Chickpeas - Dried - Bulk - per 10g
How to cook dried chickpeas
Dried chickpeas generally need to be soaked before cooking as they are very hard.
Slow soaking dried chickpeas: Tip them into a bowl and cover with cold water, and use plenty of water as they will swell as they soak. Leave overnight or for 8-12 hours to absorb water and swell. Adding bicarbonate of soda can help the soaking process, especially if you live in a hard water area. It will soften the skins and, if you are making hummus, give a lighter, smoother result. Use 1 tbsp per 500g dried chickpeas.
Quick soaking dried chickpeas: Tip your chickpeas into a saucepan and cover them with lots of cold water, bring to a boil (again add bicarbonate of soda, if you like) and then boil for 1 minute. Turn off the heat and leave to soak for 1 hour.
Stove top cooking dried chickpeas
How long your chickpeas will take to cook will depend on how long they have been dried and stored for.
- Drain your soaked chickpeas and tip them into a pan.
- Add cold water until you have twice the volume of the chickpeas.
- Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45 mins (if you are going to cook them further in another dish) or up to 1 hour. Taste to see if they are tender. If not, continue cooking, checking the tenderness every 10 mins. Drain.
If you want to cook a whole bag at a time and freeze them in batches then cool them first. They will freeze for up to a month or keep in the fridge for up to three days.
Product from Ord River - a large river in Western Australia, known for its Kimberley Kabuli chickpeas – a delicious variety that is larger than other types of chickpeas and has a great nutty flavour.