Chickpeas in the Steam Oven
Steaming chickpeas is my secret method to cooking the best chickpeas ever. These are creamy, nutty and tender, ready to use in all your favorite chickpea dishes. Begin this recipe the day before to allow time to soak the chickpeas.
Servings: 6 (1.1lb/500g cooked chickpeas)
Put the chickpeas into a large bowl. Cover with room temperature water; there needs to be a couple of inches of water sitting above the chickpeas as they'll take up a lot while they soak. Set aside for 8 hours or overnight before proceeding.
1 ½ cups dried chickpeas
After soaking, drain any remaining water off the chickpeas. Place them into a shallow heatproof pan and cover with fresh water. Sprinkle with the baking soda to make the skins softer, and give it a stir.
1 ½ cups dried chickpeas, ½ tsp baking soda
Put the pan into your oven and set to steam setting, 212℉/100℃ (100% humidity). Cook until the chickpeas are tender, anywhere from 25-45 minutes depending on their age. The chickpeas are cooked when they squash between your fingers with almost no resistance and have uniform texture all the way through.
Cool the chickpeas in the cooking liquid. Drain and use in your favorite recipes, or store, covered with the cooking liquid, in the fridge for up to 4 days. Cooked chickpeas can be frozen in the liquid for up to 6 months. Defrost overnight in the fridge and use as normal.
- You can scale the quantities of this recipe up or down without really affecting the cooking time. Just don't put the chickpeas in too deep a pan for cooking if you're making a lot - two shallow pans is far better than one overcrowded deep one.
Serving: 80g | Calories: 182kcal | Carbohydrates: 30g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 438mg | Fiber: 9g | Sugar: 5g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg