Chickpeas retain their shape after cooking.
Chickpeas, also called garbanzo beans, add a nutty flavor to bean salads, soups and layered casseroles. Dried chickpeas are also the primary ingredient in both hummus and falafel. They are low in calories but provide protein, iron and calcium to the diet. Preparation for dried chickpeas is similar to that of other dried beans. The chickpeas require soaking so they can rehydrate, which shortens the cooking time.
Instructions
1. Rinse the dried chickpeas under cool water.
2. Fill a large pot with 8 cups of water for every pound of dry chickpeas. Place the chickpeas in the pot.
3. Cover the pot and let it sit at room temperature for 12 to 24 hours. The dried chickpeas absorb the moisture and double in size.
4. Empty the pot in a colander, draining off the water. Place the chickpeas back in the pot.
5. Add enough fresh water to cover the chickpeas to a 1 to 2 inch depth. Cover the pot with its lid.
6. Bring to a full boil over medium high heat. Lower the temperature to medium low, bringing the water to a simmer.
7. Simmer the chickpeas for 2 to 3 hours, or until they are tender and cooked through.
8. Add the chickpeas to the recipe or dish of your choice.
Tags: dried chickpeas, Place chickpeas
