Chickpeas are used in hummus, salads, stews and many other traditional recipes. Although they can be canned ready to eat, you can try making dried chickpeas. Soak them, boil them and season them with this 12-hour procedure.
Steps
Method 1 of 3: Part 1 of 3: Buying Chickpeas
Step 1. Take a look at the dried beans section of your favorite supermarket
Step 2. Chickpeas can also be purchased in bulk from health food stores
Step 3. Always check the expiration date
Step 4. Buy a 500g bag of chickpeas
Method 2 of 3: Part 2 of 3: Soak the Chickpeas
Step 1. Put the chickpeas in a bowl
Check if any have gone bad and remove them. Discard dark or very small legumes.
Step 2. Cover the chickpeas about 10 cm of cold water which they will absorb during the night
Step 3. Discard the chickpeas that float on the water
Step 4. Add half a tablespoon of salt
Mix it in the water with a wooden spoon.
Step 5. Leave the chickpeas to soak for 12 hours
Prepare them in the evening so they are ready to be cooked the next day.
Method 3 of 3: Part 3 of 3: Cooking Chickpeas
Step 1. Drain the chickpeas in a colander or colander
Check that the holes in the colander are tight enough so that the chickpeas don't fall out.
Step 2. Place the drained chickpeas in a large pot
Step 3. Cover the chickpeas with cold water (about 7-8cm)
Step 4. Bring the water with the chickpeas to a boil over high heat
Then reduce it to a low heat.
Step 5. Set a kitchen timer for 90 minutes
Put a lid on the pot while simmering.
Step 6. Near the end of cooking, remove the lid and add spices and herbs
Step 7. Taste a chickpea
It should be firm, not soft. If they are still hard, cook them for another half hour with the lid on.
Step 8. Drain and let the legumes cool
Serve them immediately, use them in a recipe or freeze them.
