A Savory Recipe: How to Cook Chickpeas

Chickpeas are ingredients that are adaptable for many dishes. Sometimes referred to as garbanzo beans, chickpeas gel with hummus, salads, stews and anything you could make of it. You can cook chickpeas from dried beans or canned chickpeas. Canned chickpeas are faster and more convenient to cook, but dried chickpeas are worth the shot: they are cheaper, full of flavors, then you get to control the texture and seasoning. Making your own chickpeas is more fun, something every cook should try out. Let’s show you how in simple steps:

If you’re using dried chickpeas, you’ll need to soak them before cooking. Start by rinsing the dried chickpeas under cold water to remove any dust or debris. Then place the rinsed chickpeas in a large bowl and cover them with several inches of water. They will expand, so make sure there’s plenty of water and let them soak for at least 8 hours or overnight.

You can use the quick soak method. Place the chickpeas in a pot, cover them with several inches of water, and bring to a boil. Boil for 1 minute, then remove from heat, cover, and let them soak for 1 hour. This method is actually faster.

Ingredients: 1 cup dried chickpeas (soaked), 6 cups water, 1 bay leaf, a few garlic cloves, a piece of onion, or other herbs for extra flavor (optional)

1. Drain and rinse the soaked chickpeas. 2. Place the chickpeas in a large pot and cover them with fresh water. Add any optional flavorings like a bay leaf, garlic cloves, or onion. 3. Bring the water to a boil, then reduce the heat and let the chickpeas simmer. Cook them for about 1 to 1.5 hours until they are tender. (The cooking time can vary based on the age and size of the chickpeas, so start checking them after an hour). 4. Once the chickpeas are tender, drain them and remove any added flavorings.

If you prefer to use canned chickpeas, open the can, pour the chickpeas into a colander, and rinse them under cold water to remove any excess salt or preservatives. If your recipe requires warm chickpeas, you can quickly heat them in a pan with a bit of oil, or simply add them directly to hot dishes.

Chickpeas are a versatile ingredient and can be used for many recipes. Here are a few ideas:

Hummus: Blend cooked chickpeas with tahini, lemon juice, garlic, and olive oil for a creamy dip. Salads: Toss them in salads for added protein and texture. Stews and Soups: Add them to soups, stews, and curries for a hearty ingredient. Snacks: Roast chickpeas with your favorite spices for a crunchy, healthy snack.