When it’s time to cook the chickpeas, add a touch of baking soda to the cooking water. You don’t need to overdo it; a little will be enough to achieve effective results. If you’re working with a standard amount of chickpeas, a single pinch will be more than enough. However, it’s crucial to keep a close eye on them during the cooking process, as chickpeas can soften quickly.
Baking soda raises the pH of the water during cooking. By doing so, it breaks down the fibers and cell membranes of the chickpeas faster and more effectively than regular water. This process not only softens the chickpeas but also enhances their ability to absorb the flavors of the other ingredients.
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