The high protein and low-fat legume is a basic ingredient for various delicious dishes like salads, soups or falafel. The preperation of fresh chickpeas takes some time but doesn't need a lot of work. I prefer selfmade chickpeas insteads, because of their fresh taste and consistency.
Step I: Put chickpeas in a large bowl of water and let soak over night.
Step II: Drain the water - the chickpeas will now be much larger than before.
Optionally you can leave the chickpeas in the filter and wash with water every few hours in order to let them sprout and produce more vitamins. After 2-3 days you will see a sprout. You will need to cook or steam them for just a few minutes. I prefer sprouted chickpeas especially for salads.
Step III: Put the chickpeas in a jar with fresh water. The secret ingredient is backing powder: it speeds up cooking time tremendously, because it helps to dissolve the chickpeas' skins. Before further processing drain them with fresh water one last time.
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