How To Cook Chickpeas

Buying Guide: How to Choose Quality Dried Chickpeas

Selecting quality dried chickpeas is essential for achieving perfect cooking results and obtaining the best flavor and texture in your preparations. Here are the key aspects to consider:

Visual Appearance: Look for chickpeas of uniform size and consistent golden beige color, avoiding those with dark spots or discoloration, as this indicates they might be old.
Integrity: Check that the chickpeas are whole and without cracks, as damaged ones can affect cooking time and result in irregular texture.
Freshness: Check the packaging or expiration date, opting for the most recent ones, as very old chickpeas require longer cooking time and may not soften properly.
Cleanliness: Choose chickpeas that look clean and free from excessive dust, small stones, or shell remnants, which indicates a better selection and cleaning process.
Variety: Prefer recognized varieties like Pedrosillano chickpeas (ideal for salads and hummus) or Kabuli (perfect for stews), which are ideal for most preparations.
Condition: When buying, ensure the chickpeas are dry to the touch and show no signs of moisture, which could indicate poor storage.

Taking time to select good dried chickpeas will save you problems during cooking and guarantee better results in your recipes.

Basic Soaking Techniques: The Secret to Perfect Chickpeas

Soaking is a fundamental step to achieve perfect chickpeas and improve their digestibility. Here are the most effective techniques:

Soaking Time: Chickpeas need between 12 and 24 hours of soaking to reach their optimal hydration point. During this time, they will triple their initial volume.
Water Ratio: Use three times the volume of water in relation to the amount of chickpeas, as they will increase considerably in size during the process.
Water Temperature: It is recommended to use lukewarm water for chickpeas, as this helps reduce hydration time.
Using Baking Soda: Add a teaspoon of baking soda to the soaking water, especially if the water is hard. This prevents the formation of calcium and magnesium pectates that harden the skin.
Pre-cleaning: Before soaking, wash the chickpeas well under running water to remove any possible stones, dirt, or impurities.
Water Change: It's important to change the soaking water at least once during the process to eliminate oligosaccharides that can cause flatulence.

Soaking not only facilitates subsequent cooking but also improves digestibility and increases nutrient utilization.

Fastest Methods for Cooking Chickpeas

There are several effective methods for cooking chickpeas quickly. Here are the best options:

Pressure Cooker: The most efficient and fastest method, with an estimated cooking time of 25-35 minutes depending on the thickness and freshness of the chickpeas. Ideal for those seeking consistent results and perfect texture.
Traditional Pot: This classic method requires between 1.5 to 2 hours of cooking over medium heat. Although it takes longer, it allows greater control over the final texture and is perfect for those who prefer the traditional method.
Microwave: A modern alternative that requires 15-20 minutes of cooking plus 1 hour of resting time. It's convenient for small quantities and for those seeking practicality, although the texture may be less uniform.
Slow Cooker: Requires between 6-8 hours on low temperature, but it's the most convenient method for those who prefer to prepare chickpeas while doing other activities. Guarantees a smooth and uniform texture.

The fastest and most effective method is using a pressure cooker combined with baking soda, which will significantly reduce cooking time and ensure a perfect texture.

Ingredients Needed to Cook Chickpeas

To prepare perfect chickpeas in a pressure cooker, you will need:

Dried Chickpeas: Main base of the preparation - 1 cup (approximately 200 grams).
Water: For proper hydration and cooking - 3 cups (approximately 750 ml).
Salt: To enhance the natural flavor of chickpeas - 1 teaspoon (add at the end of cooking).
Baking Soda: To achieve a softer texture and reduce cooking time - 1/2 teaspoon.

Optional ingredients to enhance flavor:

Bay Leaves: To add Mediterranean aroma and depth of flavor - 2 leaves.
Onion: Adds a sweet and deep flavor - 1 unit (whole or halved).
Garlic Cloves: To give a subtle aromatic touch without overpowering - 2 units.

These basic ingredients will allow you to cook chickpeas with perfect texture. The ratio of water to chickpeas is essential for achieving uniform cooking.

How to Cook Chickpeas: Step by Step

A detailed process to achieve perfectly cooked chickpeas:

Step 1: Selection and Cleaning

Thoroughly check the chickpeas to remove stones, damaged chickpeas, or impurities that could affect the final quality of the dish.
Rinse the chickpeas under cold running water until the water runs completely clear.

Step 2: Soaking

Submerge the chickpeas in lukewarm water, using three times their volume, and add half a teaspoon of baking soda to soften the skin.
Let them soak for 12-24 hours, changing the water at least once during this process to remove anti-nutrients.

Step 3: Preparation for Cooking

Drain the soaking water and rinse the chickpeas again under running water.
Place the chickpeas in the pot with fresh water that covers them about 3 centimeters above.
Add the bay leaves, whole peeled onion, and unpeeled garlic cloves.

Step 4: Cooking

Bring the water to a boil and remove the foam that forms on the surface during the first few minutes.
Reduce heat to medium-low, cover the pot, and cook for 25-35 minutes if using a pressure cooker.

Step 5: Testing and Finishing

Check the texture by piercing a chickpea with a fork; it should go through easily but not fall apart.
Add salt only in the last 5 minutes of cooking to prevent the chickpeas from hardening.

Step 6: Serving or Storing

Serve the chickpeas hot directly or let them rest in their broth if you'll use them later.
For storage, let them cool completely and keep in an airtight container in the refrigerator for up to 5 days.

How to Flavor Chickpeas During Cooking

To achieve flavorful chickpeas from the start of cooking, here are the most effective ingredients and spices:

Basic Aromatics: Add a medium peeled onion, two unpeeled garlic cloves, and a bay leaf to achieve a traditional and balanced base flavor.
Complementary Vegetables: Include chopped carrots, leeks, or celery to add more depth to the broth's flavor and provide additional nutrients.
Traditional Spices: Use a pinch of cumin and paprika to enhance the natural flavor of chickpeas without overpowering them.
Special Touch: Add a teaspoon of turmeric to the cooking water to achieve a more golden color and subtle aromatic flavor.
Fresh Herbs: Fresh parsley added during cooking brings freshness and aroma without altering the main flavor.
Intense Flavor: If you're looking for more depth, you can include a ham bone or bacon during cooking.

Remember not to add salt until the last few minutes of cooking to prevent the chickpea skins from hardening.

Tips for Perfectly Tender Chickpeas

To achieve tender and perfectly cooked chickpeas, it's essential to follow these practical tips:

Water Quality: Use mineral or filtered water instead of tap water, as chemicals in tap water can harden the chickpeas.
Correct Temperature: Add chickpeas when the water is lukewarm but not boiling, and maintain a gentle simmer without violent boiling to prevent them from breaking.
Baking Soda: Add a pinch of baking soda (approximately 1 gram per half kilogram of chickpeas) to the cooking water to soften the skin.
Salt Timing: Don't add salt at the beginning of cooking, but rather halfway through the process to prevent the skin from hardening.
Additional Water: If you need to add more water during cooking, make sure it's boiling. Cold water can "shock" the chickpeas and permanently harden them.
Soaking Time: Let the chickpeas soak between 12 and 24 hours, changing the water at least once during the process.

How to Store Cooked Chickpeas: Refrigeration and Freezing

Cooked chickpeas can be stored in different ways to maintain their freshness and flavor. Here are the best options:

Basic Refrigeration: Store chickpeas in an airtight container, completely submerged in their cooking liquid, and keep them in the refrigerator for 3-4 days.
Proper Temperature: Ensure that the refrigerator maintains a constant temperature and avoid leaving chickpeas at room temperature for extended periods.
Correct Freezing: To preserve for up to 6 months, follow these steps:
Thawing Process: Thaw chickpeas in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
Signs of Spoilage: Discard chickpeas if you notice:

Remember that once thawed, chickpeas should be consumed within 2-3 days to ensure freshness.

Frequently Asked Questions (FAQs)

Q: How long should I soak chickpeas?

A: Chickpeas need a minimum of 12 hours of soaking in lukewarm water, although they can be left up to 24 hours for better results. If you soak them for more than 12 hours, it's advisable to store them in the refrigerator.

Q: Why are my chickpeas still hard after cooking?

A: Chickpeas can remain hard if salt is added at the beginning of cooking, if the water is too cold when they're added, or if they're too old. To prevent this, add salt at the end of cooking and make sure to use boiling water.

Q: Can I cook chickpeas without soaking them?

A: Although it's possible to cook chickpeas without prior soaking, it's not recommended as the cooking time will double and the final texture won't be as soft. Additionally, soaking helps remove components that can cause gas.

Q: How do I know if chickpeas are properly cooked?

A: Chickpeas are done when they can be easily mashed with a fork but still maintain their shape. If the skin comes off easily and the interior is creamy, it means they are perfectly cooked.