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ottolenghi s chickpea cooking method


this is yotam ottolenghi's method for cooking chickpeas, which he learned from his friend sami tamimi's grandmother. some people like to use this method to cook chickpeas for hummus, because it makes the skins very soft, and this results in a smoother hummus. the chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. the baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds. also, sautéing the chickpeas with the baking soda before adding water adds a friction which helps break down the skins and gets the baking soda to penetrate the skin better. this allows them to cook much faster and puree smoother. note - "preparation time" includes soaking time. this method also loosens and removes the skins on the chickpeas, so if your goal is to have whole, intact chickpeas for a recipe, this is not a good method to use.


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  1. The night before
  2. Put the chickpeas in a large bowl and cover them with cold water at least twice their volume
  3. Leave to soak overnight for at least 12 or up to 24 hours
  4. The next day
  5. Drain the chickpeas
  6. Place a large pot over high heat and add the drained chickpeas and baking soda
  7. Cook for about three minutes
  8. Stirring constantly
  9. Add the water and bring to a boil
  10. Reduce heat to a simmer
  11. And cook
  12. Skimming off any foam and any skins that float to the surface
  13. The chickpeas will need to cook for 10 to 40 minutes
  14. Depending on the type and freshness
  15. Sometimes even longer
  16. Start checking them after 10 minutes
  17. And then check every 2 minutes after that
  18. Once done
  19. They should be very tender
  20. Breaking up easily when pressed between your thumb and finger

Step 10

Total Time in Minute 760

Ingredients Count 3

cooking ottolenghi s chickpea cooking method

See More Relate Photo


Dried garbanzo beans

Baking soda


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