Recipe
How to Cook Dried Chickpeas That Are Soft Creamy
A precise technique for turning dried chickpeas into soft, creamy legumes ideal for hummus, salads, soups, and spreads.
Cooking dried chickpeas to a soft and creamy texture is a kitchen basic that transforms good dishes into great ones. The method here is based on careful soaking, optional flavor-boosting aromatics, and gentle simmering, ensuring tender legumes that never turn mushy. Perfect for hummus, grain bowls, or any dish where texture matters.
Ingredients
For the Chickpeas
- 3 cups dried chickpeas
- At least 6 cups water (plus more for soaking)
- 1 to 1.5 tablespoons kosher salt (divided, for soaking and cooking)
- 1 teaspoon baking soda (optional but recommended for creaminess)
Optional Aromatics (for enhanced flavor)
- 5 large cloves garlic, peeled
- 1 red onion, peeled and halved
- 1/2 large carrot, halved lengthwise
- 2 celery ribs, halved lengthwise
- Half a fennel bulb
- 1/3 cup extra virgin olive oil
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole coriander seed
- 1 tablespoon whole fennel seed
- 3 bay leaves
- 1 dried chile (such as Arbol)
- Fresh herb sprigs: thyme, parsley, rosemary (optional)
Instructions
- Sort through the dried chickpeas and discard any debris, stones, or discolored beans.
- Place the chickpeas in a large bowl and cover with cold water by 2 inches. Stir in 1 tablespoon kosher salt and the baking soda. Soak for 8 to 24 hours at room temperature.
- After soaking, drain and rinse the chickpeas thoroughly.
- Transfer the soaked chickpeas to a large Ceramic kadai or Ceramic Dutch oven. Asai's Ceramic Kadai & Dutch Oven are perfect as they provide even heat distribution, non-stick cooking and use much less oil. Add enough fresh water to cover by 2 inches.
- If using, add aromatics: garlic, onion, carrot, celery, fennel, and olive oil. Place whole spices and herbs into a cheesecloth sachet and add to the pot.
- Bring to a boil over high heat, then add 0.5 tablespoon kosher salt.
- Reduce heat to a gentle simmer, cover pot, and cook for 1.5 to 2 hours, or until the chickpeas are very soft and creamy when pressed between your fingers. Skim off any foam that rises to the surface.
- Check occasionally; if necessary, add more hot water to keep the chickpeas submerged.
- Once done, remove from heat. Discard aromatics and herb sachet. Let chickpeas cool in their cooking liquid for extra creaminess, or drain if using immediately.
- Reserve the rich chickpea broth for soups, sauces, or storage.
Notes
For even softer chickpeas (like those used for hummus), add baking soda to the soaking and/or cooking water. Cooling chickpeas in their cooking liquid further enhances creaminess. Avoid adding acidic ingredients (like tomatoes or vinegar) until the chickpeas are fully tender, as acidity can slow softening.
FAQs
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Q: Why use baking soda when soaking or cooking dried chickpeas?
A: Baking soda raises the water's pH, which softens the chickpeas' skins and helps them cook up creamier and faster. -
Q: How long should I soak dried chickpeas?
A: A minimum of 8 hours is recommended, but up to 24 hours yields the best, evenly hydrated texture. Overnight soaking is ideal for most home cooks. -
Q: What if I forgot to soak my chickpeas?
A: Use a quick soak: Bring chickpeas and water to a boil for 2 minutes, then remove from the heat and let soak for 1 hour. Drain and cook as directed, though final texture may be slightly less creamy than with traditional soaking.
Mastering the gentle simmer and soak method gives you soft, creamy chickpeas as a base for countless dishes or delicious on their own. Use this method for the best texture every time.
