How to cook chickpeas stovetop

The easiest way to cook chickpeas on the stove

Cook Time2

Soaking Time4

Total Time6

Course: Appetizer, Main Course, Snack

Servings: 6 people

Soak the chickpeas: It’s better to let the chickpeas soak for at least 4hours. Don’t forget to change their water a couple of times. The water level should be slightly above the chickpeas. Throw the water away after letting them soak.
Put the chickpeas in a pot of water on the heat: put the chickpeas on the heat with some water. The water should rise up to about 1 inch above the chickpeas. First, increase the heat to bring the water to a boil and then reduce the heat to let the chickpeas cook over a gentle heat. If some white foam collected on the water, collect it with a ladle and throw it away.
Add in the rest of ingredients: Add chopped onion, beef bone broth, thyme, turmeric and pepper.
Add some salt: Add salt after the chickpeas got a little softer.
Let the chickpeas cook: Cooking time depends on the type of the chickpeas; But it’s usually between 1 to 3 hours. Put the lid on the pot. Try the chickpeas after an hour to see if they’re cooked. If they were cooked well and had your intended consistency, turn the heat off.
If the chickpeas were cooked but still were watery, before turning off the heat pick the lid up to let the water evaporate. Then you can turn the heat off.
Serve the dish.

How to soak chickpeas

To soak chickpeas you just have to put them in a container and pour water on them. It’s better if the water rises above the chickpeas. Change the water every 2 to 3 hours. You should let them soak for about 4 to 12 hours.
Chickpeas almost get twice as big after soaking, so put them in a big container.
If you intend on cooking them for lunch or an evening snack, let them soak overnight or do it early in the morning. They have to soak for at least 4 hours so in my opinion it’s better to let them soak overnight. This way the chickpeas will get softer and they’ll cook faster.
Chickpeas might make sounds like making popcorn on stove while soaking, don’t get shocked!
You might feel like the chickpeas smell rotten while soaking, but don’t worry. The chickpeas haven’t gone bad and that smell will go away after cooking.
Letting beans soak and changing their water eliminates bloating.

I usually cook a lot of chickpeas and I keep them in the freezer so I always have chickpeas in the freezer.
If you are allergic to beans or you get bloated, add them to your diet slowly.
Chop the onions into very small pieces. If they are small, they’ll add more flavor to your food and make the consistency even better. You can even press the onions with your fingertips after chopping them to release the aroma of onions.

I cook beef bone at home and most of the time I have the beef bone stock. I like to add the bones to the chickpeas other than the beef bone stock. So usually on the days I cook beef bone, I cook chickpeas too so I can add the beef bone to the chickpeas. This way all the bone marrow and the cartilage melts into the food.

Use beef stock.
Dissolve a tablespoon of wheat flour in half a glass of water and add it in the final stages of cooking and then let it cook for 20 more minutes.
Or you can add a tablespoon of barley flakes in the last half hour of cooking. If you don’t want the barley flakes to be seen in the food, you can grind them and then add it to the chickpeas.
Add some saffron for a better color and smell. It doesn’t matter I the saffron is brewed or dried.
Use 2 garlic cloves or 2 bay leaves.
If you don’t have access to beef bone, some onion and vegetables like thyme would be great.
If you used beef stock, add less turmeric and pepper.