Description
Learn how to cook dried chickpeas (garbanzo beans) perfectly from scratch using a stovetop boiling method. This simple recipe guides you through sorting, rinsing, soaking, and slow cooking dried chickpeas until tender, making them perfect for salads, hummus, stews, or any dish that calls for cooked garbanzo beans.
Ingredients
Scale
Main Ingredients
- 1 lb. dried chickpeas (sorted, rinsed and drained)
- 6-8 cups water
- 1 tsp. salt (optional)
Instructions
- Sort and Rinse: Rinse the dried chickpeas thoroughly under cold water to remove any dirt and debris. Sort through the beans to pick out any stones or damaged beans, then drain.
- Soak (Optional but Recommended): Place the sorted chickpeas in a large bowl and cover with water, allowing at least 2 inches of water above the beans. Soak for 8 hours or overnight; this softens the beans and reduces cooking time.
- Drain and Rinse: After soaking, drain the water and rinse the chickpeas again under cold water.
- Cook Chickpeas: Transfer the soaked chickpeas to a large pot and cover with 6-8 cups of fresh water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for about 1.5 to 2 hours, or until the chickpeas are tender to your liking. Add salt during the last 10 minutes of cooking for seasoning, if desired. Drain and use as needed.
Notes
- Soaking chickpeas is optional but helps reduce cooking time and improve digestibility.
- If you are short on time, you can cook unsoaked chickpeas, but expect a longer cooking time of around 2 to 3 hours.
- Adding salt early in the cooking process can toughen the skin; it’s best to add it near the end.
- Cooked chickpeas can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
