How To Cook Chickpeas
March 25, 2014 |
As I am a big fan of the dry goods section in the food market, chickpeas are something I regularly have on hand, usually to make my Homemade Roasted Red Pepper Hummus. I greatly enjoy the flavor of home-cooked chickpeas over the canned; they yield a fresher taste and a more sturdy consistency. But they do require a bit of time and attention before they are ready to be used.
The Soaking Process
- Begin by picking over the chickpeas to make sure there is no debris.
- Rinse the chickpeas in a colander.
- Place the chickpeas in a large bowl and fill the bowl with water (which should come up a few inches higher than the chickpeas — they will soak up A LOT!)
- Let soak overnight, or for about 8 hours.
The Cooking Process
- Drain the chickpeas, rinse, and drain again.
- Place the chickpeas in a large pot (like a Dutch Oven), and fill the pot with cold water a few inches over the tops of the chickpeas.
- Toss in a decent pinch of salt.
- Set the pot on a stove and bring the water to a boil. As you bring it to a boil, you will notice foam starting to form and collect on the surface; skim off the foam and discard.
- When the water comes to a boil, lower the temperature to medium-low and simmer the chickpeas for 1 1/2 to 2 hours, or until they have reached your desired consistency.
- Drain and rinse the chickpeas in cold water for 1 minute (to stop the cooking process), and either enjoy them right away, or pack them away for later use!
- 1 cup of dried chickpeas should yield about 4 cups of cooked.
- The chickpeas can be stored in the fridge for a week or so, and can be frozen for up to a month or so.
- Surprisingly, the chickpeas are still amazing after they have been frozen and thawed out!