Basic Chickpeas


Chickpeas - great stuff, versatile protein for stews, curry, dips, etc.

60gm (dry weight) chickpeas makes a vegetable portion for one person.

A few uses:


Mutton couscous

Veggie couscous

Channa Masala

Chickpea Salad

Chickpeas with Olives snack

Chickpea Soup

Curried Chickpeas

Chickpeas Tabouli

Couscous Sultanas

This recipe contains the following types of ingredient: plants and fungi.


60 gm
dried chickpeas


Soak the Chickpeas overnight in plenty of water.

Drain and cover in boiling water with about 1 cm spare.

Bring to the boil.

Skim off any scum that forms with a spoon, cover, and turn down to simmer.

Simmer for 1 to 1½ hours.

After 1 hour test a chickpea, if it is soft to the palate they are cooked, if not continue cooking.

Cooking time for chickpeas frequently comes up over 2 hours. However, they don't go mushy like haricot or kidney beans. So they are good as a basis for other meals or interesting texture or bulk in other dishes because they can be included in the cooking phase of another meal once they are ready.

To serve

As per the application.


If you forget to do the overnight soak, don't panic.

Weigh out the chickpeas, cover in cold water, bring to the boil, and boil hard for a few (3 to 5) minutes. Then turn the fire down to a simmer and proceed as per the simmer above.

You may get a crunchier texture this way.