How to Cook Chickpeas
Ingredients
The chickpeas
The water
-
3
inches
water (for soaking)
-
3 to 4
inches
water (for cooking soaked chickpeas)
-
3
inches
water (for cooking un-soaked chickpeas)
Instructions
- Soak the dry chickpeas in a large bowl covered with 3 inches of water in the fridge overnight or for up to 24 hours.
- For quick-soaking, boil the chickpeas in a saucepan covered with 3 inches of water for 5 minutes, then remove from heat and let cool for 1 hour.
- Drain and rinse the soaked chickpeas, then place them in a large saucepan with 3 to 4 inches of water, bring to a boil, and simmer uncovered for 45 to 60 minutes until tender.
- Check the water level periodically and add more if needed to keep the chickpeas covered.
- To cook un-soaked chickpeas, rinse them, cover with 3 inches of water, bring to a boil, and simmer uncovered for 90 minutes to 2 hours, checking periodically to ensure they remain covered with water.
- Drain the cooked chickpeas and reserve the cooking water for aquafaba if desired.
Nutrition Facts (estimated)
Servings
6
Calories
121
Total fat
2g
Total carbohydrates
20g
Total protein
6g
Sodium
8mg
Cholesterol
0mg
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