How to Cook Dried Chickpeas (Ultimate Guide)

We're Adam and Joanne from inspired taste dot net and welcome to our kitchen today .

We're showing you three simple methods for cooking dried chickpeas .

Perfect for salads , hummus stews and more two will be on the stove .

And the third method calls on a slow cooker .

For both stovetop methods , you need to soak the dried beans first .

As they soak the beans plump up to almost three times their size for an overnight soak , toss the dried chickpeas into a big bowl and cover with water .

Wait eight hours or overnight and they are ready to cook .

See how big they get , just rinse them and move on to cooking or if you're in a time crunch , use the quick soak method .

It takes about an hour .

Toss dried beans into a large pot cover with water , then boil for five minutes after five minutes , take the pot off the heat and cover .

Let the beans soak for about an hour .

Now , simply rinse and move on to cooking with either soaking method .

Cooking them will be the same .

Add the soaked beans to a pot cover with several inches of water .

Add flavorings like a bay leaf and garlic .

Bring to a simmer and cook 1.5 to 2 hours .

The third method uses the slow cooker .

This one is extra easy .

Completely hands off .

There's no soaking required .

Add the chickpeas to the slow cooker and cover with water .

Throw in any flavorings you want cover with the lid and cook on high for 3 to 4 hours or on low for 6 to 8 .

Now that you have cooked chick peas , you can use them to make hummus salads , stews and much more .

If you have extra , you can store them in the refrigerator for 3 to 4 days or freeze them , just place them in a single layer on a baking sheet and pat dry , slide the baking sheet into the freezer and wait until the beans are mostly frozen .

This way , they don't stick to each other .

Throw the beans into a freezer bag and store up to three months .

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