Chickpeas are one of those legumes that is worth boiling a little longer, because two completely different meals can come out of the same pot.<\/p>\n\n\n\n
You can put them with eggplant, peppers or spinach, bake them with lemon, combine them with rice or orzo, or puree them with tahini for hummus.<\/p>\n\n\n\n
The recipes that follow are for about 4 servings and all start with dried chickpeas that have already been soaked and boiled.<\/p>\n\n\n\n
For each recipe, we calculate approximately 250 g of dry chickpeas before soaking, an amount that after boiling yields approximately 3\u00bd cups of cooked chickpeas.<\/p>\n\n\n\n
A practical dinner at home is to boil 500 g once, save half for a baked dish and the rest for hummus or rice the next day.<\/p>\n\n\n\n
This way, the most time-consuming work is done once and then the recipes progress quickly.<\/p>\n\n\n\n
For 4 servings you will need about 250 g of dried chickpeas, already soaked and boiled, 1 large eggplant, 1 large onion, 2 ripe tomatoes, grated or about 1\u00bd cups of chopped tomatoes, 3\u20134 tablespoons of olive oil and a little cumin or paprika.<\/p>\n\n\n\n
Cut the eggplant into medium cubes and saut\u00e9 it with the onion in olive oil for about 8\u201310 minutes, until it begins to soften.<\/p>\n\n\n\n
Add the tomato, a little salt and your preferred spice and let the sauce simmer for about 10 minutes.<\/p>\n\n\n\n
Pour in the already boiled chickpeas and about half a cup of water and continue cooking over low heat for another 15\u201320 minutes.<\/p>\n\n\n\n
The eggplant should be soft but not melted and the chickpeas should have absorbed the flavor of the sauce.<\/p>\n\n\n\n
Let the food stand for 10 minutes before serving.<\/p>\n\n\n\n
The same recipe can be finished in the oven.<\/p>\n\n\n\n
After saut\u00e9ing the eggplant and onion, transfer the ingredients to an ovenproof dish along with the tomato, chickpeas and about \u00be cup of water.<\/p>\n\n\n\n
Bake at 190\u00b0C for about 30\u201335 minutes, until the sauce thickens.<\/p>\n\n\n\n
If you have a busy day, this is a good recipe to prepare the pan early and put it in the oven just before dinner.<\/p>\n\n\n\n
For 4 servings, use about 250 g of dried chickpeas, already boiled, 2 large peppers, 1 large onion, 1\u00bd cups of grated tomato, 3\u20134 tablespoons of olive oil, a little paprika and optionally a little cumin.<\/p>\n\n\n\n
Cut the peppers and onion into strips and place them in a medium baking pan along with the chickpeas.<\/p>\n\n\n\n
Add the tomato, olive oil, spices and about 1 cup of water.<\/p>\n\n\n\n
Mix well and bake at 190\u00b0C for about 40\u201345 minutes.<\/p>\n\n\n\n
Halfway through baking, stir gently and check the liquids.<\/p>\n\n\n\n
If necessary, add a little hot water.<\/p>\n\n\n\n
The food is ready when the peppers have softened and the sauce has thickened without completely drying out.<\/p>\n\n\n\n
Already boiled chickpeas do not need further cooking to soften.<\/p>\n\n\n\n
However, they need enough moisture to absorb the flavor of the vegetables and sauce.<\/p>\n\n\n\n
So start with about a cup of water along with the tomato and check the pan once during baking.<\/p>\n\n\n\n
At the end, you want some thickened sauce at the bottom of the pot.<\/p>\n\n\n\n
For 4 servings, calculate about 250 g of dried chickpeas, already soaked and boiled, 1 large onion, the juice of 1 large lemon, 3\u20134 tablespoons of olive oil, 1\u20132 bay leaves and about 1 cup of hot water.<\/p>\n\n\n\n
Place all the ingredients in an ovenproof dish, initially keeping a little of the lemon aside.<\/p>\n\n\n\n
Bake at 190\u00b0C for about 35\u201340 minutes.<\/p>\n\n\n\n
In the last 10 minutes, taste the sauce and add more lemon if needed.<\/p>\n\n\n\n
If the liquids reduce quickly, add a little hot water.<\/p>\n\n\n\n
The result should be lemony but balanced, with a little sauce around the chickpeas.<\/p>\n\n\n\n
This is one of those foods that often becomes even more enjoyable after sitting out of the oven for a while.<\/p>\n\n\n\n
For 4 servings, use about 250 g of dried chickpeas, already boiled, about 500 g of spinach, 1 large onion, 3 tablespoons of olive oil and either a little lemon or about 1 cup of grated tomato.<\/p>\n\n\n\n
Saut\u00e9 the onion in olive oil for 4\u20135 minutes.<\/p>\n\n\n\n
Add the spinach gradually and let it reduce in volume for about 5\u20137 minutes.<\/p>\n\n\n\n
Pour in the boiled chickpeas and about half a cup of water.<\/p>\n\n\n\n
If you choose a lemon version, add the lemon towards the end.<\/p>\n\n\n\n
If you choose tomato, add it before the chickpeas and let it cook for a few minutes.<\/p>\n\n\n\n
Simmer for a total of about 15\u201320 minutes after adding the chickpeas.<\/p>\n\n\n\n
For the oven version, use approximately the same quantities.<\/p>\n\n\n\n
First, saut\u00e9 the onion and spinach for 7\u20138 minutes, so that much of their volume is removed.<\/p>\n\n\n\n
Transfer the mixture to an ovenproof dish, add the already boiled chickpeas, \u00be cup of water, 3 tablespoons of olive oil and a little lemon.<\/p>\n\n\n\n
Bake at 190\u00b0C for about 25\u201330 minutes.<\/p>\n\n\n\n
If you want a more intense lemony effect, add a little more lemon once the food comes out of the oven.<\/p>\n\n\n\n
For 4 servings, calculate about 250 g of dried chickpeas, already boiled, 1 cup of Carolina Serres rice, 1 large onion, 3 tablespoons of olive oil and about 2\u00bd cups of hot water.<\/p>\n\n\n\n
Saut\u00e9 the onion for 4\u20135 minutes and add the rice.<\/p>\n\n\n\n
Stir for about 1 minute and then add the hot water.<\/p>\n\n\n\n
Cook over low to medium heat for about 10 minutes.<\/p>\n\n\n\n
Add the already boiled chickpeas and continue for another 8\u201310 minutes or until the rice is ready.<\/p>\n\n\n\n
Leave the food covered for 5 minutes before serving.<\/p>\n\n\n\n
You can give it a lemony twist or add a little cumin.<\/p>\n\n\n\n
For this recipe we recommend Carolina rice from Serres<\/a>.<\/p>\n\n\n\n The chickpeas are added when the rice is already about halfway through cooking.<\/p>\n\n\n\n This way they don't overcook while you wait for the rice to soften.<\/p>\n\n\n\n This is especially useful for an everyday dinner, when you have boiled chickpeas from the day before and want something ready in about half an hour.<\/p>\n\n\n\n For 4 servings of hummus, use about 250 g of dried chickpeas, already very well cooked, 5\u20136 heaping tablespoons of tahini, the juice of 1 lemon, 2 tablespoons of olive oil and a little cumin if you like.<\/p>\n\n\n\n Also keep about half a cup of the chickpea boiling water or plain water.<\/p>\n\n\n\n For hummus we recommend whole grain tahini from Lemnos<\/a>.<\/p>\n\n\n\n Place the boiled chickpeas, tahini, lemon and olive oil in a blender or food processor.<\/p>\n\n\n\n Beat and add the water a little at a time, one or two tablespoons at a time, until smooth and creamy.<\/p>\n\n\n\n The process usually takes about 3\u20135 minutes, depending on the device.<\/p>\n\n\n\n Taste before adding more lemon or tahini.<\/p>\n\n\n\n Serve with a little olive oil and, if desired, paprika or cumin.<\/p>\n\n\n\n Hummus is also a practical way to use up leftover chickpeas from the previous day's cooking.<\/p>\n\n\n\n For 4 servings, use about 250 g of dried chickpeas, already boiled, 1 large onion, about 1\u00bd cups of grated tomato, 1\u20132 teaspoons of curry, 3 tablespoons of olive oil and about half a cup of water.<\/p>\n\n\n\n Saut\u00e9 the onion for 4\u20135 minutes.<\/p>\n\n\n\n Add the curry and stir for about half a minute, to flavor the oil without burning the spice.<\/p>\n\n\n\n Add the tomato and let it cook for about 8\u201310 minutes.<\/p>\n\n\n\n Add the boiled chickpeas and water and simmer for another 15\u201320 minutes.<\/p>\n\n\n\n If you want to serve it with rice, start the rice at the same time so that both are ready at about the same time.<\/p>\n\n\n\n In our store you will find curry, cumin, paprika and all our other spices<\/a>.<\/p>\n\n\n\n For 4 servings you will need about 250 g of dried chickpeas, already boiled, 1 cup of orzo, 1 large onion, about 1\u00bd cups of grated tomato, 3 tablespoons of olive oil and about 2\u00bd cups of hot water.<\/p>\n\n\n\n Saut\u00e9 the onion for 4\u20135 minutes and add the tomato.<\/p>\n\n\n\n Let the base cook for about 5 minutes and pour in the orzo along with most of the water.<\/p>\n\n\n\n After about 7\u20138 minutes, add the already boiled chickpeas.<\/p>\n\n\n\n Continue over low heat for another 8\u201310 minutes, stirring regularly.<\/p>\n\n\n\n If the orzo absorbs the liquid quickly, add a little more hot water.<\/p>\n\n\n\n Let the food stand for 5 minutes before serving, because the orzo continues to absorb moisture even off the heat.<\/p>\n\n\n\n For this recipe we recommend orzo<\/a>.<\/p>\n\n\n\n For the above recipes, start with 250 g of dried chickpeas for about 4 servings.<\/p>\n\n\n\n Check them, rinse them well and put them in a large bowl with plenty of cold water.<\/p>\n\n\n\n The water should cover them comfortably, because the chickpeas swell as they soak.<\/p>\n\n\n\n A typical soak takes about 8\u201312 hours, so it's usually practical to put them in the water the night before.<\/p>\n\n\n\n After soaking, drain them, rinse them and put them in a pot with fresh water.<\/p>\n\n\n\n Bring to a boil, reduce heat and let simmer.<\/p>\n\n\n\n The usual time is about 60\u201390 minutes, but it can vary depending on the age of the legumes, the water, and how soft you want them.<\/p>\n\n\n\n For hummus, let them soften more.<\/p>\n\n\n\n For the oven or pot, you can stop them when they are soft but still hold their shape well.<\/p>\n\n\n\n Classic dried chickpeas usually benefit from soaking for about 8\u201312 hours before cooking.<\/p>\n\n\n\n However, there are products on the market that may come with different instructions.<\/p>\n\n\n\n If the packaging states that they do not require soaking, follow the instructions for that specific product.<\/p>\n\n\n\n Don't assume that all dried chickpeas behave exactly the same in the pot.<\/p>\n\n\n\n In the first few minutes of boiling, foam often appears on the surface.<\/p>\n\n\n\n Remove it with a ladle or slotted spoon and continue cooking.<\/p>\n\n\n\n Skimming keeps the liquid in the pot cleaner and helps you better control the cooking.<\/p>\n\n\n\n You don't need to wait until not a single bubble is visible.<\/p>\n\n\n\n Remove most of the foam that collects at the beginning and continue as normal.<\/p>\n\n\n\n If after a while the chickpeas remain hard, the first possible cause is that they are an older stock that has lost more moisture during storage.<\/p>\n\n\n\n In this case, they need more soaking and more boiling time.<\/p>\n\n\n\n Very hard water can also delay softening.<\/p>\n\n\n\n If you know that the water in your area is particularly hard, you can try bottled or filtered water for soaking and boiling.<\/p>\n\n\n\n Also avoid adding lemon or tomato from the beginning of the process.<\/p>\n\n\n\n It is best to add acidic ingredients after the chickpeas have already softened.<\/p>\n\n\n\n Regarding salt, in home practice there are different habits, but if you are systematically dealing with tough chickpeas, you can add it towards the end to remove another variable.<\/p>\n\n\n\n If you know that a batch is particularly difficult to soften, you can add a very small pinch of baking soda to the soaking water.<\/p>\n\n\n\n After soaking, rinse the chickpeas very well and boil them in clean water.<\/p>\n\n\n\n Do not add a large amount of soda, as it can affect the taste and make the texture too soft.<\/p>\n\n\n\n When buying dried chickpeas, first look at the product itself and the information that comes with it.<\/p>\n\n\n\n You want a clean image, relatively uniform seeds, and clear reference to origin and harvest when this information is given.<\/p>\n\n\n\n Avoid bags where you see too many broken or very different seeds.<\/p>\n\n\n\n The packaging date or other harvest information, when available, is also useful because very old legumes may take noticeably longer to soften.<\/p>\n\n\n\n No impressive characterizations are needed.<\/p>\n\n\n\n The important thing is to know what you are buying and how it behaves in the pot.<\/p>\n\n\n\n The indication "new harvest" means that the product comes from a recent harvest.<\/p>\n\n\n\n It does not in itself constitute a promise of a specific taste, boiling time or other property.<\/p>\n\n\n\n However, it is useful information, because it helps you better know how recent the production of the legume you are buying is.<\/p>\n\n\n\n In the market you will find chickpeas that differ in size, color, appearance, and cooking behavior.<\/p>\n\n\n\n You don't need to know specific varietal names to choose correctly for everyday cooking.<\/p>\n\n\n\n Look primarily at the size, uniformity, and product instructions.<\/p>\n\n\n\n For hummus, you want it to soften very well so that it can be mashed easily.<\/p>\n\n\n\n For a baked dish or a salad, you want them to soften but be able to hold their shape longer.<\/p>\n\n\n\n The final texture always depends on how you soak and boil them.<\/p>\n\n\n\n In Bakalokarpos you will find new harvest chickpeas from Serres<\/a>.<\/p>\n\n\n\n They are cultivated in the plain of Serres.<\/p>\n\n\n\n They are available in 250 g, 500 g and 1 kg packages.<\/p>\n\n\n\n 250 g is a practical amount for one of the above recipes for about 4 servings.<\/p>\n\n\n\n With 500 g you can do what is often done in a real home: boil a pot and divide the chickpeas into two meals.<\/p>\n\n\n\n Half of it can be made, for example, into lemonade in the oven and the rest into hummus the next day.<\/p>\n\n\n\n This way you use the soaking and boiling time once and then have much more flexibility throughout the week.<\/p>\n\n\n\n In our online store you will find chickpeas from Serres and all our other legumes<\/a>.<\/p>\n\n\n\n For more general information about legumes, their varieties and their place in the daily diet, read our guide to beans and legumes<\/a>.<\/p>\n\n\n\n This particular article intentionally stays on the practical side of chickpeas.<\/p>\n\n\n\n The useful point is not to memorize a unique boiling time.<\/p>\n\n\n\n It's about learning to look at the legume itself, taste it, and adapt the cooking to the recipe you want to make.<\/p>\n\n\n\nWhen do you add the boiled chickpeas?<\/h3>\n\n\n\n
Chickpeas with tahini and homemade hummus<\/h2>\n\n\n\n
How to make simple homemade hummus<\/h3>\n\n\n\n
Chickpeas with curry<\/h2>\n\n\n\n
Chickpeas with orzo<\/h2>\n\n\n\n
How to prepare dried chickpeas<\/h2>\n\n\n\n
Do all chickpeas need soaking?<\/h3>\n\n\n\n
Why do we skim chickpeas?<\/h3>\n\n\n\n
What do you do when chickpeas don't boil?<\/h3>\n\n\n\n
How to choose good chickpeas<\/h2>\n\n\n\n
What does "new crop" mean in chickpeas?<\/h3>\n\n\n\n
What varieties of chickpeas will you encounter?<\/h2>\n\n\n\n
Serres chickpeas for your recipes<\/h2>\n\n\n\n
More about legumes and their cooking<\/h2>\n\n\n\n
New harvest<\/h2>\n\n\n\n