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Preparing dried chick peas - a cheap source of protein
Fill bowl 1/3 full with chick peas. Place bowl on counter, write sign, saying, "Do not disturb". Fill bowl with water, cover bowl with plate overnight. The next day, rinse bowl containing chick peas out a few times, using a slow but steady stream of water, while chick peas are still in bowl. Take out a few handfuls of chick peas, and place them on a plate, or in another bowl, or in a blender to make hummus. Place the rest in the refrigerator, in the bowl, and add water to the bowl to the top of the bowl, or 1/4" from the top. Then, close the refrigerator door, and make certain that the door is shut, while avoiding closing the door on pan handles, or that bottle that is awkwardly placed in the refrigerator.
The chick peas on the plate may safely be eaten just as they are, as long as the tap water is of relatively good quality. If you would be afraid to drink 1/2 cup of tap water from your tap, then be certain to marinade (ie. cooking wine, vinegar, lemon juice) the chick peas on the plate, then cook them for at least five minutes prior to eating. You could also place a small pile (about a teaspoon) of paprika on the plate, and roll the chickpeas around in the paprika, just to see how it tastes. Or, you could place a bunch of chick peas on a toothpick. They make great snacks with beer, and cancel out the aftertaste of even the generic kinds of beer.
Maybe you are reading all about the health benefits of soy beans. Dried chick peas are available in most supermarkets, they cost less than soy beans, and are easy to prepare.
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