Cooking chickpeas is an important skill to have when it comes to preparing a variety of dishes like hummus, salads, curries, and stews. Not only are they delicious and versatile, but they are also packed with fiber, protein, and several other essential nutrients. While canned chickpeas are readily available, cooking your chickpeas from scratch gives you more control over the texture and flavor. Here’s everything you need to know about how to cook chickpeas.
Step-by-Step Guide to Cooking Chickpeas:
Step 1: Sorting and Rinsing the Chickpeas
Before cooking the chickpeas, it is advisable to sort and rinse them thoroughly. Start by removing any debris like small rocks and twigs that may have been mixed in the bag. Then place the chickpeas in a strainer and rinse them under cold running water for a few minutes. Rinsing helps to remove any excess dirt, sand, or dust that may still be present.
Step 2: Soaking the Chickpeas
Soaking, though not necessary, is recommended as it helps to reduce cooking time, and also makes the chickpeas easier to digest. There are two methods to soak chickpeas:
Overnight Soak: Place the rinsed chickpeas in a large bowl and cover them with enough water so that water is about two inches above the level of the chickpeas. Let them soak for about 8-12 hours or overnight. Drain the soaked chickpeas before using them.
Quick Soak: In a large pot, bring the rinsed chickpeas to a boil in enough water to cover them. Let them boil for about 2 minutes. Remove the pot from the heat and let it sit for at least an hour. Drain the chickpeas before using them.
Step 3: Cooking the Chickpeas
Once you have soaked the chickpeas, the next step is to cook them. Place the soaked chickpeas in a large pot and cover them with at least 2 inches of water. Bring them to a boil over high heat, then reduce the heat to low and let them simmer for about 1-2 hours or until tender. The cooking time will depend on the freshness of the chickpeas and how long they were soaked.
Step 4: Draining the Chickpeas
When the chickpeas are cooked to your desired tenderness, drain them in a colander. If you plan to use the chickpea liquid, also known as aquafaba, for baking or cooking, make sure to save it before draining the chickpeas.
Step 5: Storing Cooked Chickpeas
Chickpeas can be stored in an airtight container in the refrigerator for up to five days. They can also be frozen for later use. Simply place the cooked and cooled chickpeas in a freezer-safe container and store them in the freezer for up to six months.
FAQs:
1. How much water should I use to cook chickpeas?
The general rule of thumb is to use 3-4 cups of water for every cup of chickpeas. You can adjust the amount of water based on the texture you want.
2. Do I need to remove the skins from the chickpeas before cooking?
No, you don’t have to remove the skins. However, some people prefer to remove the skins for a smoother texture.
3. Can I use a slow cooker to cook chickpeas?
Yes, you can. Simply place the soaked chickpeas and enough water to cover them in a slow cooker. Cook them on high for about 4-5 hours, or on low for 8-10 hours, or until tender.
4. What can I do with the leftover chickpea liquid?
The leftover chickpea liquid, also known as aquafaba, can be used as a vegan substitute for egg whites in recipes like meringues, macarons, and mayonnaise.
5. Can I cook chickpeas without soaking them first?
Yes, you can cook chickpeas without soaking them first. However, it will take longer to cook, and the texture may not be as tender as soaked chickpeas.
Conclusion:
Cooking chickpeas from scratch may take a little more time and effort, but the end result is worth it. You’ll have tender and flavorful chickpeas that are ready to be used in your favorite dishes. By following the steps above, you can be sure to cook chickpeas that are healthy, delicious, and versatile.