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How to Soak and Cook Dried Chickpeas


Bowl of chickpeas soaking in water
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Chickpeas are practically a staple in Middle Eastern cooking. They are the basis for foods like hummus, and falafel. While it is quick and easy to use canned chickpeas, I like to use dried chickpeas when I have the time. It is much more economical, and extra beans can be frozen to be used at a later time. As much hummus and falafel as we eat at my house, I need to make sure I always have chickpeas on hand.

Before cooking dried chickpeas, the first thing you will have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help aid with the soaking process, but I find soaking in plain water for 12 hours works fine.

Once chickpeas have soaked, drain and transfer to a large cooking pot. Cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Drain and allow to cool for 15 minutes.

Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a month.

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