How to Boil and Store Chickpeas

500g dried chickpeas
2 bay leaves
1 slice of celery root (optional)
1 teaspoon baking soda (optional)
salt

1. How to boil dried chickpeas
   
   
   • Put the dried chickpeas to soak in plenty of cold water. Leave the chickpeas to soak overnight (about 12-15 hours), during which time you'll notice they will double in volume. If something comes up and you need to leave them longer in water, put the bowl in the refrigerator so they don't ferment.
   • Drain the chickpeas from the soaking water and rinse them in several changes of clean water.
   • Put them to boil in a pot with plenty of water, bay leaves, celery pieces, baking soda but WITHOUT SALT. Note that the baking soda helps reduce cooking time, softens the chickpeas and reduces gas. The downside is that it destroys some vitamins in the chickpeas. So decide for yourself when and how much to use it (preferably when making chickpea paste, so it comes out creamier, especially if your blender isn't very powerful).
     * I boiled two batches of chickpeas in parallel, one with baking soda and the second without. The result: the beans with baking soda felt softer and cooked 10 minutes faster (35 minutes compared to 45 minutes for those without baking soda).
   • Bring to a boil. Turn the heat to low, the water should simmer gently (the chickpeas will get crushed if the water boils too vigorously). Skim the water occasionally until no more foam forms on the surface.
   • After 30 minutes, start checking the chickpeas from time to time. Take a bean between your fingers and squeeze it. If it crushes, it's done.
     * the cooking time for chickpeas varies from 30 minutes to 1 1/2 - 2 hours, depending on the size of the bean and how dry it is; that's why it needs to be checked constantly during cooking
   • When the chickpeas crush between your fingers, you can also taste them to make sure they're done. You should know that boiled chickpeas aren't quite as creamy as beans, they're somewhat more crumbly. Add salt to the water now.
   • Turn off the heat, put the lid on the pot and let it cool completely.
2. How to store boiled chickpeas
   
   
   • If you're keeping them for just a few days, put them in the refrigerator leaving them in the cooking water, so the beans won't dry out. The cooking water is used when making chickpea cream/pate/hummus. Chickpeas have transparent skins on them. If you want the chickpea pate to come out smoother, these skins can be removed by just rubbing the beans between your fingers, they come off easily.
   • If you want to keep them longer, drain them, put them in bags or containers (portions suitable for your family) and store them in the freezer.

See all my chickpea recipes here