As of: March 16, 2024, 7:00 p.m
By: Eva Lipka
From soaking to cooking, chickpeas provide important nutrients and provide the basis for falafel, hummus, etc. How to prepare them step-by-step.
Chickpeas are a versatile and nutritious ingredient valued in many cuisines worldwide.
They offer a rich source of protein, fiber and important vitamins and minerals.
To enjoy the full flavor and health benefits of chickpeas, it's important to prepare them properly.
This article covers the different methods of soaking, cooking, and preparing chickpeas.
Dry chickpeas must be soaked and cooked before preparation.
You can find out what you need to pay attention to at Simply Tasty.
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Chickpeas are very popular in oriental cuisine.
They are the basis for hummus, which goes particularly well with flatbreads, and for falafel, which becomes a special vegetarian snack with the addition of spinach.
Both dishes are among the culinary discoveries that should definitely be on the menu when exploring Israel.
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This is how long you have to soak and cook chickpeas:
Soaking chickpeas is a crucial step to soften them and reduce cooking time.
There are two main methods of soaking: long-term soaking and quick soaking.
The longer you soak the chickpeas, the shorter their cooking time will be.
These step-by-step instructions contain all the information on how to prepare it.
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Long-term soaking
Preparation:
Rinse dried chickpeas thoroughly under running water to remove dirt and impurities.
Soak:
Place the chickpeas in a large bowl and cover with enough water to completely submerge them.
The chickpeas absorb the water and grow larger as they soak, so you should add at least three times as much water.
Duration:
The chickpeas should be soaked for at least twelve hours, but ideally 24 hours.
During this time, change the water once or twice.
After soaking for twelve hours, the cooking time is about one to two hours;
If they sit in the water for 24 hours, the cooking time is reduced to 30 to 40 minutes.
After soaking:
Drain the chickpeas, rinse thoroughly again and boil in fresh water.
Quick soaking
Prepare:
Rinse dried chickpeas thoroughly.
Cooking:
Place the chickpeas in a pot, cover with water and bring to a boil.
Soak:
After the water boils, remove the pot from the heat, cover and let it soak for an hour.
After soaking:
Drain the chickpeas and rinse again.
Simmer the chickpeas again with fresh water over medium heat for an hour.
Afterwards, the legumes are cooked enough for spicy stews or soups because they are still a little firmer than after long-term soaking.
Preparation and recipes with chickpeas
After the chickpeas have been soaked and cooked, they can be processed into delicious oriental dishes such as hummus or falafels.
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Cooked chickpeas are extremely versatile and can be used in a variety of dishes, from salads and soups to stews and purees.
They are also the basis for hummus and falafel, two popular dishes in Middle Eastern cuisine.
Hummus:
To make hummus, cooked chickpeas are pureed and mixed with tahini, olive oil, lemon juice, garlic and spices.
Falafel:
For falafel, soaked, uncooked chickpeas are ground and formed into small balls or patties with herbs and spices, which are then deep-fried.
Properly soaking and cooking chickpeas can improve digestibility and allow for the preparation of a variety of delicious and nutritious dishes.
For those who are in a hurry, the quick-soaking method or canned chickpeas offer a suitable alternative to quickly conjure up authentic recipes from oriental cuisine.
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