In some areas canned chickpeas are not available. There is certainly no real advantage in your own preparation compared to a commercial canned source. It takes time but the effort is quite minimal.

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Chickpeas require a preparation and pre-cooking prior to use in most recipes and here is a very easy method for doing this:

Cooking chickpea

Preparation before using chickpeas:

Soaking time - 10 to 20 hours depending on the variety of chickpea you are using. (Overnight plus)

Cooking time-
1.  Boil for 1-2 hours, depending on the type of chickpea and if  you want to cook them very soft or just cooked right.
2. Cook  in pressure cooker for 10-20 minutes.


Wash 1 cup dried chickpeas and put  in a bowl.
Add 2 1/2  to 3 cups water. Put the bowl in the fridge. They continue to soak there for a day or two until ready to cook them. They can remain in the fridge for 3-4 days even if not used immediately.

If needed  cooked soft for chickpea curry, cooking in a  pressure cooker maybe a better solution. Boiling them as outlined is appropriate for fried chickpeas

Cooking chickpeas in a pot:-
Use the water the chickpeas were soaked in + add 1 or 2 cups water. It will take about 30- 40 minutes from the time water starts boiling.

Cooking chickpeas in the pressure cooker :- Place the chickpeas in the cooker along with the water they are soaked in.  Add more water if needed. After the pressure has reached highest, reduce the flame and keep to a simmer for 10 minutes. Switch off the heat and let cool.