So, what's the best way?
and proudly named in my kitchen, consists of covering your chickpeas with a few inches of water in a saucepan, bringing to a boil, then cutting the flame, covering the pan, and letting sit for at least 30 minutes .The resulting garbanzos weren’t quite as soft or salty as any of the overnight-soaked batches after 14 minutes at high pressure, though they were more thoroughly cooked and slightly saltier than the “instant soak” guys.
, is that it “promotes a consistent cooked bean texture surpassing either pre-soaking without salt or skipping the pre-soak step.”The texture of these chickpeas was subtly, barely different than that of the unsalted overnight-soaked batch. The salted overnight-soaked garbanzos were a bit grainier, as if more eroded, at their surface, but had a deliciously salty flavor the whole way through, which no one complained about.
I conducted both the stovetop, covered and stovetop, uncovered trials simultaneously, and was flummoxed by the subtle differences in the final products, insofar as one can be flummoxed hours into a chickpea cooking marathon. The covered batch somehow ended up less salty than the uncovered batch, but with skins that were much easier to remove. Texturally, the covered chickpeas were a hair silkier, whereas the uncovered ones were starchier, like tiny mashed potatoes.
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