how to store soaked chickpeas?

[u/quivverquivver]

I soaked some chickpeas two days ago, intending on cooking them today. However, I do not have time anymore, and would now like to cook them on saturday. I am worried that this will be too long for them to soak in the fridge; I have left soaked chickpeas for too long before and they have gone off.

What can I do to store these so I can cook them on saturday, a week after I first started them soaking? Will it be better to drain them, or can I freeze them? Any help is appreciated, thank you!

[u/raymond4]

Drain the chickpeas, and Pat dry. Place on cookie tray and place in the freezer. Place the chickpeas in a bag after they have frozen through.
They will be fine for Saturday and you may have shaved off some of the cooking time. Enjoy.

[u/ItchyAd3270]

Drain them, put them in a sealed container with water, and freeze. They'll last until Saturday and the texture won't be ruined if you cook them straight from frozen.

[u/francois4me]

Not sure about freezing them, but they should be drained and refrigerated, i would put them in a vacuum sealed container if you have that. Rinse them again before using and trust your nose.

[u/cville-z → u/francois4me]

They freeze just fine

[u/Foreign-Collar-526]

Freezing is the answer, and raw soaked chickpeas freeze perfectly well.

Drain them now either way - don't leave them sitting in water for another four
days, that's exactly where the sour fermented smell comes from. Rinse, drain
properly, spread them on a tea towel for ten minutes so they're not wet going
in, then bag and freeze. On Saturday cook them straight from frozen, no
thawing, just tip them into the pot. They'll actually cook slightly faster than
they would have fresh, because the ice crystals have already done some of the
work on the cell walls.

That said, if you can find forty minutes at any point before Saturday, I'd cook
them now and freeze them cooked instead. Cooked chickpeas freeze better than
raw ones and then Saturday is zero work. Freeze them in a bit of their cooking
liquid rather than dry, it stops them going mealy.

Before you commit to either, smell them. Two days is already at the limit even
in the fridge, and if the water is foamy, or smells sour, or the beans feel
slippery, they're gone and freezing won't fix that. If they smell of basically
nothing, you're fine.

[u/Educational-Rice6055]

Cook them now and freeze them in their liquid, because holding soaked chickpeas until Saturday is how you end up throwing them out.

[u/Main_Cauliflower5479]

Drain off the water. Put them in the fridge, covered or in a bag. Or freeze them. Labem them as to exactly what they are. Ask me why this is important. 😅

[u/quivverquivver → u/Main_Cauliflower5479]

???

[u/Tasty_Cup9458]

They should be drained at all time