To cook dry chickpeas, sort 1 pound of chickpeas to remove stones or debris, and rinse the chickpeas with cold water. Place the rinsed chickpeas in a bowl of water, and store them in the refrigerator overnight. Simmer the chickpeas for 1 1/2 hours, and add 2 bay leaves, 1/2 cup chopped onion, 2 cloves garlic and 1 stalk chopped celery, and continue cooking until the chickpeas are soft. Add salt, pepper or other spices if desired.Continue Reading
If desired, add 1/2 teaspoon black peppercorns to the chickpeas after cooking them for 1 1/2 hours, or add a whole, dried chipotle pepper to the chickpeas for a smoky flavor. When the chickpeas are tender, remove the bay leaves and vegetables.
Alternately, soak the chickpeas overnight, drain them, and bring them to a boil in fresh water. After the water begins to boil, transfer the pot to an oven heated to 350 degrees Fahrenheit. Continue cooking until the chickpeas are tender, and add 1 teaspoon sea salt.
To make chickpeas in a slow cooker, place 1 pound of sorted chickpeas and 7 cups of water in the slow cooker. Add 1/4 cup baking soda, and cook the chickpeas on high for four hours, or on low for eight to nine hours. Drain the liquid off the chickpeas before serving them.Learn more about Nuts & Grains