Homemade chickpeas (also known as garbanzo beans) are super easy to make, whether you’re cooking them from dried beans or making something like roasted chickpeas as a crunchy snack. Here’s a guide to both methods, so you can enjoy chickpeas in various ways!
1. How to Cook Dried Chickpeas (Stovetop Method)
Ingredients:
- 1 cup dried chickpeas
- Water (enough to cover the chickpeas by 2-3 inches)
- 1-2 bay leaves (optional, for added flavor)
- 1-2 garlic cloves, smashed (optional)
- Salt, to taste (add after cooking)
Instructions:
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Rinse the Chickpeas:
- Rinse the dried chickpeas thoroughly under cold water to remove any dust or debris.
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Soak the Chickpeas:
- You can either soak them overnight or use the quick-soak method:
- Overnight soaking: Place the chickpeas in a large bowl and cover them with water. Let them soak for 8-12 hours or overnight. Drain and rinse before cooking.
- Quick soak: In a pot, bring the chickpeas and enough water to cover them by a couple of inches to a boil. Let them boil for 2 minutes, then remove from heat and cover for 1 hour. Drain and rinse.
- You can either soak them overnight or use the quick-soak method:
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Cook the Chickpeas:
- Add the soaked chickpeas to a large pot and cover them with fresh water (about 2-3 inches above the chickpeas). You can add bay leaves and garlic for extra flavor if you like.
- Bring the water to a boil, then reduce the heat to low and let the chickpeas simmer, uncovered, for 1-1.5 hours or until they are tender. You may need to skim off any foam during the cooking process.
- Tip: If the chickpeas are still tough after the cooking time, continue simmering for another 20-30 minutes, adding water as needed.
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Salt the Chickpeas:
- Once the chickpeas are tender, add salt to taste. If you add salt too early, it can make the chickpeas tough.
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Drain and Use:
- Drain the cooked chickpeas and remove any bay leaves or garlic. You can use them right away or store them for later use.
Storage:
- You can store cooked chickpeas in the refrigerator for up to 5 days or freeze them for up to 3 months. Be sure to save some of the cooking liquid to add flavor if freezing.
2. How to Make Roasted Chickpeas (Snack or Salad Topping)
Roasted chickpeas are a great, crunchy snack or topping for salads and soups. Here’s how to make them:
Ingredients:
- 1 can or 1 1/2 cups cooked chickpeas (drained and patted dry)
- 2 tbsp olive oil
- 1 tsp paprika (or smoked paprika for extra flavor)
- 1/2 tsp garlic powder
- 1/2 tsp cumin (optional, for a warm, earthy flavor)
- Salt and pepper, to taste
- Optional: a pinch of cayenne pepper or chili powder for spice
Instructions:
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Preheat Oven:
- Preheat your oven to 400°F (200°C).
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Prepare the Chickpeas:
- If you’re using canned chickpeas, drain and rinse them thoroughly. If you’re using freshly cooked chickpeas, make sure they’re well-drained.
- Spread the chickpeas out on a clean kitchen towel or paper towels and pat them dry. Removing as much moisture as possible will help them crisp up in the oven.
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Season the Chickpeas:
- In a bowl, toss the chickpeas with olive oil, paprika, garlic powder, cumin, salt, pepper, and any other spices you prefer. Make sure the chickpeas are well-coated.
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Roast the Chickpeas:
- Spread the seasoned chickpeas in an even layer on a baking sheet lined with parchment paper.
- Roast for about 25-30 minutes, tossing halfway through, until the chickpeas are golden brown and crispy. Keep an eye on them during the last few minutes to make sure they don’t burn.
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Cool and Enjoy:
- Let the roasted chickpeas cool completely before enjoying them as a snack or topping.
Storage:
- Store roasted chickpeas in an airtight container for up to 1 week. They’ll stay crispy longer if you leave them in a container with a little airflow, like a paper bag or perforated container.
3. Bonus: Chickpea Hummus Recipe
If you’ve cooked a batch of chickpeas and want to turn them into a creamy spread, try this easy hummus recipe:
Ingredients:
- 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 tbsp tahini (sesame paste)
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp ground cumin (optional)
- Salt and pepper, to taste
- 2-3 tbsp water (to thin out the hummus as needed)
Instructions:
- In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper.
- Blend until smooth. Add water, 1 tablespoon at a time, until the hummus reaches your desired consistency.
- Taste and adjust seasoning as needed. Serve with pita, veggies, or crackers.
Tips for Cooking Chickpeas:
- Soaking chickpeas helps them cook faster and makes them more digestible.
- Use cooked chickpeas in salads, soups, stews, or stir-fries. They’re versatile and add great texture to many dishes.
- If you like your roasted chickpeas extra crunchy, try increasing the baking time or lowering the temperature slightly and cooking longer.
Enjoy your homemade chickpeas however you like—whether crispy and roasted, creamy in hummus, or simply as a hearty addition to your meals!