How to Use Dried Chickpeas

Chickpeas, also known as garbanzo beans, are extremely popular in Middle Eastern, Mediterranean and African cooking. Like other dried beans, chickpeas have to be reconstituted before they can be used in recipes. After the beans are cooked, they can be used in any recipe calling for chickpeas or garbanzos or added to a cold salad for a nutty flavor.

Things You'll Need

• Chickpeas Measuring cup Cooking pot with lid Colander

Instructions

Soaking the Chickpeas

1. Measure the amount of chickpeas you need for the recipe you wish to make. One cup of dried chickpeas will yield approximately 2 cups of cooked chickpeas.

2. Place the chickpeas in a cooking pot and add cold water, covering the chickpeas with several inches of water.

3. Place the lid on the pot and let the chickpeas sit on the stove top or counter overnight.

4. Drain the water from the chickpeas. The chickpeas are now ready to be cooked.

Cooking Chickpeas

1. Place the chickpeas back into the cooking pot and fill the pot with water, bringing the water level to within 3 to 4 inches from the top.

2. Place the pan on the stove and turn the heat to medium. Bring to a boil.

3. Turn the heat down to medium-low and simmer the chickpeas for at least an hour or until the peas are soft but not breaking apart.

4. Strain the chickpeas in the colander to remove excess liquid. Use as directed in your recipe.

Tips & Warnings

• Chickpeas, like all dried beans, should be inspected before soaking to remove any leaves, grass or other foreign objects that might be in the package. Cooked chickpeas can be stored in the refrigerator for 3 to 4 days before using. Chickpeas are believed to be the most widely consumed legume, or bean, in the world. For extra flavorful chickpeas, replace all or part of the cooking water with chicken broth or stock.

References

• Vegetable of the Month: Beans, About Fruits & Veggies --- More Matters, The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH)