Cooking Chickpeas (also known as garbanzo beans or Italian peas)

BEFORE COOKING:

Soak the chickpeas for 10–12 hours (2–3 cups of water per 1 cup of chickpeas), then drain.

COOKING:

Place into boiling water (salt is optional). Cook for 1–1.5 hours on low heat. To remove impurities, change the water during cooking (if necessary, even twice). Skim off the foam occasionally. To soften the chickpea skins, add a peeled potato during cooking. Cook uncovered for the first 30 minutes, then partially cover with a lid. The chickpeas should be firm, not soft.

AFTER COOKING:

After cooking, drain and dry by spreading on a paper towel.

SERVING SUGGESTION:

Chickpeas are often added to soups and hearty stews. They are the main ingredient in the Lebanese dip known as hummus. They work well in salads and as an addition to vegetable dishes. Pureed chickpeas can also serve as a base for patties.

Enjoy your meal!