½ to 1teaspoonbaking soda,depending on the cooking mehtod
1 to 2bay leaves
2garlic cloves.lightly smashed
Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Yield: This recipe will yield approximately 5 to 6 cups of cooked chickpeas. Serving size is estimated to be ½ cup.
Can you freeze cooked chickpeas? First, pat the chickpeas dry and put them in ziptop bags (it helps to spread them in a single layer and freeze them laying flat). They will last 6 months or longer in the freezer.
Can you cook chickpeas in the slow cooker or pressure cooker? Yes! See my complete guide on How to Cook Chickpeas.