Although you can’t beat the convenience of canned chickpeas, I do like to soak and boil my own. I think they taste better when boiled at home. The chickpeas can also be frozen in 1 or 2 cup portions ready for use. I use them for hummus, falafals, aloo cholay, veggie burgers, add to salads, and more.
Recipe: Soaking Chickpeas
- 1 pound (1/2 kg) of dried chickpeas
- Plenty of water
- Salt to taste
While pouring dried chickpeas into a large stock pot, look them over to remove any debris or stones.
Rinse and cover with plenty of cold water, cover the pan and let sit overnight (about 8 hours).
Drain the soaking water and rinse the chickpeas; then refill with plenty of water and bring to a boil. When it comes to a boil, skim off the foam and reduce the heat to low. Simmer for 1 to 2 hours, checking occasionally until they reach the desired tenderness. Turn off the heat. Add salt to taste, maybe ½ to 1 tsp., and let sit for about 10 min. Drain the water, and allow to cool. Separate into portions for use, or freeze. This makes 8-10 cups, some chickpeas will yield more than others.