I like to cook a big batch of chickpeas and then freeze them in glass jars in the freezer. That way when a recipe calls for a can of chickpeas, I just pull one out of the freezer! 

Tip

I recently discovered a way to defrost the chickpeas super quickly! Fill the jar with warm water (not hot so the jar doesn’t crack). Let it sit for a bit and if needed you can use a knife to break them up a bit quicker! 

A step-by-step guide

Step one: Soak the chickpeas

Don’t make the mistake I first made and soak them in a small jar. Put them in a big bowl or pot and cover them in at least 2 inches of water – they expand so much! You’ll want them to soak for at least 12 hours – I usually put them in my fridge to soak, so if I forget about them for a day or two they’re still good to go!

Step two: Cook the chickpeas

Strain the chickpeas and put them in a big pot. Cover them again with 2+ inches of water. Bring the pot to a boil, then reduce to a simmer and let them cook for 1-2 hours or until they are soft
Optional: you can add salt, bay leaves, lemon, or onion to them to make the chickpeas more flavourful!

Step three: Strain the chickpeas

Strain the chickpeas and there you have it – cooked chickpeas! Use them right away, or store them in your freezer/fridge.