How to cook chickpeas: how to soak and prepare them properly

Do you want to cook chickpeas but aren’t sure whether or how long they need to cook? Then find out everything you need to know about preparing chickpeas here.

Why do you always have to cook chickpeas?

• Raw chickpeas contain the toxin phasin, which only breaks down when cooked.
• You should therefore never eat pulses raw and always cook them first.
• If you cook them, chickpeas are safe to eat.

Prepare dried chickpeas in two simple steps

Prepare the best chickpeas in two easy steps: Soaking and cooking! And this is how it works:

Step 1: Soak the chickpeas

It is best to soakdried chickpeas before cooking. This shortens the cooking time and saves energy. Cover the chickpeas with double the amount of water and leave them to soak for 12 hours (preferably overnight). Then simply drain and rinse.

Step 2: Cooking chickpeas – how long?

How long you cook chickpeas for depends on how you want to prepare them afterwards:

• For salads, stews or stir-fries: 60 minutes cooking time.
• For creamy hummus: approx. 90 minutes cooking time.

To cook, cover the chickpeas with fresh water and simmer gently over a low heat.

Did you know? Chickpeas are cookedchickpeas are cooked when you can easily prick them with a knife or crush them with your fingers, just like potatoes.

Soaking chickpeas – is it really necessary?

Of course, you can also cook chickpeas without soaking them. Just note that they then need to cook for at least three hours until they are done. If you soak them beforehand, more nutrients are retained and the chickpeas are easier to digest.

3 tips for perfect chickpea cooking

My tips will make cooking chickpeas even easier:

1. Precook the chickpeas in advance: Soak 500 g of dried chickpeas straight away and then cook them. You can then freeze them in portions and always have ready-made peas to hand when you need them quickly.
2. Save time: With a pressure cooker, the soaked peas only need 20 minutes to cook.
3. Calculate portions correctly: 100 g of dried chickpeas make approx. 200 g of cooked peas after soaking and cooking.

Extra tip: If you’re in a hurry, you can also use chickpeas from a can or jar. Simply pour the peas into a sieve and rinse them once under running water. Then process without soaking or cooking.

Would you like to find out more about these small pulses? Then take a look at the article on chickpeas.

You can also follow me on Instagram for even more inspiration about Levante cuisine.