Cooked Chickpeas Cooked Chickpeas

Author: Canadian Living

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: June 2007



Soak chickpeas using either Quick or Long method as follows:
Quick Soak Method: In large saucepan, bring chickpeas and 9 cups (2.25 L) water to boil; boil for 3 minutes. Remove from heat; cover and let stand for 1 hour.

Long Soak Method: In large bowl, cover chickpeas with 9 cups (2.25 L) water; let soak for 6 hours or for up to 24 hours.

Drain chickpeas; rinse under cold water.

In cheesecloth, loosely tie onion, garlic, bay leaves, parsley and peppercorns.

In large saucepan, bring cheesecloth bag, carrot, celery, soaked chickpeas and
9 cups (2.25 L) water to boil. Reduce heat, cover and simmer for about 2 hours or until beans are tender.

Drain and discard bag, carrot and celery; rinse chickpeas. (Make-ahead: Let cool to room temperature. Refrigerate in airtight containers for up to 3 days or freeze for up to 4 months.)

Nutritional facts Per 1 cup 250 mL : about

  • Sodium 9 mg
  • Protein 12 g
  • Calories 222.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 37 g


  • Iron 28.0
  • Folate 106.0
  • Calcium 6.0
  • Vitamin C 3.0
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Cooked Chickpeas