Description
Here’s how to cook chickpeas! It’s so easy to cook garbanzo beans from dried: they’re cheaper and taste much better than canned.
Ingredients
Scale
- 1 pound dry chickpeas
- Kosher salt
- Optional add ins: 1 white onion, peeled and quartered, 4 garlic cloves, peeled and smashed, 1 strip kombu seaweed (adds big savory flavor), other herbs as desired
Instructions
- Soak the chickpeas overnight*: Place the chickpeas in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature.
- Cook the chickpeas: When ready to cook, drain the chickpeas from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add 1 teaspoon kosher salt and bring to a boil, then reduce to simmer. If using, add onion, garlic, or herbs for additional flavor.
- Simmer uncovered for 25 to 45 minutes (if they’re soaked) or up to 1 1/2 hours unsoaked, until the chickpeas are tender. You’ll want them more tender if you’re making hummus, more chewy if you’re using them for salads. Taste test as you cook; the exact timing will depend on the age and brand of chickpeas. Add a bit of water if necessary to keep the chickpeas covered with water while cooking. Drain the water.
- Storage: Store refrigerated for 3 to 5 days, or frozen for up to 8 months. To freeze the chickpeas, place the drained chickpeas into a sealable storage container: we like to use mason jars. It’s helpful to freeze them in 1 1/2 cup increments, which equals 1 15-ounce can of chickpeas.
- Category: Essentials
- Method: Stovetop
- Cuisine: Beans
- Diet: Vegan
