Chickpeas, also known as garbanzo beans, are used in hummus, salads and stews. Although they are available canned and ready to serve, you can make a more nutritious version from dried bulk food. Soak, boil and season your chickpeas with this 12-hour process.

Part 1 of 3: Buying Dried Chickpeas

  1. Browse the bulk section of your favorite supermarket. Not all supermarkets will carry dried chickpeas.
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    Find bulk chickpeas at any natural or whole food store. They are commonly sold in stores with a large bulk selection.

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    Make sure the store’s bulk chickpeas have a high turnover rate. Although they are a dried food, they can go stale within a few months in bulk containers.

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    Buy 1 lb. (454 g) of bulk chickpeas.

Part 2 of 3: Soaking Dried Chickpea

  1. Pour your chickpeas into a large bowl. Pick through them to remove chickpeas that have gone bad. Any legumes that are dark or smaller should be discarded.
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    Cover the beans with at least 4 inches (10 cm) of cold water. They will need to absorb the extra water overnight.

  3. Discard any beans that float to the top of the bowl.
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    Add 1/2 tsp. of salt. Mix it into the water with a wooden spoon.

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    Leave the chickpeas for 12 hours. Prepare them to soak in the evening and they can be prepared the next day.

Part 3 of 3: Cooking Soaked Chickpeas

  1. Drain the chickpeas by pouring them into a colander. Make sure the colander or sieve holes are fine enough that the chickpeas don’t fall through.
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    Place the drained chickpeas in a large saucepan or stockpot.

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    Cover the chickpeas with 3 inches (7.6 cm) of fresh cold water.

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    Bring the water and chickpeas to a boil on high. Then, reduce the temperature to a simmer.

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    Set a kitchen timer for 1.5 hours. Cover them with a lid while they simmer.[1]

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    Offset the lid and add spices, such as bouquet garni or garlic, during the last few minutes.

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    Test a chickpea. They should be firm and not mushy. If they are too firm, let them simmer for another half hour with the lid on.

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    Drain and cool your chickpeas. Serve them immediately, use them in a recipe or freeze them for later use.

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