How to Cook Dried Chickpeas
Browse the bulk section of your favorite supermarkets., Find bulk chickpeas at any natural or whole food store., Make sure the store’s bulk chickpeas have a high turnover rate., Buy 1 lb., Pour your chickpeas into a large bowl., Cover the beans with...
Step-by-Step Guide
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Step 1: Browse the bulk section of your favorite supermarkets.
Not all supermarkets will carry dried chickpeas. -
Step 2: Find bulk chickpeas at any natural or whole food store.
They are commonly sold in stores with a large bulk selection. , Although they are a dried food, they can go stale within a few months in bulk containers. , (454 g) of bulk chickpeas. , Pick through them to remove chickpeas that have gone bad.
Any legumes that are dark or smaller should be discarded. , They will need to absorb the extra water overnight. ,, of salt.
Mix it into the water with a wooden spoon. , Prepare them to soak in the evening and they can be prepared the next day. , Make sure the colander or sieve holes are fine enough that the chickpeas don’t fall through. ,,, Then, reduce the temperature to a simmer. , Cover them with a lid while they simmer.,, They should be firm and not mushy.
If they are too firm, let them simmer for another half hour with the lid on. , Serve them immediately, use them in a recipe or freeze them for later use. -
Step 3: Make sure the store’s bulk chickpeas have a high turnover rate.
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Step 4: Buy 1 lb.
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Step 5: Pour your chickpeas into a large bowl.
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Step 6: Cover the beans with at least 4 inches (10 cm) of cold water.
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Step 7: Discard any beans that float to the top of the bowl.
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Step 8: Add 1/2 tsp.
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Step 9: Leave the chickpeas for 12 hours.
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Step 10: Drain the chickpeas by pouring them into a colander.
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Step 11: Place the drained chickpeas in a large saucepan or stockpot.
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Step 12: Cover the chickpeas with 3 inches (7.6 cm) of fresh cold water.
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Step 13: Bring the water and chickpeas to a boil on high.
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Step 14: Set a kitchen timer for 1.5 hours.
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Step 15: Offset the lid and add spices
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Step 16: such as bouquet garni or garlic
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Step 17: during the last few minutes.
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Step 18: Test a chickpea.
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Step 19: Drain and cool your chickpeas.
Detailed Guide
Not all supermarkets will carry dried chickpeas.
They are commonly sold in stores with a large bulk selection. , Although they are a dried food, they can go stale within a few months in bulk containers. , (454 g) of bulk chickpeas. , Pick through them to remove chickpeas that have gone bad.
Any legumes that are dark or smaller should be discarded. , They will need to absorb the extra water overnight. ,, of salt.
Mix it into the water with a wooden spoon. , Prepare them to soak in the evening and they can be prepared the next day. , Make sure the colander or sieve holes are fine enough that the chickpeas don’t fall through. ,,, Then, reduce the temperature to a simmer. , Cover them with a lid while they simmer.,, They should be firm and not mushy.
If they are too firm, let them simmer for another half hour with the lid on. , Serve them immediately, use them in a recipe or freeze them for later use.
About the Author
Diana Wright
Dedicated to helping readers learn new skills in creative arts and beyond.
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