Tonight I’m getting out the big orange bowls to soak me some chickpeas.
While I love the convenience of opening a can, I am also quite cheap. Canned beans are expensive! But I also find them to be a little mushy. So I soak my own. The general rule is that they double in volume, but I suspect it’s a little more than that. No worries. If there’s extras, you just get a big ole freezer bag and throw them in the freezer. Make sure they’re nice and cool first, otherwise you will end up with a big lump that you will have to chip away at with a knife.
Anyway. I have honed chickpea boiling to an art and I have discovered that 40 minutes is the perfect time for a firm yet yielding chickpea.
I always worry that they will take on so much water, that the kitchen will be covered in beachball sized chickpeas when I come down in the morning. Hasn’t happened yet….