How to cook chickpeas

High in protein, nutrients and fibre, chickpeas are used in a multitude of popular dishes, from creamy hummus and salads to falafel and vegetarian curries. Due to their adaptability in many dishes, chickpeas can be cooked in a variety of ways.

How to soak dried chickpeas

Soaking is necessary when cooking with dried chickpeas. This can be done in many different ways, depending on what you have on hand in your kitchen and how much time you have to do it.

Long soak chickpeas

If you’re cooking dried chickpeas on the stovetop, you will need to soak them first. Transfer the beans into a bowl and cover them with plenty of water. Leave them overnight for around 8-12 hours. You can also add one tablespoon of bicarbonate of soda per 500g of dried chickpeas to speed up the process.

Quick soak chickpeas 

Put the dried chickpeas into a saucepan and fill it with cold water. Bring the water to a boil for one minute. Remove from the heat, and leave the chickpeas to soak for an extra hour. 

Once the dried chickpeas have been soaked, they’re ready to be cooked.

How to boil chickpeas

Boiling chickpeas is a popular cooking method, particularly if you’re planning on adding them to a salad or curry. 

1. Drain the pre-soaked chickpeas.
2. Put the drained chickpeas into a pan, then fill it with plenty of water or stock. It should measure to about 8-10 cm above the chickpeas. 
3. Bring the pan to a boil, then reduce the heat to a simmer for around 10 minutes or until the chickpeas are tender. 
4. Remove from the heat, drain well, and serve.

How to cook chickpeas in a slow cooker

Preparing chickpeas in a slow cooker not only saves you time but also takes care of all the hard work.

1. Put your dried chickpeas into the slow cooker (no soaking needed).
2. Fully submerge the chickpeas with plenty of water, along with any seasoning or stock.
3. Put the slow cooker on high for 4 hours, or if you’re preparing the chickpeas in the morning, put the slow cooker on low and cook for 6-8 hours.
4. Serve and enjoy. 

How to cook canned chickpeas

For those with limited time, canned chickpeas are a great alternative, especially for busy days when you need quick dinner ideas. Roast them, blend them, mash them – the options are endless. One of the most popular ways to cook canned chickpeas, however, is in a pan.

1. Drain the can of chickpeas and rinse them using a colander or sieve. 
2. Put the chickpeas into a pan with around half a cup of water and begin to cook over a medium heat.
3. Add some olive oil and any seasoning, then heat for 30 minutes, stirring regularly. Try adding garlic, paprika and lemon juice for a delicious, tangy finish.

How to roast chickpeas 

Roasted chickpeas are perfect for adding to salads, especially if you follow a plant-based diet. They’re also ideal for just snacking on as a protein-filled snack throughout the day. 

1. Preheat the oven to 200°C or gas mark 4.
2. Put the prepared and drained chickpeas into a bowl and season – try olive oil, paprika, garlic powder and lemon juice. Toss well until the chickpeas are evenly coated.
3. Place the chickpeas onto a lined baking sheet and roast in the oven for around 30-35 minutes, making sure to stir them halfway through the roasting process.
4. Remove the chickpeas from the oven and serve straight away, or let them cool, then place them in an airtight container until you’re ready to eat them.

Dried chickpeas vs canned chickpeas 

The main difference between using dried chickpeas and canned chickpeas in recipes is convenience. Canned chickpeas are a much easier option if you’re short on time. However, canned chickpeas can contain a higher salt content than the dried variety. Alternatively, dried chickpeas are considered cheaper, as they can be frozen once soaked to use at a later date. Both forms of chickpeas are a staple worth keeping in your cupboard.

Chickpea recipes

Now that you know how to prepare both dried and canned chickpeas, try some vegetarian recipes with chickpeas from HelloFresh.

• Chermoula Chickpea & Roast Veggie Soup Recipe
• Middle Eastern Chickpea & Tomato Stew
• Coconut Chickpea Curry & Mustard Seeds
• Chermoula Chickpea & Pumpkin Buddha Bowl Recipe