Chickpeas 101

Emily Rhodes
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
Chickpeas 101
5 (1)
116
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.
Soak Chickpeas

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.
Drain and Prep the Chickpeas

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.
Cook
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.
Cool and Serve
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