Soaking (Essential, DO NOT skip it)
Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Add a teaspoon of baking soda (and NOT salt!) to soften the fibers.
➤ Let it soak for at least 12 hours, preferably 18.
Thorough rinsing
After the soaking time, drain the chickpeas and rinse them very well under running water. This removes residual bicarbonate and improves digestibility.
Slow and Gradual Cooking
Put the chickpeas in a large pot and cover them with cold water (at least twice the volume). Add a bay leaf if desired.
➤ Bring to a boil slowly, then reduce the heat and cook over low heat for 1.5 – 2 hours, stirring occasionally.
The Big Mistake NOT to Do:
Don't Add Salt at the Beginning! Salt hardens the skin and slows down cooking. It should be added only at the end of cooking, when the chickpeas are already tender.
Final Check
Check the cooking: the chickpeas must be soft, not undone. If desired, you can keep a whole part and blend the rest to obtain hummus or soups.
Serving and Storing Tips:
Serving:
Cooked chickpeas can be enjoyed in warm salads with oil, lemon and parsley, or in soups with vegetables. Also excellent sautéed with garlic, rosemary and a drizzle of extra virgin olive oil.
Store: Refrigerated:
✅ 4–5 days in an airtight container.
✅ In the freezer: up to 3 months. I recommend that you divide them into portions before freezing them.
Variants:
