Soak and cook dried chickpeas on the stove. Instructions for long soak and quick soak method with hints for how to get the right texture for salads or hummus.
Prep Time12 hourshrs
Cook Time1 hourhr30 minutesmins
Ingredients
1cupdried chickpeas
3cupswater for soaking
8-10cupswater for cooking
Instructions
Rinse and sort through chickpeas removing any discolored peas or any debris.
Long Soak
In large bowl, combine 1 cup chickpeas and 3 cups cold water.
Let rest on counter for 8 hours or overnight.
Quick Soak
In large pot, combine 1 cup chickpeas and 3 cups cold water.
Bring to boil and boil for 2 minutes.
Turn off heat, cover pot and let rest for 1 hour.
Drain chickpeas and rinse well.
Cook chickpeas
Measure soaked chickpeas and add to large pot. You should have about 3 cups soaked chickpeas.
For each cup of chickpeas add 3 cups cold water to pot.
Cover with lid and bring to boil.
Reduce heat and simmer chickpeas for 1 to 1 1/2 hours with lid slightly askew.
After 1 hour, remove a chickpea from the water. Cool slightly and taste for texture. Continue to cook and taste until desired texture.
For chickpeas for soups or salads cook until tender but still slightly firm.
For soft chickpeas for hummus or creamy curries, continue to cook until very tender.
If needed, add more water to pot for longer cooking time.
When done, drain chickpeas, rinse and use in your favorite recipe.
Keep in fridge for 3-4 days or in freezer for 6 months.
Notes
For more helpful chickpea tips and measurements read article accompanying this recipe at www.gettystewart.com