Steam-Baked Chickpeas 101
Emily Rhodes
January 24, 2022
Chickpeas can be a little finicky about rapid temperature changes, which means that boiling them can give you inconsistent results. However, it’s easy to perfectly cook creamy and nutty chickpeas in the Anova Precision Oven. Steaming them covered with water makes for a very gentle cook and the best possible texture.
Note: You'll need to soak the chickpeas overnight before cooking. This quantity makes the cooked equivalent of two (14-ounce; 400g) cans of chickpeas. Scale up or down as needed; the cooking time remains the same.
Serves
6
Prep Time
08:05
Cook Time
00:45
5 (1)
240
Ingredients
1.5 cups (250g)
dried chickpeas
½ tsp
baking soda (bicarbonate of soda)
Steps
1. Soak Chickpeas
Put the chickpeas into a large bowl and cover with enough water so that there is at least two inches of water sitting above the chickpeas. They’ll expand a lot as they soak.
Let soak at room temperature for at least 8 hours or up to overnight.
2. Drain and Prep the Chickpeas
When you’re ready to cook, drain the remaining water off the chickpeas.
Place the chickpeas in a rimmed sheet pan and cover with fresh water. Sprinkle with the baking soda (this helps soften the skins) and give it a quick stir.
3. Add to Cold Oven and Turn On
Rack
Put the pan into your cold oven before starting the cook stage.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
4. Cook
Rack
The chickpeas will take anywhere from 25 to 45 minutes to become tender, depending on their age. You’ll know they’re done when they squash fairly easily between your fingers and have the same texture all the way through.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
00:45 Timer
5. Cool and Serve
When the chickpeas are done, remove from the oven and allow them to cool to room temperature in the pan. Drain and use immediately, or store the chickpeas, covered in the cooking water, for up to 4 days in the fridge.
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