not for the glyphosate in the food you consume, but for the environmental ramifications of its broad spread application in the farming industry. That being said, I absolutely love your content! Keep up the great work!

[sandihj]

In many years of cooking with all kinds of beans, I’ve found all varieties of Bush’s beans consistently excellent, and will choose them when shopping if possible.

I'm sold. I usually just buy the Stop and Shop brand because it's cheap. I know Bush makes amazing baked beans, so I shouldn't be too surprised. Bush's it is. Thanks Guys.

[Dasha-cs]

As a vegan, chickpeas are my most consumed food. And Goya chickpeas are the bomb and I have 2 8-can packs shipped to me weekly. I put some tamari, curry powder and garlic powder on them, heat them up and some olive oil on top and that's a meal. It's filling and protein rich and healthy and best of all, cheap.

[davidjon]

My love for Bush’s chickpeas feels validated

[stephaniesosna]

I buy dry chickpeas, soak overnight then cook in my instant pot. More cost effective and I know exactly what is in them. Especially the sodium levels 😊

[supplychainanalytics]

From Trinidad and Tobago where chickpeas is used in "Doubles" (street food) you may have heard. We almost never use the canned version always dried and soaked overnight with Sod Bicarb. There are different size grains, the larger grained is more expensive and better tasting (sweeter better texture).

[libertyindc]

Who would think a video on chick peas would be interesting? But I watched it to the end and give it a 👍!
Very interesting and informative! Thanks

[dianebohman]

Thanks for the info on glyphosates in the canned beans. I always buy organic to avoid it, but glad to know that even the non-organics are decent.

[fabmissb]

I’ve been in the middle of a depressive downswing, and this was just so nice. Thank you so much for giving us your time :)

[Chi_Town]

I love chickpeas/Gorbanzo beans. Never bought cans. I soak overnight then next morning 5 minutes on pressure cooker with little baking soda with salt. Last for 3-4 days . I buy from Costco 25 lbs for 20 bucks. Great product no dirt or no craps.

[Heightsomethinghuman]

Haven’t even seen the video yet but can already tell you Bushes & Goya are the best…..but best of all is making them from dried Goya chick peas. Sort & rinse, soak in a brine of 1 1/2 tablespoons of fine salt for 12 to 24 hrs, rinse well, put them in a slow cooker w enough water to cover by 1 to 1 1/2 inches, cook on the heat level of your slow cooker just below a boil, for my Crock Pot brand it’s the high setting overnight (they take a long time to cook, longer than you would expect) taste a few beans for doneness, cook a few more hours if not creamy inside. When done, add salt to taste and let set 30minutes for the salt to absorb. Enjoy the wonderful aroma of homemade chickpeas as you eat them over brown rice and cooked greens! * before you get scared about the brine soak making them too salty, they wont be, all the brine does is soften the skin and make the beans stay whole while gently cooking, the slow cooker is the gentle low maintainence cook they need. Rapid boiling will make then shed their skins and break up.

[Tiffany-ti]

As a child I was never exposed to chickpeas until one day as a teenager I saw them on a salad bar somewhere and I instantly fell in love. I only eat Hanover though and will eat 3 to 4 cans a week. I agree with you that hard is bad. I like mine to be super soft and (personally) think Hanover is softest.

[yardenlazar]

I recommend buying and cooking dried chickpeas. You can add a little baking soda to improve the texture. It turns out perfect, cheap, healthy, and better for the environment than canned ones. I cook and then freeze in convenient portions. When I want, I defrost and do everything with it.

[lisaswrld]

The review I didn't know I needed! There is definitely a difference, so I appreciate this.

[jageo]

Try using *chana dal* dried split chickpeas, which are an Indian tradition. _No salt no skins_