Chick peas - do I really need to soak them?

Seakay

Soak dried chick peas in cold water overnight or for 12 hours (best) or in boiling water for 1 hour and then drain and cook for 1.5 - 2 hours in fresh unsalted water, or to shorten the time use a pressure cooker.

Tinned chick peas are ready to eat.

ceridwen

Well - it takes even longer than an overnight soak - but there IS such a thing as raw hummus. I know - because I've made it - and 'twas nice:D.

With that - I just sprouted the dried chickpeas a couple of days or so (in a beansprouter tray) - ie until they had little tiny sprouts starting up and, as I recall, just literally blanched them for a couple of minutes in boiling water and then made the hummus by pretty much the normal method.

Must look out the recipe I used (which I believe I found in the first place on YouTube??).

I've sprouted some chickpeas for several days now - and they have pretty long sprouts by now - and am thinking of throwing them as they are into a salad. Think they should be okay - and, if not, then I'll do that couple of minutes blanching and then hummus them or stirfry them or something..

horsechestnut

I soak mine overnight, rinse and put in the Pressure cooker, without salt as it toughens the skins, bring up to high pressure, turn the heat down and cook for 30 mins. turn the heat off and leave until they have cooled.
I use what I need, drain the rest and freeze them in portion-sized poly bags. Season them as you use them. You can use them from frozen.

angeltreats

I rarely bother soaking mine, because I never remember. I just cook them in a pressure cooker for a bit longer than I would if i'd soaked them, and they're always fine.

Dried beans I always soak though.