How to Cook Dried Chickpeas

Cooking dried chickpeas is easy and allows you to control their texture and flavor. Here’s a step-by-step guide on how to cook dried chickpeas:

Ingredients:

– Dried chickpeas

– Water

– Salt (optional)

– Baking soda (optional, for softer chickpeas)

Instructions:

1. Sort and Rinse:

Start by sorting through the dried chickpeas to remove any debris or damaged beans. Then, rinse them thoroughly under cold running water in a colander or sieve.

2. Soak the Chickpeas:

Soaking is an important step that helps reduce cooking time and makes the chickpeas easier to digest. There are two methods for soaking:

a. Overnight Soak: Place the sorted and rinsed chickpeas in a large bowl and cover them with enough water to submerge them completely. Let them soak for at least 8 hours or overnight.

b. Quick Soak: If you don’t have time for an overnight soak, you can do a quick soak. Place the chickpeas in a large pot, cover them with water, and bring the water to a boil. Let them boil for 2-3 minutes, then remove the pot from heat, cover it, and let the chickpeas sit in the hot water for 1-2 hours.

3. Drain and Rinse Again:

After soaking, drain the chickpeas and rinse them again under cold water.

4. Cooking the Chickpeas:

a. Stovetop Method: Place the drained and rinsed chickpeas in a large pot and cover them with fresh water. You can add a pinch of salt to the water at this point if you’d like. Bring the water to a boil, then reduce the heat to a simmer. Cook the chickpeas for 1-1.5 hours, or until they are tender. You can test their doneness by mashing one between your fingers; it should be soft. Keep an eye on the water level during cooking and add more if needed.

b. Pressure Cooker Method: Place the soaked and rinsed chickpeas in a pressure cooker, cover them with water, and add a pinch of salt if desired. Secure the lid and cook on high pressure for about 15-20 minutes. The cooking time may vary depending on your pressure cooker, so follow the manufacturer’s instructions. Once done, release the pressure naturally.

c. Slow Cooker Method: Add the soaked and rinsed chickpeas to your slow cooker, cover them with water, and add salt if desired. Cook on low for 6-8 hours or until the chickpeas are tender.

5. Optional:

Add Baking Soda (for Softer Chickpeas): If you want extra soft chickpeas, you can add a pinch of baking soda to the cooking water. Be cautious, as too much can affect the taste. Start with 1/4 teaspoon of baking soda for 1 cup of dried chickpeas. Stir it in while cooking.

6. Drain and Use:

Once the chickpeas are tender, drain them in a colander and let them cool. You can now use them in various recipes, such as salads, hummus, stews, or curries.

Cooked chickpeas can be stored in the refrigerator for up to 3-4 days or frozen for longer-term storage. Enjoy your homemade chickpeas in your favorite dishes!