To cook dried chickpeas at home take your chickpeas and place them in a bowl that fits the chickpeas comfortably. Pour enough room temperature tap water to go twice as high as the chickpeas and let it sit on the kitchen bench for 8 hours-ish (I do mine overnight).

Have some dried chickpeas at home? Check out our recipe for hummus HERE.

The next day drain the water from the chickpeas and then place the chickpeas into a large a saucepan. Cover generously with tap water and you need to add some bi-carb soda to the water. I use 1 tsp of bi-card for every 250 g dried chickpeas. Bring to the boil and then allow to gently simmer for around 20 – 30 minutes.

The cooking time will depend on the chickpeas and also how soft you want them to be. As they are cooking test them and judge when you are happy with the texture. For salads I tend to keep them a little firmer but when I am going to be pureeing them I let them go a little longer, until they have really softened but haven’t yet broken down into am mush.

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