Cooked Chickpeas

Cooked Chickpeas

Tender, creamy chickpeas simmered from dried beans for soups, salads, and hummus.

Total 9 hr 50 min Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Dried chickpeas are soaked overnight to soften, then simmered slowly until creamy and tender throughout. This basic preparation yields chickpeas with better texture and flavor than canned, ready to use in curries, salads, dips, or roasted snacks.

Ingredients

  • 1 pound dried chickpeas
  • 8 cups water, for soaking
  • 8 cups water, for cooking
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bay leaf

Method

  1. Pick over the dried chickpeas and remove any debris or shriveled beans, then rinse well in a colander under cold water.

  2. Place chickpeas in a large bowl and cover with 8 cups water. Stir in the baking soda. Let soak at room temperature for at least 8 hours or overnight.

  3. Drain and rinse the soaked chickpeas thoroughly, discarding the soaking water.

  4. Transfer chickpeas to a 6-quart saucepan and add 8 cups fresh water and the bay leaf. Bring to a boil over high heat.

  5. Reduce heat to low, skim off any foam, and simmer uncovered, stirring occasionally, until the chickpeas are tender and creamy.

  6. Stir in the salt during the last 10 minutes of cooking.

  7. Drain the chickpeas, reserving the cooking liquid if desired for soups or hummus. Discard the bay leaf. Use immediately or cool and refrigerate.

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    Cooked Chickpeas

    Dried chickpeas are soaked overnight to soften, then simmered slowly until creamy and tender throughout. This basic preparation yields chickpeas with better texture and flavor than canned, ready to use in curries, salads, dips, or roasted snacks.

    9 hr 50 min 6 servings 210 cal

    Ingredients

    • 1 pound dried chickpeas
    • 8 cups water, for soaking
    • 8 cups water, for cooking
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 bay leaf

    Method

    1. 1

      Pick over the dried chickpeas and remove any debris or shriveled beans, then rinse well in a colander under cold water.

    2. 2

      Place chickpeas in a large bowl and cover with 8 cups water. Stir in the baking soda. Let soak at room temperature for at least 8 hours or overnight.

    3. 3

      Drain and rinse the soaked chickpeas thoroughly, discarding the soaking water.

    4. 4

      Transfer chickpeas to a 6-quart saucepan and add 8 cups fresh water and the bay leaf. Bring to a boil over high heat.

    5. 5

      Reduce heat to low, skim off any foam, and simmer uncovered, stirring occasionally, until the chickpeas are tender and creamy.

    6. 6

      Stir in the salt during the last 10 minutes of cooking.

    7. 7

      Drain the chickpeas, reserving the cooking liquid if desired for soups or hummus. Discard the bay leaf. Use immediately or cool and refrigerate.