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How to Cook Chickpeas

Chickpeas must be soaked before cooking to rehydrate them. Between soaking and cooking they triple in size, so when soaking them, make sure there are several inches of water above them to allow for this expansion. Before cooking the chickpeas, drain the water and rinse the beans.

Soaking

Long Soak: Put chickpeas in a bowl and cover them very well with water, about 1 cup chickpeas to 4 cups water. Soak for 8-10 hours/overnight. Drain before cooking.

Quick Soak: Put chickpeas in a saucepan and cover them very well with water, about 1 cup chickpeas to 3 cups water. Bring them to the boil quickly, reduce heat and simmer for 5 minutes. Remove from the heat, cover and let stand for 1-2 hours. Drain before cooking.

Cooking

In a saucepan cover the soaked chickpeas with plenty of cold water, bring to the boil and simmer until tender, approx. 20 to 25 minutes for firmer chickpeas, 40 to 50 minutes for softer chickpeas. Do not add salt until they’re cooked, as it toughens them.

Chickpea Recipes

Vegetarian Chilli with Walnuts

Vegetarian Chilli with Walnuts Serves 6-8 Ingredients 4 garlic cloves, finely chopped 1 large red chilli, de-seeded and finely chopped 1 onion, finely diced 2 carrots, peeled and diced 2 stems celery, diced 1 teaspoon fennel seeds 2 teaspoons ground…

Israeli Couscous & Chickpea Salad

Israeli Couscous & Chickpea Salad Prep time: 10 minutes Cook time: 30 minutes Serves 4   Ingredients Salad 1 cup Alison’s Pantry Israeli Couscous 2 cups water 1 x 400 gram can chickpeas, drained and rinsed 3 teaspoons olive oil Pinch salt…

Hummus

Hummus This dip is so good, you may want to freeze batches of cooked chickpeas (and some cooking liquid) so you can make it anytime, at very short notice. 1 cup Alison’s Pantry Chickpeas 5 cups hot water fresh herbs…


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