The bean: Chickpeas
Amount: 1-pound bag
Method: No soak in the oven. I really liked the black beans I made in the oven - a very easy process and yummy beans to boot - so I thought I'd try it with chickpeas. Also, I'm trying to use filtered water instead of tap. I had heard that if you use hard water out of the tap, sometimes it takes longer to cook the beans.
Cooking time: About 2 1/2 hours. After checking the beans at about the 1 1/2 hour mark (the beans were not quite done), I forgot about them in the oven. I meant to check them at the 2-hour mark, and they probably would have been perfect. But at 2 1/2 hours, they were very soft. Some might say overcooked; I say, perfect for hummus.
Storing? Fridge and freezer
Result:
Although technically I probably overcooked them, I actually really liked how soft these beans turned out. They didn't disintegrate and they weren't mushy, but they were an almost melt-in-your-mouth consistency. I used them to make a great chana masala.
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