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
Chickpeas with roasted peppers, tomato and egg
Chickpeas with roasted peppers and a cumin-scented tomato sauce, served with boiled egg.
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Chickpeas with asparagus and duck gizzards
Chickpeas in a creamy vegetable broth with asparagus, green garlic and confit duck gizzards.
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Chickpeas with rustic potatoes and peppers
Chickpeas with potatoes, onion and peppers gently cooked in a pan and finished with oregano.
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Chickpeas with pork ribs and cabbage
A chickpea stew with tender pork ribs, cabbage and a garlic and paprika oil.
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