10cupsfiltered water for cookingAdd more water as needed. Add I cup every 20 minutes of time over 40 minutes.
Spice Bag: (optional)
1tblswhole cumin seeds
1tblswhole coriander seeds
Check for non-bean particles like small pebbles that sometimes get in along with the beans. Pour the chickpeas in a large bowl or pot that you will use to cook them in.
Fill the bowl or pot with tap water and rinse the beans and drain the water, repeat 2–3 times,
Add filtered water and the drained chickpeas in the large prep bowl or pot, cover and let soak for 8–16 hours, changing the water after 8 hours. A little foam may rise to the top.
Drain the beans in the colander and rinse.
Heat a large stock pot or Dutch oven and add the beans in the pot plus the 10–12 cups or so of filtered water. The water to chickpea ratio should look about 4:1. Bring to a boil.
Meanwhile, fill the spice bag with the spices if using and set aside.
As the water starts to boil, foam is released from the chickpeas. Skim off any foam that rises to the top and discard. Let boil again and keep skimming until no foam is left, 2 to 3 times.
Once the water is clear of foam and boiling, add the spice bag if using.
Cover the pot with the lid, but not all the way. If completely covered it will boil over and the liquid will spill all over the stove top. I use a clothes pin on the side of the pot to keep the lid slightly off the pot. Clothes pins have a groove that the lid can rest on so the lid stays in place (see the photo above).
Let the chickpeas simmer at a rolling boil until done. Check at least 3 beans as they can vary in doneness. Chickpeas can cook to the right tenderness in as little as 20 to 30 minutes minutes and up to 90 minutes after water has come to a boil. Check at 20 minutes just in case. The average time is 40 minutes for the chickpeas I purchase regularly from a local Mediterranean market. If more than 40 minutes is needed add about 1 cup of water and check again in about 20 minutes.
Once the chickpeas are the tenderness you like, lift them out with a strainer or large slotted spoon and they are ready for use in your dish or dishes. The chickpeas will stay good to use in the refrigerator for up 4 days.
Let the remaining chickpea stock cool before storing in the refrigerator or freezer. Date your storing containers and store and/or use in your dish. Tip: if using a felt pen or sharpie to date the outside of the jar, write the date on the jar before adding the stock so the jar is dry.