As the chickpeas absorb the water, you may need to add more. In fact, chickpeas can nearly double in size, so you may end up needing twice as much water as you have chickpeas. Soaking is important for two main reasons. First, soaking dried chickpeas softens them, thereby cutting down the amount of time they need to cook. Second, the soaking process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest.
Baking soda is not strictly necessary, but it can be beneficial. The molecules in baking soda attach themselves to gas-inducing sugars in the chickpeas known as oligosaccharides. By binding to these sugars, baking soda can break them down and partially remove that gut felt odorous, gas producer from the structure of the chickpea. On the other hand, baking soda can leave behind a salty, soapy flavor in large amounts, so if you decide to use it, you should only use a little.
Cover the pot of chickpeas with a clean dish towel or lid as they soak. You can leave them out at room temperature; refrigeration is not needed.
Place the chickpeas in a stockpot or large saucepan and cover with 3 to 4 inches (7. 6 to 10 cm) of water. Bring the contents of the pot to a boil over high heat on the stove. Let them continue boiling rapidly for 5 minutes, with baking soda included. Remove the pot of chickpeas from the heat, cover loosely, and let the chickpeas soak in the hot water for a full 1 hour.
Any dirt or debris in the soaking water can adhere to the chickpea skin as the chickpeas soak, so it is important to drain the water and rinse the chickpeas well. The sugars that broke down into the water can still cling to the sides of the chickpeas, too, which is another important reason to dump the water and rinse the beans. Rinsing the chickpeas can also help remove the aftertaste left behind by baking soda.
If you want to make the beans more flavorful, add about 1/4 tsp (1. 25 ml) of salt to the contents of the saucepan for every 2 qt (2 L) of water used. The beans can draw the salt in as they cook, thereby flavoring the inside of the chickpea as well as the outside. As a general guideline, use about 1 qt (1 L) of water for every 1 cup (250 ml) of soaked beans.
For dishes that require firm beans, like stews and soups, only cook the beans for about 1 hour. For dishes that require softer beans, like hummus, cook for about 1 1/2 to 2 hours.
By rinsing the chickpeas now, you clean off any surface debris or dirt clinging to the dried beans. This is also a good chance to pick out any small stones or dark brown chickpeas that accidentally got mixed into the batch.
Note that a pre-soaking is not needed when you cook the chickpeas in a slow cooker. Since the chickpeas will cook so slowly, they do not need to be softened beforehand. The use of baking soda is still recommended, however. Since you are skipping the pre-soaking step here, the sugars do not have the same opportunity to break down as they do with the traditional boiling method. The use of baking soda, which helps break apart gas-inducing sugars, can make the chickpeas a bit easier to digest once finished. If you decide not to use the baking soda, you can add 1 tsp (5 ml) of salt to the water, instead. The salt will not break apart the sugar, but it will add more flavor to the chickpeas, which will absorb the grains of salt as they take in water. As a result, the inside of the chickpeas will be seasoned as well as the outside.
If you want slightly firmer beans, cook them on high for only 2 to 3 hours. [3] X Research source
The water the beans cooked in can contain a lot of dirt and stripped sugars, so it needs to be dumped out. The chickpeas must also be rinsed since some of the debris in the water can end up clinging to the surface of the chickpeas.
Note that slow cooked chickpeas tend to be very tender, so you might be better off using them in a recipe that calls for soft, tender chickpeas rather than one requiring firmer beans.
You could also grease the baking sheet with shortening or cover it with a layer of aluminum foil or parchment paper.
You could also drain the liquid from the beans using the lid of the can. Partially crack the lid open just enough so that liquid can escape but chickpeas cannot. Tip the can over a sink and let the liquid drain out through this gap. Drain out as much liquid as possible before opening the lid all the way. You can also add water to the drained can and swish it around to help rinse the beans. Place the lid over the can so that there is a small gap and pour out the rinsing water through this gap. Note, however, that proper rinsing through a strainer is still the recommended method.
Be careful as you press on the chickpeas, however, since you do not want to accidentally crush them by using too much force.
The oil will add flavor to the chickpeas, but it will also help them to develop a pleasant color and texture while roasting in the oven.
Make sure that the chickpeas are kept in a single layer. The beans need equal exposure to the heating elements in order to cook evenly.
Pay close attention to the chickpeas as they cook so that you can remove them if they appear to be burning.
You can experiment with other spices and spice mixes, as well. For instance, you can season the chickpeas with paprika, chile powder, curry powder, garam masala, or even cinnamon.
