If you do not have canned chickpeas, the most practical solution is to quickly cook dried chickpeas in a pressure cooker; even without soaking, they reach a tenderness close to canned chickpeas in 40–45 minutes in a pressure cooker. If the type of legume is not essential to the recipe and you only need its hearty quality, cranberry beans or white beans can also stand in.
How Can You Quickly Cook Dried Chickpeas in an Emergency?
Chickpeas are normally soaked overnight, but if you are in a hurry, bring water to a boil, add the chickpeas, boil them for 2 minutes, then remove them from the heat and let them rest for 1 hour; they will become nearly as soft as overnight-soaked chickpeas. Prepared this way, the chickpeas become completely tender in a pressure cooker in about 20–25 minutes; adding 1/4 of a 4 ml measure of baking soda to the water shortens the cooking time, but do not exceed that amount, because too much can make the chickpea skins fall apart. In terms of quantity, boiling one 200 ml measure of dried chickpeas yields about two and a half 200 ml measures of cooked chickpeas, which is close to the contents of a standard can.
What Legumes Can Replace Chickpeas If You Have None?
In recipes where chickpeas are the main ingredient, such as hummus, you can use cranberry beans or white beans, but the result will be creamier and have a different flavor profile; you will not fully reproduce the mild, nutty flavor distinctive to chickpeas. In salads and stews, where chickpeas add only heartiness, this change is barely noticeable.
What Can You Use Instead of Canned Chickpea Liquid (Aquafaba)?
If you do not have canned chickpea liquid (aquafaba), which is used instead of egg whites in vegan recipes, the thick liquid left over from cooking dried chickpeas does the same job; it may foam a little less while cooking, so the whipping time should be extended slightly. If you cannot get aquafaba at all, a mixture of 1 tablespoon (15 ml) of starch and water can be a partial substitute in recipes that need a creamy texture, but it does not have foaming properties. Whichever method you choose, preparation takes longer than using canned chickpeas, so planning at least half a day ahead when working with dried chickpeas makes a practical difference.
How Should Cooked Chickpeas Be Stored, and Can They Be Frozen?
A large batch of chickpeas cooked at one time can be stored with its cooking liquid in airtight containers in the refrigerator for 3 to 4 days; in the freezer, they can be kept in portions for up to 3 months. If frozen chickpeas are thawed in the refrigerator on the day they are used, their texture is almost indistinguishable from that of canned chickpeas. Chickpeas prepared and frozen this way are ready to use in future recipes as quickly as opening a can; the only difference is that the salt found in canned chickpeas should be added separately according to the recipe when you cook your own. Writing the cooking date on frozen bags makes it easier to track which batch should be used first and prevents unnecessary waste. Freezing the bags flat also saves space and shortens thawing time, because a thin, flat mass exchanges heat much faster than a thick clump; this makes a big difference when you need to thaw chickpeas at the last minute for an urgent recipe.