Description
This recipe provides a simple method for cooking dried chickpeas (garbanzo beans) from scratch. With just a few basic ingredients and a couple of hours of simmering, you can enjoy tender, perfectly cooked chickpeas ideal for use in salads, soups, stews, and more.
Ingredients
Scale
Ingredients
- 1 lb. dried chickpeas (sorted, rinsed, and drained)
- 6-8 cups water
- 1 tsp. salt (optional)
Instructions
- Sort and Rinse: Begin by thoroughly sorting through the dried chickpeas to remove any small stones, dirt, or damaged beans. Then rinse them under cold running water to clean away any dust or debris.
- Soak the Chickpeas: Place the sorted chickpeas in a large bowl and cover them with about 6 to 8 cups of water. Allow them to soak for at least 8 hours or overnight to soften and reduce cooking time.
- Drain and Rinse: After soaking, drain the chickpeas and rinse them well under fresh water to remove any residual soaking liquid.
- Cook the Chickpeas: Transfer the soaked chickpeas to a large pot and cover with fresh water, ensuring there is about two inches of water above the beans. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface. Cook uncovered for 1.5 to 2 hours or until the beans are tender. About 10 minutes before the end of cooking, add 1 teaspoon of salt if desired. Drain and use as needed.
Notes
- Soaking chickpeas overnight helps to reduce cooking time and improve digestibility.
- If short on time, quick-soak by boiling chickpeas for 2 minutes, then removing from heat and soaking for 1 hour before cooking.
- Adding salt early can toughen beans; add salt towards the end of cooking for best texture.
- Cooked chickpeas can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
