afoona
Cooked chickpeas
Salads

Cooked chickpeas

Dried chickpeas, soaked overnight and cooked until very soft, or ready-cooked chickpeas; lentils are made the same way, without soaking and with a short cooking time.

⏱ 1 hr 48 minMake ahead: 8 hr

👨‍🍳 Method

  1. 1
    Soak the chickpeas overnight in plenty of cold water.
    ⚙ SoakingBowl
    💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
  2. 2
    Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.
    ColanderStovePot
    💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
  3. 3
    Drain, reserving a cup of the cooking liquid.
    Colander
205calories
11 gprotein
34 gcarbs
3 gfat
● protein 21%● carbs 65%● fat 14%

Per serving (125 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

⚙️ What you can change

  • Possible additions: Turmeric in the cooking water · Baking soda
  • Lentil cooking time (minutes): 20

🔗 Used in

Hummus · Msabbaha · Legume Salad

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