Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Kabuli chana, or chickpeas, are frequently used in North Indian cooking. Traditionally, we use dried rather than canned chickpeas because they are cheaper, have a more natural flavour and are also preservative-free.
Once we cook the chickpeas, they can be used to prepare a variety of dishes including hummus, falafel, chickpea soup, chickpea chaat, chickpeas curry and more.
You can also cover and keep cooked chickpeas in the refrigerator for up to three days—or you can freeze them and store them in an airtight container for about a month.
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Let me now show you my method for soaking and cooking perfectly boiled chickpeas. Try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
8 hours 20 min
3 cups cooked chickpeas
- 1 cup chickpeas (kabuli chana)
- Water, for soaking the chickpeas
- 1 litre water, for cooking
- 1/2 tsp salt
- Soak the chickpeas in sufficient water overnight or at least 8 hours, then strain out the water.
- Put the soaked chickpeas in a pressure cooker and then add in 1 litre of water and salt. Keep the heat on medium high and let the pressure cooker blow the first whistle.
- Reduce the heat to low and boil the chole for another 15 minutes. Remove from heat and let the pressure release on its own.
- Open the pressure cooker and check the chickpeas. They will be perfectly soft.
- Use the chickpeas to prepare dishes of your choice. Any leftover water can be used in preparing the chickpea gravy or soup.
How to Soak and Cook Dried Chickpeas (Kabul Chana)
© 2022 Rajan Singh Jolly