Just a pinch of this and your chickpeas will cook quickly
If you've ever tried to cook chickpeas and been frustrated by the hard, time-consuming beans, here's a simple trick that could change your relationship with this legume: baking soda. Yes, that little white powder in your kitchen cupboard has the power to transform your chickpeas. But why does it work? And how do you use it the right way?
The science behind bicarbonate
Baking soda is an alkaline base. When added to the water used to soak or cook chickpeas, it increases the pH of the water, making it more alkaline. This has a direct impact on the structure of the chickpea shell, which is mainly made up of cellulose and hemicellulose - heat-resistant substances.
In an alkaline environment, these fibers break down more easily, which means that:
- The husk softens faster
- The grain cooks more evenly
- Cooking time is drastically reduced
In other words: bicarbonate breaks down the cell walls of the grain, making it easier for water to penetrate.
How to use bicarbonate in practice
1. During soaking
For each cup of dried chickpeas, add 1/2 teaspoon of bicarbonate to the soaking water.
Leave to soak for 8 to 12 hours, as usual.
Rinse well before cooking to remove excess bicarbonate and avoid any aftertaste.
2. During cooking
If you forgot to add it to the sauce, you can add 1/4 teaspoon of bicarbonate directly to the cooking water.
The beans will soften in less time, usually 20 to 30 minutes in a normal saucepan (or less in a pressure cooker).
Bonus tip: For extremely creamy chickpeas (such as those used in hummus), using bicarbonate when cooking is almost obligatory.
Care and myths
- Too much bicarbonate can leave a metallic or "soapy" taste in the grain. So use it sparingly.
- There is a myth that bicarbonate destroys nutrients. The truth: there may be minimal loss of vitamins, but the benefit in texture and digestibility is worth it for many people.
When to use bicarbonate
- When you want super soft and creamy chickpeas
- To make perfect hummus
- If you're in a hurry and want to reduce the cooking time
- To improve digestion, as the chickpeas become lighter
Did you like the tip?
Bicarbonate is the secret trick of practical cooks. Cheap, effective and simple to use. Next time you're cooking chickpeas, give it a try - and be prepared to never go back.
Mirella Mendonça