A peek into the Kitchen pantry …..


Suggested materials

Dry chickpeas, chickpeas soaked in water preferably overnight, trays, pitcher,spoon, measuring cups, bowls, vegetables, olive oil, salt , pepper , glass jar, water

Practical life

Use dry chickpeas for pouring, spooning and Finger grasping.

Encourage children to peel and cut vegetables for chickpea salad.

Involve children to mash chickpeas to make hummus.



(alternate names for chickpeas, dry, soak, canned, flour etc)

spelling of ‘ch’ digraphs

Names of parts of chickpea seed

Names of different dishes made with chickpeas.


Sprouting of chickpea

Taking seed coat out

Observing that soaked chickpea absorbs water and swells up

chickpea flour is a thickening agent.


Use measuring cups to measure the chickpeas.


Study texture of dried and soaked chickpeas


Chick pea is used extensively in Indian and Mediterranean cooking. Identify these places on the world map.

Try different food items made with chick peas from different parts of the world.

Check montessorireflections_geetha for pictures and videos for the activities listed.

You can also modify the activity using other kinds of beans.

Isn’t it amazing how something from our kitchen pantry can help teach so many different things and in different components of the Montessori curriculum to a young child.

Published by

Geetha Nagarajan

My name is Geetha. I was introduced to Montessori as a parent and then choose it to be my career. I have over 13 years of experience in a Montessori primary classroom. I have a Masters Degree in Plant Sciences from India and a Masters in Educational Leadership from UNT (Denton, TX) and my Montessori Early childhood certification from American Montessori Society (AMS).

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