Basic Chickpeas
GarbanzosChickpeas are grown and widely used throughout Mexico. Mexican cooks soak chickpeas overnight to reduce cooking time and to help loosen the skins so they will rub off easily after they are cooked, a traditional technique that I follow. It is not necessary to rub off the skins, but the beans have a smoother texture and taste without them.It is very easy to cook dried chickpeas. Of course, it does take time to cook any beans from scratch, but the results are worth the extra effort, for the beans will have better flavor. Dried chickpeas require very little attention while they cook, but plan ahead and allow time to soak the beans overnight in the traditional way.
Equipment
- strainer
Ingredients
Makes 3 cups cooked beans; about 6 servings
- 1 cup dried chickpeas garbanzo beans
- ½ teaspoon salt
Instructions
- Put the chickpeas in a strainer or colander and rinse under cold tap water.
- Drain and put into a bowl.
- Add hot water to about 1 inch above the level of the beans.
- Cover and soak overnight.
- Put the soaked beans and the soaking water into a large pot.
- Add 2 more cups of water and the salt.
- Bring to a boil, then reduce the heat to low, cover and simmer until the beans are tender, but not mushy, about 1½ hours.
- Cool the beans in the broth; then scoop chickpeas out of the broth, about ¼ cup at a time, and rub off the thin outer skins with your fingers and discard them.
- Put skinned chickpeas into a bowl.
- Repeat until all are skinned, then return all the chickpeas to the broth.
- The beans are ready to use, or cover and refrigerate, in their broth, for up to 3 days.
