How to Prepare Chickpeas
There’s something about cooking your own chickpeas over buying tinned that makes them so much better. Maybe it’s because the tinned variety are processed but this way is cheaper, and they taste way superior! They’re easy to cook, they just need time to soak first. 600g of chickpeas will yield around 1.6kg of finished, cooked chickpeas. You can buy 2kg bags of chickpeas from the “world foods” section of the supermarket for about £3, or in any good Asian Food store. There are of few of the latter in my town, and they’re fantastic for ingredients. This means that a 2kg bag for £3 will yield 5.3kg of cooked product. Assuming a 400g can of chickpeas is 60p, you’ll need to spend £7.95 to get the same amount and they just don’t taste as good, trust me!
Prep Time
10hours
Cook Time Passive Time
1 1/2hours 1day
Prep Time
10hours
Cook Time Passive Time
1 1/2hours 1day
Ingredients
Instructions
  1. Empty the chickpeas into a large bowl and pour in cold water until they’re covered. Cover and leave somewhere over night or for about 10 hours. I usually just leave the bowl on the kitchen windowsill.
  2. When you come back to them you’ll see that a lot of the water has been soaked up and the kernels have swelled to about 2.5x the size. Empty the bowl including the water into a large saucepan. Top up the water a bit and bring to the boil. Reduce the heat and simmer for an hour to an hour and a half.
  3. When they’re tender turn off the heat and drain. If you’re making houmous, then save some of the liquid to use in my recipe.
Recipe Notes

I store my chickpeas in a large plastic box in the fridge. They’ll keep for about a week but they can also be frozen. Add them to salads, curries, wraps, burgers, or to make amazing houmous!