Step 1

Rinse the chickpeas and place in a large bowl.

Step 2

Cover the chickpeas with cold water and let them soak for at least 8 hours (overnight). The chickpeas will expand 2-3 times their size, so make sure to add enough water. *

Step 3

Drain and rinse the soaked chickpeas well. **/ ***

Step 4

Place in a large saucepan and cover with water, leaving a couple extra inches.

Step 5

Bring to a boil and cook for about 30-40 minutes until soft.****

Step 6

During the cooking process, a foam can appear on the top of the water. Scoop this out and discard it. Alternatively, add a spoonful of oil to the pan and this should reduce the foaming.

Step 7

Once cooked, drain the chickpeas*****. Let them cool down completely before storing them.******

Step 8

Store in the fridge in an airtight container for 3-5 days.

Step 9

If freezing, separate in convenient portions and store in freezer-safe containers. Keep in the freezer for up to 3 months. 1 kg dried chickpeas will yield about 12 cups cooked chickpeas. You can freeze them in portions of 1.5 cups (250 g) which is also the "drained weight" of 1 can of chickpeas.

Step 10

The last step is to use your frozen chickpeas and really it couldn't be any simpler. Remove from the freezer and allow to that then add them to meals while cooking, or reheat by themselves in a pot or in the microwave.