How to Soak Dry Chickpeas (9 Steps)
Heart-healthy chickpeas, also called garbanzo beans, provide folate and magnesium and are an excellent source of fiber. Using canned chickpeas may be more convenient, but you sacrifice much of the nutrient content, making it an overall healthier choice to buy the dry chickpeas and cook them yourself.
Soaking chickpeas reduces the cooking time and makes them easier to digest. As a bonus, soaking chickpeas reduces raffinose-type oligosaccharides, the sugars that give you gas. Whether you use the slow method or the fast method, the end result is the same.
Things You'll Need
- Dried chickpeas
- Water
- Large pot or saucepan
- Bowl
The Fast Method
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Pick through the chickpeas and inspect each one. Look for dark spots or deep cracks and discard the chickpeas that have those.
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Place the chickpeas that passed inspection into a large pot or saucepan.
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Add 2 to 3 cups of water for every cup of chickpeas.
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Place the pot on the stove and bring the water to a boil.
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Remove the pot from the heat after two minutes and set the beans aside to soak for 2 hours.
The Longer Method
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Sort the chickpeas by hand and discard any that are broken or discolored.
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Put the chickpeas into a large pot or bowl.
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Add 2 to 3 cups of water for every cup of chickpeas.
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Place the bowl in the refrigerator overnight or for at least 8 hours.
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