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Chickpeas

Grains & Cereals ⏱️ 60 minutes

Chickpeas are a highly nutritious and versatile legume used in dishes like hummus, falafel, and salads. They have a mild flavor and creamy texture when well cooked. Very popular in Mediterranean and Middle Eastern cuisine.

⏱️ Cooking Time: 60 minutes

00:00

🥘 Ingredients

2 cups chickpeas (soaked for 12h)
2 liters water
1 teaspoon baking soda (for soaking)
2 bay leaves
3 cloves garlic
1 onion, halved
Salt to taste

👨‍🍳 How to Make

1
Soak chickpeas for 12 hours with 1 teaspoon baking soda. Discard water.
2
Place chickpeas in a large pot with fresh water.
3
Add bay leaves, garlic, and onion.
4
Bring to a boil over high heat. Skim off any foam that forms.
5
Reduce to medium-low heat and partially cover.
6
Cook for 50-60 minutes until tender (should mash easily between fingers).
7
Add salt in the last 10 minutes of cooking.
8
Drain and use according to your desired recipe.

🔄 Cooking Variations

Method	Time	Description
Pressure cooker	25 min	Cook for 20 minutes after reaching pressure. Wait for natural pressure release.
Roasted crispy chickpeas	35 min	After cooking, season and roast at 200C for 25-30 minutes. Great healthy snack.
Homemade hummus	70 min	Cook until very soft and blend with tahini, lemon, garlic, and olive oil.

💡 Tips

✦ Baking soda in the soak helps soften the skin and reduces cooking time.
✦ Never add salt at the beginning, as it toughens the chickpea skin.
✦ The cooking water (aquafaba) can be used as an egg white substitute.
✦ For super creamy hummus, remove the skins after cooking.

🧠 Did You Know?

💡

Chickpeas have been cultivated for over 7,500 years, making them one of the first domesticated legumes.

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Aquafaba (cooking water) became famous as a vegan egg white substitute for mousses and meringues.

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India is the largest producer of chickpeas in the world.

🥗 Nutrition Info

A 100g serving of cooked chickpeas contains about 164 kcal, 27g of carbohydrates, 8.9g of protein, and 7.6g of fiber. Excellent source of folate, iron, and manganese.

Frequently Asked Questions

Yes, ideally 12 hours. Baking soda helps speed up the process and soften the skin.

It is the cooking water from chickpeas. It can be whipped like egg whites for vegan recipes.

No, they are already cooked. Just drain and use. Ideal for quick salads and hummus.

Yes! Freeze in portions with a little water. Lasts up to 3 months in the freezer.