Once you know how to cook dried chickpeas, you'll always have them on hand. Dried chickpeas are cheaper and tastier than canned versions, making them a great store cupboard staple
Rinse chickpeas under cold water and soak them in a large bowl for at least 6 hours or overnight. You can add a teaspoon of baking soda for softening if you like.
After soaking, drain and rinse the chickpeas thoroughly.
Transfer the soaked chickpeas to a large pot, cover with fresh water, and bring to a boil over high heat. Skim off any foam that forms on the surface.
Reduce the heat to low, add salt, cover, and simmer for 1 ½ to 2 hours until chickpeas are tender.
Test for doneness by biting into a chickpea; it should be soft and creamy throughout.
Once tender, drain the chickpeas and they're ready to use in your favorite recipes.
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Notes
Quick soak option: For best results, soak the chickpeas overnight. If short on time, boil dried chickpeas in a pot of water for 10 minutes, then let them soak in the hot water for 1 hour. Drain and rinse before cooking as usual.If using the cooking liquid for Aquafaba whipped cream, omit the salt entirely.Check out the blog post for tips on how to store, use, and answers to top FAQs about chickpeas!