How to Cook Dried Chickpeas (Ultimate Guide)

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We’re Adam and Joanne from
welcome to our kitchen. Today we’re showing you three simple methods
for cooking dried chickpeas — perfect for salads, hummus, stews and more. Two will be on the stove and the third method
calls on a slow cooker. For both stovetop methods you need to soak
the dried beans first. As they soak the beans plump up to almost
three times their size. For an overnight soak, toss the dried chickpeas
into a big bowl and cover with water. Wait 8 hours or overnight and they are ready
to cook. See how big they get? Just rinse them and move onto cooking. Or if you are in a time crunch, use the quick
soak method. It takes about an hour. Toss dried beans into a large pot, cover with
water then boil for 5 minutes. After 5 minutes, take the pot off the heat
and cover. Let the beans soak for one hour. Now simply rinse and move onto cooking. With either soaking method, cooking them will
be the same. Add the soaked beans to a pot, cover with
several inches of water, add flavorings — like a bay leaf and garlic. Bring to a simmer and cook 1 1/2 to 2 hours. The third method uses the slow cooker! This one is extra easy. Completely hands-off. There’s no soaking required. Add the chickpeas to the slow cooker and cover
with water. Throw in any flavorings you want cover with
the lid and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Now you have cooked chickpeas you can use
them to make hummus, salads, stews and more. If you have extra you can store them in the
refrigerator for 3 to 4 days or freeze them! Just place them in a single layer on a baking sheet
and pat dry. Slide the baking sheet into the freezer and
wait until the beans are mostly frozen. This way they don’t stick to each other. Throw the beans into a freezer bag and store
up to 3 months. Thanks for watching. If you loved this video, we have lots more. Make sure you Subscribe to our YouTube Channel
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