Dry chickpeas

Soaking is not essential, but it helps them cook more evenly and often shortens the cooking time. Cover them with plenty of cold water for 8–12 hours, then drain and rinse; discard the soaking water.

After soaking, simmer them in fresh water for about 60–90 minutes, until creamy inside and easy to squash. Older chickpeas can take longer, so start checking near the one-hour mark.

Yes. Cover soaked, drained chickpeas with fresh water, leaving room for the cooker to come to pressure, and cook on high pressure for about 12–15 minutes; allow the pressure to release naturally. Follow your cooker’s filling and release instructions.

Salt the cooking water from the start: it seasons the chickpeas as they cook and does not stop them softening. Add acidic ingredients such as tomatoes, lemon juice or vinegar after the chickpeas are tender, as acid can slow softening.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight and steam. Use them within a year or two for the most reliable cooking time; very old chickpeas may remain stubbornly firm even after a long simmer.

Cooked chickpeas work in hummus, falafel, chana masala and soups. For smooth hummus, cook them until very soft, then blend with tahini, lemon juice, garlic and a little cooking water.

Yes, but cook them first; dry chickpeas cannot be swapped straight into a recipe that expects ready-to-eat ones. As a rough guide, 100 g dry chickpeas makes about 240–250 g cooked, drained chickpeas.

No. Soaking does not make dry chickpeas ready to eat: drain and cook them thoroughly until soft before serving. Sprouted chickpeas should also be cooked rather than eaten raw.