1. Obtain chickpeas
If you shop at a supermarket that has a bulk bins section you’re bound to find them there, if not in regular pack sizes with other pulses and beans. If there’s an Indian/ethnic foods market near you try picking them up (and other assorted beans) in bulk from there.
2. Rinse and soak overnight
Measure out 2 cups (makes about 5 cooked), rinse and cover well with filtered water. Add in 1/2 tsp baking soda to the soak water. This helps the chickpeas soften and will significantly speed up your cooking time.
3. Boil!
Add o a pot of boiling water along with 1 tsp sea salt, and another 1/2 tsp of baking soda. I also add 1 tsp of cumin powder, this is optional but it’s something I picked up from my mama who claims this aids in the digestion of dried beans. I’ve never had any problems in that department so I can’t really verify those claims – but then again perhaps that’s why?
Bring to a boil then simmer and cover. Cook for about 20-25 minutes or until the chickpeas are soft. As a general rule of thumb you want them to retain their shape but be soft enough to squash in with your fingers.
4. Storage
If storing in the fridge, make sure you keep them in (new clean)water to prevent them from drying out. You can also freeze them if you wish, just drain and keep in plastic freezer bags.
http://www.onearabvegan.com/2012/01/26/hotw-spinach-artichoke-hummus-cooking-dried-chickpeas-tutorial/
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