I keep wanting to try making my beans instead of using canned all the time. I guess my problem is planning ahead, and I'm worried that I won't use a whole batch in time. So I'm interested in hearing more about freezing as well!

Thanks for this interesting article. By 'fresh' you mean the dried kind? Also, I think that it's important to note that the dried kind work best in hummus because they have no skins and keep hummus smooth.

I cook chickpeas a pound at a time in my crockpot overnight or on the stove. Then I drain them and portion them out in 1.5 cup amounts in quart ziplock bags. I lay the bags flat, stack them up and freeze them. Works great!

This is a great post! I've really wanted to explore cooking more beans from scratch but I know I'll still use canned regularly, even if they're a bit inferior in taste. Canned beans are just a great way to bulk up a meal at the last minute. I'm very curious about the freezing option, though!

Dried chickpeas cooked at home are 1000s of times better than canned. My 10 month old loves home cooked chickpeas but when, in an emergency, I gave her canned, she fussed and carried on and ate none. It is easy to cook a pound, divide up into Pyrex containers, cover with cooking liquid, and freeze. Then I can easily defrost in the microwave for our lunch. They are so much meatier and creamier than any brand of canned, and worth every bit of planning ahead!

This is so funny - I just make huge batch of freshly cooked chickpeas yesterday! They really do taste much better than their canned variety, and they're much cheaper as well. Who can't pass that up? I keep a weeks worth for use in the fridge, and I put the rest into small freezer bags for later use in the freezer. Keep some of the liquid in both the fresh and frozen variations so they stay fresh longer - especially once the frozen ones are thawed.

I have used both freezing methods mentioned by previous posters - in the cooking water or drained in a container/ziploc. Both work equally well, but I have found the ones in water might get a bit mushy in the microwave if I try to thaw them too quickly.

Also, I thought that you should not add any salt at the beginning of cooking any kind of beans, wait until they start getting soft then add the salt. Might be an old wives tale, but the salt at the beginning won't allow the beans to break down as much and they might stay harder than liked.

If I am cooking chickpeas just for hummus I add baking soda to the water - it makes them even softer, almost mushy, but they turn into a super smooth hummus in the food processor.

When I was teaching in South Korea a few years ago, I couldn't find canned chickpeas anywhere. However, I did happen upon a small Middle Eastern shop that sold bags of them dry (also delicious curry mixes, and massive amounts of cilantro). I enjoyed making them from scratch!

I use a crock pot for mine, and they're super easy.

I have to agree: fresh ones are not only super cheap, but taste much better. I hated chickpeas until I decided to do a batch myself for some hummus. I popped one in my mouth and wondered what I'd been hating all this time.

I make mine a pound a time, simmering on the stove top. I freeze whatever I don't plan to eat in the next few days in 2 qt plastic storage containers I keep from bulk liquids (honey, olive oil, etc) purchased at our local natural foods store. I usually fill the container with the beans, and then add the cooking liquid until it covers the beans, then it's into the freezer. If I am planning ahead, I thaw them in the fridge for 1-2 days, but the microwave also works. I've never had a problem with them seeming waterlogged or mushy.

I don't think there is any need for canned chickpeas - just make a few cups worth at a time whenever you don't need them immediately, and keep a stash of frozen ones (I keep them in leftover yogurt quart containers). When you have a dish that you think you'll need them for, just put it in the fridge to defrost overnight, defrost in the microwave, or just dump frozen (if you're doing a soup).

It's so nice to have cooked chickpeas on hand for last minute hummus! (perfect to bring over to a friends house if you have nothing else...)

I also do this for other beans, its greeeat.

If I had a crock pot I would definitely use that to make beans, however, I don't and instead I use the oven method from this old AT post: http://www.thekitchn.com/how-to-cook-beans-a-faster-foo-102908
Chickpeas seem to take a little longer than black beans, but I like that I can stick them in the oven and continue to go about my business, I always get consistent result whereas when I use the stove top I rarely did (too mushy/too hard, never the same cooking time). I normally cook a batch of black/pinto beans and a batch of chickpeas at the same time once a week. I have tried freezing and have had success when adding the beans to soups, but when adding to hummus it ended up grainy... not sure why.
I am currently saving for a pressure cooker to speed up the cooking time and be able to cook up beans on a whim.

I, too, cooked a big pot of chickpeas this week! They are infinitely better than canned and I can adjust the doneness according to what I'll fix them for. I put nothing in the pot but the soaked and drained chickpeas and hot water, no salt or other flavorings. Simmer until they are done to your liking. They come out fine and I can add the flavorings to the whole dish and not have to compensate for extra salt. I use the drained ziploc freezer method, 1 1/2 C packages. The SWALD brand that is grown in Canada seem to be fresher than most dried chickpeas.
I also cook and freeze black beans the same way. Just as good results.

When I made Chick peas from scratch, I often dig out my pressure cooker. You get all the goodness in a lot less cooking time. I also agree that you should not salt the water you cook your beans in unless you like really tough beans. Once their cooked, spread them out on some on a rimmed baking sheet, and freeze them. They'll be just as convenient as canned chick peas.

A mexican market in our area has fresh garbanzos. They are in a papery skin, similar to a tomatillo. I've never bought them because I don't know how to cook them. Does anyone have any experience with fresh ones?

I always use dried chickpeas. I just do 1-2 dried cups at a time and throw em in the rice cooker for a quick rehydrating or the crockpot. Nomnomnomnom.

I love making chickpeas from the dried variety! I use a pressure cooker, which means that if I remember to soak them the night before, they cook to perfection in about 12-15 minutes. I also freeze them in their cooking water in containers, and just defrost or stick them in the microwave when it's time to use them.

Freshly cooked dried chickpeas are definitely far superior.

Freshly cooked FRESH chickpeas are a whole different animal of flavor and texture. The CSA I was a part of last year had just started growing them and had small portions in a couple boxes. If you can ever find them, give them a shot!

@aaakid - Blanch or steam them like edemame and use them as you would any other fresh bean. They are delicious all on their own, lightly salted.

i cook them in the crockpot and then freeze them in sandwich bags in large tupperware container so i can take out a half a cup or so to use at a time. way cheaper!

Yes! Canned have their uses (like when you're starving on a weeknight and want to eat 10 minutes ago), but from fresh/dried is amazing. It's more of a change than with any other bean, I think. I do mine in the slow cooker. No pre-soak, just a quick rinse, about 3:1 water to beans, 3.5 hours on high, boom, done.

A quick note about adding salt to beans when cooking. For years I never did this, believing as most people did that it toughens the beans and keeps them from cooking thoroughly. Recently, though, I had been reading that this isn't true and that it's a good idea to salt your bean cooking water as it brings the salt all the way into the bean while cooking. So I lightly salt the water when cooking my chickpeas and am very happy with the results. Soft, creamy beans that are lightly seasoned all the way through.

I always buy dried beans and chickpeas because it's so much cheaper, and it's simple to do. I make a big batch once or twice a month when I have time and freeze whatever I don't use that day in Ball freezer jars. The Ball freezer jars are about the size of a 15oz can of beans, so it's really convienent (I just have to remember to thaw them)--still cheap and more flavorful.

Love using dried chickpeas! We also do black beans a lot. I usually meal plan and use them in two meals (plus leftovers) and my 3 year old loves to snack on them plain. I only rarely use canned these days, but since I usually meal plan and am home during the day it is a lot easier. Plus they are organic (we get the arrowhead mills brand), and inexpensive.

I just started using dried beans instead of canned, but I hadn't thought to try dried chick peas. I don't especially enjoy canned chick peas, but I do love hummus. I can't wait to try cooking my own chick peas, hopefully I'll like them better than canned.

Thanks to other commenters for advice on freezing beans/chick peas! I should start cooking them in larger batches so I don't get stuck with only dry beans in the house when I need to make dinner quickly.

for those who cant plan ahead dont forget about a pressure cooker. Next time you are shopping for pots look for a set with a pressure cooker lid that you can also use normally. that's what i bought and its great, only an extra lid to store and i can pressure cook completely dry beans in about 30 min. 10-15 if they were soaked

I cook all my beans 2lbs at a time and freeze then in these http://www.crateandbarrel.com/kitchen-and-food/food-containers-storage/large-working-glass/s541853 The taste of home cooked beans is 100% worth any additional effort it may be.

I am going to have to try this! Chickpeas are one of my favorites and I have been finding more recipes on using them in different meals :) Using them as snacks too is awesome!

pressure cook a batch with a little salt..and u will never go back to canned ones....a few varieties dont need to be pre soaked too....just try

Fabricwench, exactly! Cook a huge batch and then flatpack in quart size bags with a little bit of cooking water! And definitely yes on the pressure cooker. Cooks beans efficiently. I have also noticed that my digestion improves drastically when I soak my beans for a few days. Just keep dumping the water and adding fresh water. Salt will not affect soaked beans, but tomato acids will.

Due to an extended stay in grad school, I became well aquainted with beans and poverty! I still love the beans--especially the darling little baby tuchis-ed chickpea. Beans as anthropomporph? Who knew.

I found the crockpot method of cooking wonderfully successful and easy. Soak the beans overnight. The next morning toss the beans, a cup or so of the soaking liquid, and filtered water to the crockpot, and let it go all day on low. The reserve cup helps reduce phytic acid--an enzyme inhibitor--and increases digestibility and nutritive value. If you can soak for longer than a day, switching out 90% of the water and keeping a bit of the reserve, that is ideal.

As to freezing, I took a clue from my mother's days of flash freezing berries. If you drain the beans and lay them out on a jelly roll pan and pop it in the freezer for a few hours, you can fill a ziploc with lovely individually frozen little beans! It makes it much easier to scoop out exactly what you need.

Can anyone give some recommended cooking times for the slow cooker and the pressure cooker? Just so I have an idea where to start.

I always cook a big batch and then freeze them! I prefer to freeze the beans without their cooking liquid, as it makes for faster thawing. I drain them, then measure them out into old yogurt or deli containers, and pop those into the freezer. Ideally I'd remember to take them out of the freezer a day in advance so I could put them in the fridge to thaw, but I never remember. Instead, I run warm water around the edge of the container, which allows me to plop the frozen hunk of beans into a colander, and I run warm water over them until they separate. Then they're ready to use! It's seriously as easy as using canned, since using cans requires you to open a can, rinse, and drain the beans too.

@MrFusion For slow cooker times: 3-4 hours on high, 6-8 on low. (For me it's always 3 and 6, but slow cookers vary.)

When I am making hummus I always use chickpea I cook from scratch. They always use to come out a little bit gritty until I saw the episode of Good Eats where Alton Brown used baking soda to soften the skin of his chickpeas and wow what a difference. Smooth hummus every time.

It's worth it.

I also make a bunch at a time in the slow cooker and then freeze them, but I make sure they're well drained before I freeze them. I portion them out into muffin tins, and once they're frozen then they pop apart into loose beans pretty easily. Then I can pull them all in one big bag, and it's easy to measure out what I need. I also find that they thaw a lot quicker this way, and are less mushy than if I reheated them in their cooking water.

Now I'm beginning to doubt myself. Recently made from scratch, and wasn't that impressed. Although the hummus made from them was spectacular. I'll give the home cooking another try. Thanks all.

I never bother to soak my dried beans, chickpeas or others. It takes maybe 1 hour longer to cook, about the same as soaking so why bother. Plus the broth is much tastier with out soaking.