How to cook dried chickpeas
You have a choice of cooking dried chickpeas, I prefer to put them in my slow cooker overnight
- Long soak and simmer on the stovetop, which takes about 10 hours or overnight plus 2 hours
- Quick soak and simmer on the stove, which takes about 3 hours
- In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
Overnight I cook 1 kilo of dried chickpeas and about 6 cups of water. I leave the Slow Cooker on low.
Refrigerate cooked chickpeas in an airtight container or food-safe bag without additional liquid. Cooked beans will keep 3 to 4 days in the refrigerator.
To freeze cooked chickpeas, pat them dry then place them in a single layer on a baking sheet lined with foil. Slide the baking sheet into the freezer and wait until the beans are mostly frozen, about 30 minutes. Then throw the beans into a freezer bag and store for up to 3 months.