Like all beans, chickpeas, also known as garbanzo beans, are a dollar-saving source of vitamins, minerals and fiber. Although cooking these tasty, low-fat legumes in a pressure cooker is a real time-saver, dried chickpeas soaked and cooked the old-fashioned way are every bit as nutritious and delicious. With a slightly nutty flavor similar to walnuts or chestnuts, chickpeas complement appetizers, salads or hot dishes.
Step 1
Place the chickpeas in a colander and rinse them thoroughly under running water. Sort carefully as you rinse, removing wrinkled, blemished chickpeas along with small pebbles and twigs.
Step 2
Transfer the chickpeas to a large saucepan or kettle, then cover the pan and add enough water to cover the beans, plus about 2 inches. Soak the beans for six to eight hours or overnight.
Step 3
Drain the chickpeas, then return them to the kettle. Add broth or water and bring the liquid to a boil. Use about 4 cups of liquid for each 1 cup of chickpeas.
Step 4
Reduce the heat and simmer the chickpeas, with the lid slightly ajar, for 45 to 55 minutes or until they are tender.
Step 5
Drain the cooked chickpeas. Hold the strainer or colander over a bowl if you want to reserve the cooking liquid.
Step 6
Salt the chickpeas to taste. Serve the cooked chickpeas hot, add them to recipes or store them in the refrigerator.
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- If you prefer to speed up the process, bring the water to a full boil, then lower the heat and let the chickpeas simmer for two minutes. Drain the chickpeas, then cover them with fresh water and cook.
- Soaking and cooking doubles or triples the size of beans, so 1 cup of dried chickpeas yields 2 to 3 cups of cooked chickpeas.
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