How to cook dried chickpeas: soaking, cooking times, and tricks for softening them

Why is soaking dried chickpeas important before cooking?

Like most legumes, chickpeas require a preliminary step known as soaking before cooking. What does this mean? It means the food must be immersed in water for a variable amount of time to soften. This softening process reduces the cooking time, ensuring more even cooking of the inside and outside (which is tougher due to its skin that can be more or less tough) and greater digestibility. It's also often argued that soaking helps reduce the so-called "antinutrients" present in vegetables (including chickpeas), especially phytic acid and lectins, which would prevent the absorption of valuable minerals and vitamins. However, in this case, the goal is to hydrate the chickpeas: take a bowl, add the previously rinsed dried chickpeas, and fill with water, covering them completely as they expand during this process.

How long should the soaking last?

One advantage of dried chickpea packages is that they list both soaking and cooking times, explaining the main steps. The process is therefore not at all complicated, but it does require patience. Chickpeas need to soak in water for 8-12 hours, so it's best to prepare them the night before and leave them overnight. Those short on time can use a quick soak: this involves bringing the chickpeas to a boil in water for 2-3 minutes, turning off the heat, and letting them sit covered in the same water for about an hour before draining them. For both the traditional and "short" soaking methods, the chickpeas should be drained through a sieve at the end.

How to cook dried chickpeas after soaking: cooking methods and times

Now it's time to cook our legumes. The simplest method is to get a large pot, immerse the chickpeas in plenty of cold water, and bring them to a boil over low heat. The cooking time varies depending on the desired consistency, but generally speaking, 120 minutes will be enough for them to be cooked but pleasantly firm, while 150 to 190 minutes will be more delicate. A pressure cooker is a great tool to consider, as it helps reduce cooking time: completely immerse the soaked chickpeas and cook for 20-25 minutes. Since chickpeas vary in consistency and size, cooking times vary, so following the manufacturer's instructions is important. In any case, before turning off the heat, check that they're actually ready by tasting them: a tough skin doesn't always mean they're raw, and only by chewing can you determine the level of softness inside. Any advice?

• Adding some baking soda helps speed up the creaminess, but don't overdo it or it will be noticeable in the taste.
• Add salt only towards the end of cooking, because it hardens the chickpeas.
• If you want to flavor the chickpeas, do it later: after cooking them, sauté them in a pan with oil, garlic, and aromatic herbs to flavor them.

Once you've finished cooking the chickpeas, you can use them immediately to make falafel, hummus, soups, salads, or store them. The key is to let them cool completely and then store them in an airtight container in the refrigerator for 3-4 days, along with a little of the cooking water to prevent them from drying out. Alternatively, you can place them in freezer bags (with or without the cooking water) in the freezer, where they will keep for 3-6 months. Finally, don't forget that chickpea cooking water (or the liquid from prepared legumes) is known as aquafaba: if reduced to a thick consistency, it can be whipped into vegan mayonnaise, mousse, and meringues.