Like all dried beans, chickpeas are far better when you cook them yourself than when you simply open a can. But unlike lentils, split peas, and even to some extent white and red beans, you must plan ahead to use chickpeas in other dishes. Overnight soaking reduces the cooking time somewhat, as does a quick boil and a shorter soak; but mostly the cooking takes time, unless you use a pressure cooker. Once done, chickpeas can be stored in their cooking liquid (this is another unusual aspect of chickpeas; their cooking liquid is delicious), covered and refrigerated, for a few days or frozen indefinitely. Other legumes you can prepare this way: this procedure can be followed for any legume, but most will cook faster than the chickpeas.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Soak the chickpeas overnight or for as long as possible or boil for a couple of minutes and soak for a couple of hours. Or simply cover with water and start cooking.
Step 2
Put in a medium-to-large pot (they will triple in size) with water to cover and bring to a boil over medium-high heat. Skim any foam that forms on the surface and adjust the heat so the mixture simmers; cover partially to reduce evaporation. Stir every 15 minutes or so, adding water as necessary. Cook until the chickpeas are tender, about 2 hours, then salt the water and cook for a few minutes more.
Step 3
Drain excess liquid. The best way to store is in enough liquid to keep them moist, refrigerated for up to a couple days, frozen for up to a couple of weeks.
Chickpeas or Other Legumes with Aromatic Vegetables
Step 4
Once the chickpeas begin to get tender, add 1 onion, peeled and quartered; 1 carrot, broken in half; 1 celery stalk; a couple of garlic cloves, peeled; and a few fresh thyme sprigs (or pinches of dried). Remove these vegetables when the chickpeas are done.
