How To Cook Dried Chickpeas
The first step of cooked dried chickpeas starts the day before you plan to actually cook. You will need to soak your chickpeas in a bowl of room-temperature water overnight. I usually soak my chickpeas around 8:00pm – 9:00pm the night before. I would never recommend cooking unsoaked peas/beans.
Once you soak your chickpeas overnight, they will double in size.
How To Cook Dried Chickpeas
1 LB Dried Chickpeas (soaked chickpeas)
1 teaspoon Sea Salt
10 cups of Water
Instructions
- Drain and rinse your soaked chickpeas. Set aside.
- On medium heat in a medium-size pot, bring 10 cups of water to a rolling boil. Once water is boiling add in sea salt.
- Add in your soaked chickpeas.
- Boil on medium heat for 45-50 minutes.
- To test for doneness, smash a chickpea on your spoon if it smashes easily and if so then your chickpeas are cooked. Some of the skins of cooked chickpeas tend to fall off during the cooking process.
- Drain your cooked chickpeas and then use a needed. You may freeze any leftover cooked chickpeas for later use.
If you need ideas for turning your home-cooked chickpeas into delicious recipes, then please check out my e-book “From Chickpeas, With Love”. This e-book contains 10 plant-based recipes that use chickpeas as the main ingredient. You will find versatile, delicious, and creative recipes such as a rich and fulfilling Roasted Garlic Hummus Pasta, Stuffed Hummus Pitas with Veggies, Crispy Cumin Chickpeas – the perfect protein-packed snack, and my all-time favorite recipe from this e-book, the Grain Goddess Salad with a Creamy Roasted Garlic Hummus Dressing and Crispy Cumin Chickpeas. You can purchase the “e-book “From Chickpeas, With Love” here or by clicking the “BUY NOW” button below.
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