Dry Chick Peas 1Kg

HOW TO COOK CHICKPEAS ON THE STOVE

Look through the dried beans and pick out anything that doesn’t look like a bean (sometimes a rock or something else from the bulk aisle sneaks in).

Add the dried beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size. Soak the beans for at least 8 hours. Drain and rinse. See tips for our quicker soaking method.

Place the soaked, drained, and rinsed chickpeas into a large pot.

Add salt, bay leaf, garlic cloves, and onion half. Cover with several inches of water.

Bring to a boil. Reduce the heat and simmer until the beans reach your desired softness, 1 ½ to 2 hours. For firmer beans, perfect for salads, simmer with the lid off. For softer, creamier beans, ideal for hummus, simmer with the lid slightly ajar.