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How long to soak dried chick peas?

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kcixcy

Active member
Hi everyone! I usually use canned chickpeas out of convenience, but I’m trying to cut back on sodium in my cooking. Some canned brands have way too much salt, even if you rinse them. I’m thinking of switching to dried chickpeas but have never actually soaked or cooked them myself.

How long do you typically soak them for? Do you soak them overnight, or is there a quicker method that still works well? I’ve heard about the hot soak or “quick soak” methods but don’t know if they affect texture or taste.

Also, any tips for getting them soft without turning them to mush? I'd love to use them for things like salads, stews, or revithia. Thanks in advance!
 
Great call on switching to dried chickpeas—once you get the hang of it, it’s super easy and you’ll definitely taste the difference! For the traditional method, soak them overnight in plenty of water (they really expand). I usually do 8–12 hours. If you're short on time, the “quick soak” method works too: bring the chickpeas and water to a boil for 2 minutes, then turn off the heat and let them sit covered for 1 hour. The texture ends up surprisingly good!

To get them tender but not mushy, simmer them gently for about 45–60 minutes after soaking, checking them occasionally. A bay leaf or a piece of kombu in the pot helps with digestion too. Salt them only toward the end of cooking so they don’t toughen.
 
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