How To Cook Dried Chickpeas In A Pot

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How To Cook Dried Chickpeas In A Pot

Perfectly soft, from-scratch chickpeas - ideal for falafel, curry, hummus, and more.

Course Accompaniment, Appetiser, Ingredients, Snack

Cuisine British Indian, Indian, Middle Eastern, Scottish Indian

Keyword chickpeas

Prep Time 5

Cook Time 1 30

Soaking Time 8

Total Time 9 35

Servings grams

Calories 728kcal

Equipment

1 pot

Ingredients

200 grams dry chickpeas
cold water to cover

Instructions

Add 200 grams dry chickpeas to a large bowl. Add cold water to cover (add water to at least 2 inches above the chickpeas). Set aside in the fridge for at least 8 hours, ideally overnight.
Rinse and drain the soaked chickpeas and transfer to a pot. Cover with plenty of fresh water. Bring to the boil, reduce the heat to low and simmer for around 90 minutes, or until the chickpeas are tender.
Set the chickpeas aside to cool in the cooking water. Once cooled, strain the chickpeas and they're ready to use.

Notes

For chickpeas that hold their shape, leave the lid uncovered during cooking. For extra soft and mushy chickpeas, leave the lid on. For somewhere in-between, cooked chickpeas that hold their shape but are deliciously soft and tender (perfect for hummus), leave the lid slightly off while the chickpeas simmer.

To remove the skins from the chickpeas (optional step, but good for smooth hummus), put the cooked chickpeas in a large bowl and cover completely with fresh water. Agitate the chickpeas gently by hand and the skins will separate and float in the water. Use a cup to scoop up as many skins as you can be bothered to!

Nutrition