Dried chickpeas
Dried chickpeas for soaking and cooking. Weigh before hydrating; they are not equivalent to the same weight of cooked chickpeas.
What it offers and why to use it
Dried chickpeas for soaking and cooking. Weigh before hydrating; they are not equivalent to the same weight of cooked chickpeas. Soak for 8–12 hours, discard the water and cook in fresh water until tender. Timing depends on the variety and age.
Dried chickpeas for soaking and cooking. Weigh before hydrating; they are not equivalent to the same weight of cooked chickpeas.
From shopping to cooking
Choose
Choose intact dried beans without moisture, insects or unusual marks.
Store
Store dry in an airtight container away from heat and moisture. Refrigerate promptly once cooked.
Prepare
Soak for 8–12 hours, discard the water and cook in fresh water until tender. Timing depends on the variety and age.
How to make the most of it
Good pairings
Pairs with vegetables, rice, paprika and olive oil.
How to substitute it
Another dried bean can replace it, adjusting soaking, time and water.
Recipes with dried chickpeas
Chickpea stew with pork belly and chorizo
Easy Includes 8 h soaking
Chickpeas with pak choi and pork fatback
Gluten-free Includes 12 h soaking
Chickpeas with roasted peppers, tomato and egg
Vegetarian Includes 12 h soakingIs any information missing? You can report a nutrition or practical correction.
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