How to cook this nutritious and versatile basic. Easy instructions insure you get perfectly cooked chickpeas every time. Save money on all your recipes, and taste the difference with these fresh, from scratch beans!
- 2 C dry chickpeas (garbanzo) beans
- 5 C water, plus more for soaking
- 3 cloves garlic, peeled
- 1 T sea salt
- Wash and sort dry beans in a strainer
- Place beans in a medium glass or ceramic bowl (not metal)
- Cover beans with cool water, fill 2 in. past beans, adding more as they absorb the liquid
- Soak beans overnight (or at least 8 hours)
- When you are ready to cook, pour out water in soaking bowl, rinse beans in strainer and place in a medium to large soup pot or dutch oven
- Cover beans with water, filling an inch past line of beans (about 5 C water)
- Add garlic cloves, whole, and salt
- Bring to a boil over medium high heat
- Skim off any foam that collects on top
- Reduce heat to medium-low, and cover
- Simmer beans for 60 minutes
- Check for doneness: Beans should be soft, but not falling apart
- Remove from heat, and let cool. Store in liquid, refrigerated, up to one week.
When you reduce heat and cover the beans, check that there are bubbles still rising to the surface, but not at a rapid boil. For salads, baked, or as a garnish, beans should be al dente. For hummus, falafel, or mashing, you can cook for up to 10 minutes more.
If you prefer a more savory taste, you can add another 1/2 T salt, a quartered white onion, or more cloves of garlic.
The liquid produced from cooking the beans is called Aquafaba and can be used as an egg and whipped cream substitute. If you plan to use it that way, do not add the extra salt, garlic or onion.
Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 585mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g