Simple Boiled Chickpeas
Dried chickpeas are fairly easy to prepare, if you allow enough time, and they taste far better than the canned version.
Ingredients
- 2 cups dried chickpeas
- 4 stalks celery, chopped
Ingredients for 3 servings (560 g) · the original recipe
Method
- 1
Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas.
- 2
Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches.
- 3
Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked.
Stovetop - 4
Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba.
- 5
Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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