This recipe will make about 2 cups of cooked chickpeas — possibly more than you’ll need for a single use. But not to worry. Extra chickpeas may be refrigerated in their cooking liquid for about a week, or drained and frozen for up to a year.
The chickpeas must be soaked before being cooked. Two methods are described below.
And the amount of time necessary for cooking the chickpeas will depend on how you wish to use them. For salads, I prefer the chickpeas just slightly al dente, while for making a dish like hummus they should be cooked until totally tender.
The cooking time will also depend on how old they are, i.e. how long ago they were harvested. How to tell when they’re ready? Test by tasting every so often.
1 cup dried chickpeas
about 2 quarts (liters) water
1 bay leaf
1 tsp. sea salt or regular salt
Measure the chickpeas into a bowl.
Method 1: Cover with 1 quart (liter) cold water. Soak overnight
Method 2: Cover with 1 quart (liter) boiling water. Soak for one hour.
Transfer the soaked chickpeas and their liquid to a large pot. Add more water until the water level rises to about one inch (2.5 cm) above the chickpeas.
Bring to a boil. Reduce the heat. Skim off any foam. Add the bay leaf.
Simmer for 30 minutes to an hour. Remove from heat, add the salt and allow to cool.
Drain through a colander, catching the cooking liquid in a recipient placed beneath.
The chickpeas may be used immediately or stored. To refrigerate, transfer to a jar or tupperware with their cooking liquid. To freeze, add no liquid.