Preparing Chickpeas: Cook Dried Beans for Ultimate Creaminess

Instructions:

1. Sort the dried chickpeas: Spread the beans and discard any small stones, debris, or damaged/shriveled beans.
2. Rinse the chickpeas thoroughly in a colander under cold running water until the water runs clear.
3. Soak the beans: Place the rinsed chickpeas in a large stockpot, cover with 8 cups of cold water, and add ½ teaspoon of baking soda. Soak for a minimum of 8 hours or overnight. The beans will double in size.
4. Drain and rinse the soaked chickpeas completely, discarding the soaking water (this aids digestion).
5. Cooking Setup: Return the rinsed, soaked chickpeas to the stockpot. Cover them with 6 cups of fresh cold water and add the remaining ½ teaspoon of baking soda. Note: Do NOT add salt yet, as it inhibits softening.
6. Stovetop Method: Place the pot over high heat and bring the water to a rapid rolling boil. Skim off any foam or sediment that rises to the surface.
7. Reduce heat immediately to the lowest setting possible to maintain a very gentle simmer. Cover the pot loosely.
8. Simmer for 60 to 90 minutes, checking for tenderness after 60 minutes. A fully cooked chickpea should be creamy and easily crushed between your fingers.
9. Add Salt: Once fully tender, stir in the 1 Tbsp of salt. Simmer for a final 5 minutes to allow the flavor to penetrate.
10. Cooling and Storage: Remove from heat. Allow the chickpeas to cool completely in their cooking liquid (aquafaba). Store in an airtight container in the refrigerator for up to 5 days, or freeze for later use.
11. Alternative Pressure Cooker Method: If using a pressure cooker, use steps 1-5, then cook on High Pressure for 12–15 minutes, followed by a 15-minute Natural Pressure Release. Open the lid, stir in the salt, and finish cooling.