HOW TO COOK CHICKPEAS
In Japan canned chickpeas can be quite pricey and I don’t like to produce more packaging waste so I make them from dried chickea beans. You can buy them at Middle Eastern Food stores or Indian Food Stores.
Soak Overnight
Prep 5 min
Cook 45 min
Makes 600g
250g dried chickpeas (You can buy 1kg bag but I love this Organic Chickpeas 500g bag)
1½ tsp bicarbonate of soda (I use this bag or this Arms and Hammer 6kg bag for cooking and cleaning)
Salt
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume with a teaspoon of baking soda.
Leave to soak overnight.
The next day, drain the chickpeas.
Place a medium saucepan over high heat and add the drained chickpeas and half a teaspoon of baking soda.
Cook for about three minutes, stirring constantly.
Add the water and bring to a boil on a medium-high heat.
Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer.
Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy but still hold their shape, then drain.
Drain the chickpeas.
You should have roughly 3 2/3 cups now.
You can store them in the fridge or in the freezer in batches.