I love chickpeas, sometimes I used canned chickpeas when I want quick and easy dish. They are the basis for foods like hummus, and falafel. When I have the time, I use dried chickpeas because it’s much more economical, and extra beans can be frozen to be used at a later time.
What you need: 300g (1 1/2 cups) dried chickpeas, 6 cups of water and 1 teaspoon of salt.
How to cook: Clean dried chickpeas from any stones or damaged beans. Place the beans in a container and rinse. Cover them with water, soak over night (about 12 hours). Drain the water from the pre-soaked beans, wash and drain again. Once chickpeas have soaked and drained. Transfer to a large cooking pot. Add water (1cup chickpeas=4 cups of water). Bring water in a pot to boil, reduce the heat to slow simmer. Cover. Cook about 1 hour – 1 1/2 hours. If you see any foaming, skim the surface of the water with a metal spoon to remove the foam, and reduce your heat a bit. When the chickpeas are done, turn the stove off. Stir in a teaspoon of salt, keep the pot covered, and allow the chickpeas to completely cool in the water. Allow to cool for 15 minutes. Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days. They can also be frozen for about a month.1 cup of dried chickpeas yields about 4 cups of cooked chickpeas. I use this method of cooking chickpeas for other legumes. I use this cooked chickpeas to make hummus spread and as additional for salad.