How to cook dried chickpeas? It’s very simple, just a few tricks to have soft chickpeas always ready to be used in a thousand different recipes. Unlike cooking dried lentils, which are put directly in the pot, chickpeas need to be soaked.
In our family, we consume a lot of chickpeas, they are a product we like and are suitable for many preparations: hummus, salads, patties, soups… If in summer I prefer chickpeas in cans because with the heat I don’t feel like cooking, in this period I prefer to cook dried ones, which are much tastier.
In my meal prep, legumes are never missing, and these are my favorites: I usually cook a kilo and, once ready, I divide them into portions and freeze them to have them always available. When needed, just defrost a bag and they are ready to be enjoyed.
I only boil chickpeas in water, without adding any flavors because, making so many, I will use them in different ways, so I prefer to keep them neutral and add herbs at the time of consumption.
A very important thing is not to add salt to the cooking water, otherwise, the chickpeas will become irreparably hard!
With 500 grams of dried chickpeas, I obtained 1.2 kilograms of cooked chickpeas, which I divided into 4 portions of 300 g each.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Affordable
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 500 g dried chickpeas
- water
Steps: How to Cook Dried Chickpeas
First, put the chickpeas in a large bowl, rinse them, and cover them with more water. After a couple of hours, drain the water and cover them again with clean water. Then they need to soak for at least 12 hours.
At this point, put the chickpeas in a pot full of water, remember without salt, and turn on the heat.
As soon as it starts to boil, skim the foam that forms with a ladle and lower the heat. Let the chickpeas cook with the lid on and over very low heat for 1 hour, then taste to check for doneness. If they are cooked, turn off the heat and leave them in the water for another 15 minutes.
Now drain the chickpeas and let them cool completely. If you like, at this point you can add some salt, give them a good stir, and divide them into airtight containers or bags, then store them in the fridge or freezer.
