This is a basic recipe for cooking dried chickpeas. This is the beginning of the perfect base for salads, soups and hummus. Unlike canned chickpeas, you can use the low salt broth to add flavor soups and stews.
1. Rinse the chickpeas and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight or at least 8 hours.
2. Drain and rinse the chickpeas and put them into a pot with a heavy lid. Add just enough cold water to cover them. For extra flavor add in a whole shallot, a dried chipotle pepper, or any fresh herb, but do not add salt until they are almost cooked.
3. Bring the beans to a boil, then cover and simmer them gently, until tender but not mushy, about 1½ to 2 hours.
Ann’s Tips and Tricks
If you eat a lot of beans and whole grains, it is worth investing in a good pressure cooker. This will cut your cooking times for chickpeas by ⅔, to just 35 to 40 minutes.
Always buy dry beans from stores with heavy foot traffic. The older the bean, the longer they will take to cook. This recipe makes 3 cups, enough for 3 large servings.
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