Chickpeas
How to cook dried chickpeas. Cooking chickpeas at home allows you to control the texture and taste. You can freeze cooked chickpeas.
Servings: 4
Equipment
- 1 Small pot with cover
- 1 Medium bowl with cover
- 1 Strainer
Ingredients
- 1/2 cup Dried chickpeas
- 1 ea Bay leaf
- 1 clove Garlic, crushed
- 4 cups Water
Instructions
- Rise the dried chickpeas, picking out anything that does not look like a chickpea, e.g., stones.1/2 cup Dried chickpeas
- Add chickpeas to the bowl and cover with a couple of inches of water and cover the bowl. Set aside for at least 8 hours. As the chickpeas rehydrate, they will triple in size, so make sure there is enough water.
- Drain the chickpeas and add to the pot. Add the water, bay leaf, and garlic. Heat on high and bring to a boil. Reduce the heat and simmer for 1.5-2 hours with the pot cover slightly ajar. Chickpeas simmered with the lid on but slightly ajar will be creamier and softer for hummus. Chickpeas simmered without the top will be firmer for salads or stews.1 ea Bay leaf, 4 cups Water, 1 clove Garlic, crushed
Notes
One cup of dried chickpeas will make about 3 cups of cooked chickpeas.
For hummus, use 1/2 cup of dried chickpeas to yield 1-1/2 cups of cooked chickpeas.
Aquafaba is the liquid from cooking the chickpeas. You can use this in hummus instead of water.
This recipe uses the long soak, simmer method. Other recipes are the short soak simmer method, the slow cook method, and the pressure cooker method.