A very straightforward way to prepare and cook dried chickpeas over the stovetop.
Ingredients
1 cup dried chickpeas/garbanzo beans
10 cups water
Instructions
First, start by sorting through one cup of peas to remove any discolored peas or stones found in the batch.
Next, soak the dried chickpeas in a large bowl. Adding four cups of water to the chickpeas. Soak the chickpeas overnight until they triple in size (approximately 8 hours).
Then, drain the water and rinse the beans before cooking.
Place the chickpeas in a large pot and cover them with several inches of water. Bring to a boil, allow them to simmer for 45 to 60 minutes until tender. Cook the chickpeas until fork tender ( this all depends on the age of the chickpeas in how long they should cook).
Once cooked and cooled, use a strainer to separate the aquafaba from the chickpeas. If you want to store them in the refrigerator, place them in an airtight container or freezer bag. They’ll stay fresh for 3 to 4 days.
Store the aquafaba in an airtight glass jar in the refrigerator for up to 2 to 3 days. Meanwhile, to freeze aquafaba portion it into an ice tray. Then place them in freezer bags to store up to 4 to 6 months in the freezer.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/how-to-prepare-dried-chickpeas-for-cooking/