Soak the Dried Chickpeas

Two Ways to Soak the Chickpeas:

Long Soak (this is our preferred way) 

• Add the dried chickpeas to a large bowl and cover with double the amount of cold water. 

• Allow to soak at room temperature overnight or for at least 12 hours. (The chickpeas will triple in size so make sure you use a big enough bowl and that you add enough water to the bowl.)

• Drain and rinse the soaked chickpeas under cold running water. (Don’t use the soaking water as your cooking liquid.)

Quick-Soak Method

• Add chickpeas to a large saucepan and cover with at least 7,5 cm (3 inches) of water.

• Bring the chickpeas to the boil. Boil rapidly for 5 minutes. 

• Remove from heat and cool for 1 hour in the soaking water. 

• Drain and rinse the soaked chickpeas under cold running water.

Cook the Chickpeas

Three Ways to Cook the Soaked Chickpeas:

Stovetop Method 

• Place the soaked chickpeas and the aromatics (if using) into a large pot. Don’t add salt at this point. Salt toughens the skins of the chickpeas. Cover with cold water. 

• Bring to a boil. Use a spoon or ladle to skim off any foam on top and discard it.

• Then reduce to a simmer and cook covered for 1 - 2 hours, or until soft (but not mushy). Check the water level every 30 minutes and add more water if needed.

• Season with salt in the last 15 minutes of the cooking process.

• When the chickpeas are cooked, drain the chickpeas and remove the aromatics before serving.

Instant Pot / Pressure Cooker

• Cover rinsed and soaked chickpeas with 1,5 liters (6 cups) of cold water and add aromatics (if using). 

• Set the Instant Pot to High Pressure. Adjust the timer to 20 minutes. When the cooking time is up, turn off the Instant Pot. Release the pressure manually 10 minutes after the beep. (Be careful of the steam)

• Drain the chickpeas and remove the aromatics before serving.

Slow Cooker /Crock Pot

• Place the soaked chickpeas and the aromatics (if using) into the slow cooker. Don’t add salt at this point. Salt toughens the skins of the chickpeas. 

• Cover with 2 l (8 cups) of boiling water and cook on high heat. 

• Cooking time can vary from 4 – 8 hours. Slow cookers vary in strength and power. Start checking for doneness after 4 hours. 

• Season with salt in the last 15 minutes of the cooking process.

• When the chickpeas are cooked, drain the chickpeas and remove the aromatics before serving.