We guide you through how to cook chickpeas with simple steps to soak, peel and prepare and several cooking methods to try out.
Chickpeas are a lot easier to prepare than you might think! First of all, you should know that you need to soak chickpeas before cooking them. Do not eat your chickpeas raw, as they will contain toxins like lectins. Only after soaking and cooking can you enjoy them without hesitation.
Okay, maybe a second rule isn’t all that wrong. Allow time and planning for cooking chickpeas, because you should soak them in water for at least 12 – ideally 24 hours before cooking. But then it starts.
How to cook chickpeas properly
- Before preparation, simply drain off the soaking water and then rinse well again.
- Cover the chickpeas with fresh water and bring them to a boil.
- Then simmer on low heat for 1-2 hours. It all depends on how you want to enjoy the chickpeas. One hour is enough for soups and stews. For example, if you want to make humus out of it, we recommend simmering the chickpeas for 1.5 to 2 hours.
- The chickpeas are done as soon as you can pierce them with a knife. Similar to potatoes.
- Now all you have to do is drain the chickpeas through a sieve and rinse again vigorously.
- Your cooked chickpeas are DONE!
What do you have to pay attention to?
Before raw chickpeas are eaten, they should be soaked and cooked beforehand, only then are chickpeas safe and edible. Because the toxin only breaks down during cooking. Soaking is also important for two reasons. On the one hand, this makes the hard legumes soft and swell, which makes them cook faster and, on the other hand, they are easier to digest.
Boiling the soaked chickpeas
- Boil with fresh water
- After soaking, the soaking water should be poured away and the chickpeas should be rinsed well. Because the soaking can leave residues of the toxins on the chickpeas and in the water.
Cooking time of chickpeas
Then cover the chickpeas with fresh water and bring to a boil over medium to high heat. Then cook the chickpeas on low heat in simmering water for 1-2 hours. The exact cooking time depends on the dish you want.
After cooking, drain everything through a sieve and rinse the chickpeas under running water.
Cooking without soaking chickpeas?
Chickpeas can also be cooked without soaking. It only extends the cooking time by around 30 minutes. Chickpeas can also be prepared spontaneously.
How to cook chickpeas: best methods
There are different methods of making chickpeas. You can cook them classically or prepare them in the slow cooker. Another method is to roast the chickpeas.
When cooking, as we said above, make sure that you soak the legumes first. This process shortens the time it takes for the chickpeas to cook, and most of the starch in the chickpeas is broken down, making them easier to digest. This soaking process should happen overnight and last at least 8 hours.
It is important that the chickpeas are rinsed for about a minute after soaking so that the remaining starchy residues are removed. Then bring the chickpeas to a boil and let them simmer for 1 to 2 hours. They’re done when they’re soft.
How to cook chickpeas in a slow cooker
With the gentle cook method, you start by rinsing the chickpeas well to remove any dirt. Then the chickpeas are mixed with water in the slow cooker without soaking them beforehand. Depending on the type of slow cooker, it now takes about 4 hours. We recommend rinsing the finished chickpeas again.
How to roast chickpeas
First you preheat the oven to 200 degrees and cover the baking sheet with baking paper. For this you should use the already cooked chickpeas from the can or from the jar. Rinse the chickpeas well and carefully remove the skin by rolling them back and forth in two kitchen towels. Drizzle the chickpeas with a little oil and spread them on the baking sheet, where they will roast until golden brown for about 30 to 40 minutes.
Pressure cooker chickpeas
After you’ve washed your chickpeas properly with water, put them in the pressure cooker. This is then filled up until it is completely wetted with water. The chickpeas should only fill half the pot as they expand during the cooking process.
How to cook canned chickpeas
However, if you have to cook quickly or if the effort is too great for you, you can also use pre-cooked chickpeas from the jar or the canned version, because these can be processed further directly. Canned chickpeas don’t taste as good as dried ones when prepared. But they are ready within a few minutes. Simply open the can, put the chickpeas in a sieve and rinse with clean water.
Should you peel chickpeas?
If you want the chickpeas to be very fine, for example to prepare hummus, the chickpeas can also be peeled. Of course, not every chickpea should be peeled individually, because this would really be an enormous effort in the kitchen. When preparing hummus, it is therefore advisable to put the chickpeas in a sieve and press them through the sieve with a pounder, which will leave the chickpea skin behind. This works wonderfully and is a time-saving alternative!
If you want to add even more chickpeas to your diet, these super quick recipes can be used for any occasion. It doesn’t matter whether you prefer meat, vegetarian or vegan. Always fits!
How to cook chickpeas: classic recipes
Falafel with lettuce and mint yogurt
Falafel are not only delicious and healthy, they are also quick to prepare. For the falafel mixture, put cooked chickpeas, onion, garlic, parsley, chilli, lemon juice and lemon zest as well as cumin and salt in the blender. After mixing, add enough chickpea flour to create a malleable mixture. Then you shape small balls and deep-fry them in hot oil. Falafel taste spicy and are very filling.
If you don’t want to deep-fry (and want to cut back on fat), you can brush falafel chickpea balls with oil and bake them in the oven for quick recipes. Also suitable: The falafel dough can be baked in the waffle iron. This gives a different shape, but the result is very tasty.
For 4 people
- 3 can (s) (425 ml each) chickpeas
- 1 onion
- 4 Garlic cloves
- 1 Egg yolk (size M)
- 1 tbsp breadcrumbs
- 1 tbsp Flour
- ground cumin
- Juice of 1 lemon
- 125 g Sesame paste (tahini)
- 12-13 tbsp olive oil
- 6 stems mint
- 250 g Whole milk yogurt
- 200 g Cherry tomatoes
- 1 bunch Spring onions
- 1 small romaine lettuce
- 6 tbsp White wine vinegar
- Oil for deep-frying
- 2-3 thin flatbreads
- Drain 2 cans of chickpeas, rinse briefly and then drain.
- Peel and dice the onion and garlic. Set aside about half of the garlic.
- Finely puree the chickpeas, onion and garlic.
- Mix with egg yolk, breadcrumbs and flour, season with 1 teaspoon salt and 1 pinch of cumin, chill.
- For the hummus, drain off the remaining chickpeas, rinse briefly and drain. Put the remaining garlic, lemon juice and 100 ml water in a tall mixing bowl and puree finely, season with 1/2 teaspoon salt.4thStir in sesame paste and 4–5 tablespoons of oil.
- For the yogurt sauce, wash the mint leaves and shake dry. Pluck leaves and cut into fine strips, except for something to garnish. Mix the yoghurt and mint, season with salt and pepper.
- For the salad, wash, clean and halve tomatoes. Clean and wash the spring onions and cut into rings. Clean the lettuce, wash it, chop it up and let it drain well. Whisk the vinegar, salt, pepper and sugar together. Beat 8 tablespoons of oil in a thin stream. Mix the salad ingredients and dressing together.
- Heat the frying oil in a high saucepan to approx. 180 ° C.
- Shape the falafel mixture into a test ball and fry it. If it crumbles, mix in a little more flour. Form approx. 25 small flat balls.
- Bake in the hot frying fat in portions for 4–5 minutes until golden brown. Drain on kitchen paper.
- Halve the flatbreads. Serve the falafel on 1/2 flatbread each with lettuce, hummus and yoghurt sauce.10.Garnish with mint.
Hummus quick and easy
Hummus is also quick to make. The main ingredient is again cooked chickpeas or canned chickpeas. Other ingredients are sesame paste, lemon juice and zest, olive oil, salt, cumin and garlic. Put everything in the blender and mix to a creamy mass, done! Hummus can be modified in many ways. Variants with beetroot, carrots or spring onions taste great. You can also experiment with the spices.
For 6 people
- 2 can (s) (425 ml each) chickpeas
- 2 Garlic cloves
- 2 tbsp Lemon juice
- 200 g Tahina (sesame paste; glass)
- 6 tbsp good olive oil
- Rinse the chickpeas in a colander with cold water and drain them.
- Set aside 2 tbsp chickpeas.
- Peel the garlic and cut into small pieces.
- Puree the chickpeas, garlic, lemon juice, tahini and 4 tablespoons of oil with a hand blender.
- Season to taste with salt.
- Serve with the rest of the chickpeas.
- Drizzle over 2 tablespoons of oil if desired.
Fiery chilli-pepper chickpea nibbles
- 2 cans (425 ml each) Chickpeas
- 3 tbsp oil
- 1 tbsp salt
- 1 tsp cumin
- Chili powder
- Sweet paprika
- Parchment paper
- Drain the chickpeas, rinse briefly, drain and pat dry.
- Mix the oil, salt, cumin, chilli powder and sweet peppers together. Mix with the chickpeas and spread on a baking sheet lined with baking paper.
- Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 35-40 minutes. Take out and let cool down.
Curry dishes, salads, roasted
Chickpeas are a good basis for curry dishes. Vegetables of your choice can be combined with the cooked chickpeas, and spices from cumin to chilli go well. Boiled chickpeas are delicious in a salad, all conceivable variations are allowed. If you want crunchy ingredients in salads or as a topping for vegetable dishes, you can roast cooked chickpeas in the oven.