Love fresh, hot arbes? Don’t love the mess of cooking arbes in a pot? We got you.
There’s something about eating chickpeas when they are fresh and hot, and you don’t get that when you buy them ready-made in the grocery from the refrigerator section next to the dips.
You know exactly what we are saying, because you have eaten warm arbes at one point or another. You might have even prepared the arbes on your own, in the traditional way like we first showed you how in this post.
Arbes are traditionally served at a shalom zachor (along with beer), the Friday night after a baby boy is born. But you don’t need to wait until there’s a new baby to enjoy them. Because now, preparing them at home is easier than ever. The hardest part is remembering to soak the chickpeas, but no worries, we have a tip for that too.
So yes, the first thing you need to do is soak those chickpeas overnight. Or, at least 8 hours, but ideally 12.
You want the chickpeas to absorb most of the water; you can see the difference before vs. after here.
Oh, and about that tip we mentioned above? We learned that once the beans are soaked, you can refrigerate them until ready to cook (or even freeze them!). So you can even pre-soak beans on a Tuesday and bake the 9×13 on Friday for fresh arbes and there’s no need to specifically “remember to soak the chickpeas overnight” on Thursday. Just do it whenever you do remember!
Once the chickpeas are soaked, drain them in a colander and rinse with cold water. The water tends to get a bit smelly, so make sure to rinse.
Place the rinsed chickpeas in a 9×13 (we used a deep 9×13 for the photos, but really, it’s not necessary. You might want to place the regular 9×13 on a sheet pan to catch any eventual spills.)
In a bowl, combine remaining ingredients, starting with the dry ingredients.
Then add the boiling water and give it a stir.
Pour the mixture over the chickpeas.
Now simply cover tightly and bake! They should take between 1 hour and 1 hour and 20 minutes (check them after 1 hour). You want the chickpeas to be soft to the bite but not too cooked. When chickpeas overcook they become mushy and lose their shape, so be careful.
Drain the chickpeas or remove them from the pan using a slotted spoon or our favorite Colander Spoon. We like to do it this way so as not to ruin the chickpeas.
Be sure to rewarm before you’re ready to enjoy!
9×13 Chickpeas (Arbes)
Ingredients
- 1 (16 oz) bag chickpeas / garbanzo beans (soaked overnight in water or at least 10 hours)
- ¼ cup sugar
- 1 tbsp salt
- ½ tbsp baking soda
- ½ – 1 tsp black pepper (to taste)
- 4 cups boiling water
Instructions
- Preheat oven to 350°F.
- Place the soaked and rinsed chickpeas in a 9×13 (we used a deep 9×13 for the photos, but really, it's not necessary. You might want to place the regular 9×13 on a sheet pan to catch any eventual spills.)
- In a bowl, combine remaining ingredients and pour over chickpeas. Cover tightly and bake for 1 hour to 1 hour and 20 minutes.
- After 1 hour, check for doneness. You want the chickpeas to be soft to the bite but not too cooked. When they overcook they become mushy and lose their shape, so be careful.
- Drain the chickpeas or remove them from the pan using a slotted spoon. We like to do it this way so as not to ruin the chickpeas.
- Store in an airtight container. Rewarm before enjoying for best results.
great tip! how big is the bag of chic peas?
Can the cooked chickpeas be frozen if I can’t use the whole batch in one sitting?
Made them and it’s delicious!
Yes, cooked chickpeas can be frozen.
Would this work with canned chickpeas?
what size “bag of chickpeas” please specify
Any measurements to the “bag of chickpeas”???
Wow! This is a game changer!! Can’t wait to try!
How would I keep this warm for the Friday night meal!
I always add 1/2 tsp of baking powder when I do this. The chickpeas get really soft, and its perfect for chummus.
Made them today and came out delicious! Thank you.
Personally, I like the sweetness, but if you don’t, maybe put in less sugar.
Thank you for this easy and perfect recipe!
I’ve been using this method for quite some time already, though I cook it a bit longer than suggested — and it always comes out perfect.
I have a great tip for draining: place the oven rack over the sink, poke a few holes in the bottom of the 9X13 tray, and let the water drain out on its own. This way, the chickpeas come out dry without having to do it manually
THANX FOR THIS TIP
I prefer the company jack rabbit. Its better quality and becomes realy soft.
I use this recipe for many years. slight difference I use sucrazit instead of
sugar approx. 1/2 tsp.
When done I pour off remaining liquid, place it on a towel to absorb and dry the peas.
It then keeps fresh in fridge for 2 weeks. Could be used in a salad or enjoyed cold as a snack!!
Fresh delicious and very nutritious!!!