Using dried chickpeas takes a little bit of preparation compared to grabbing a tin, but you’re rewarded with far better tasting chickpeas. Make up a big batch and use in lots of different things, from curries to hummus and falafel. They’re even great roasted for snacking and freeze well so you can keep them on hand for quick meals in future.
For both methods below, start by rinsing the beans and removing any bad peas or stones.
You can also cook your chickpeas with a pressure cooker but I don’t have one so it’s not featured below. If you have a tried & tested way of cooking chickpeas with a pressure cooker do let me know via firstname.lastname@example.org
This takes the longest and so isn’t great if you need to use the chickpeas on the same day, but this is how I do my chickpeas at the weekend in preparation for a big batch of hummus and using in a couple of different recipes in the week. You don’t need to pre-soak for slow cooker chickpeas.
Measure out your chickpeas and water using a 1:2 volume ratio and place in the slow cooker. I tend to use 3 cups of chickpeas. Cook on low overnight or for around 6-8 hours.
Soak & boil
Soak your chickpeas overnight in cold water, or speed the process up by covering the chickpeas with water, bringing to the boil for 1 minute, and then leave to soak in the water for 1 hour.
Drain & rinse the chickpeas then cover with double the volume of water to chickpeas.
Bring to the boil and then simmer for one hour, checking occasionally to make sure they haven’t boiled dry and topping with water as necessary.