Soaking time : 8-12 hours
Cooking time : 1 hour
This is often when people either don’t know or feel discouraged and go to the stores to buy canned chickpeas. Canned chickpeas are better than none, but there is a lot of added salt, and sometimes even sugar, so try to avoid, or rinse them well. So here are the 3 steps:
- Soak 12 hours (this can be done a second time)
- Simmer in a big pan for 1 hour (more or less, depending on how crunchy you like them)
- Get rid of the water and cover with a tea towel and lid
Chickpeas need soaking, to start the germination process. Ideally, and conveniently, you can soak them overnight (approx. 12 hours). For people who are very sensitive in digesting legumes (they can create gaz or bloating), you can soak them for a second time, but change the water and rinse the chickpeas, and let them soak for another 12h round.
Once the soaking is done, rinse them and put them straight in a big pan, and add lots of water. I bring them to boil, then reduce to very low temperature and let simmer for 1 hour.
Once ready, get rid of the water, and put the peas back into the pan, and cover the pan with a tea towel, and then cover with the lid. The tea towel will absorb the moisture from the remaining heat.