How To Cook Chickpeas
If you're wondering how to cook dried chickpeas, it's easier than you might think. Dry garbanzo beans (also known as chickpeas) are a nutritious way to make great recipes. Learn how to cook dried chickpeas and get them ready for your homemade hummus or other chickpea recipes!
Servings: 3 Cups
Calories: 269kcal
Ingredients
Garbanzo Beans
- 1 cup dried chickpeas rinsed
- water
- 1 teaspoon salt
Optional aromatics
- 1 onion peeled and quartered
- 8 garlic cloves peeled
- 2 bay leaves
Instructions
How To Cook Chickpeas On The Stovetop
- Add one cup of dried garbanzo beans to a large bowl and cover them with water. Make sure several inches of water cover the chickpeas as they will absorb the liquid as they soak. Let soak for at least 8 hours. (An easy way to do this is to let them soak overnight.)
- Drain and rinse the beans thoroughly.
- Add the beans, salt, and optional aromatics to a medium pot, cover them with several inches of water, and bring to a boil.
- Turn down to a simmer and cook until the garbanzo beans are nice and tender. (This usually takes 1 ½ hours to 2 hours, depending on your stove type and elevation. For salads, soups, etc. I recommend cooking beans without a lid on for about one and a half hours. This will result in beans that are cooked but on the firmer side.However, if your aim is to make hummus, another type of dip or dish that requires extra soft beans, you will most likely want to cook these chickpeas for about 2 hours. This will make them extra soft. Alternatively, for softer beans, you could cook them with the lid mostly on but slightly off. (This creates a gap for steam to escape.)
- Turn the heat off, and discard any aromatics.
- Strain and use as desired, or store in an airtight container in the fridge for 4-5 days.
How To Cook Chickpeas In A Pressure Cooker
- Strain and rinse the beans thoroughly. Remove any debris or small stones among the beans.
- Add the beans to your Instant Pot along with four cups of water and optional aromatics.For Soaked Chickpeas: Cook on high pressure for 5 minutes. This will result in softer, creamier chickpeas. Then, natural release for 20 minutes. Release any remaining pressure, then open the lid. For Unsoaked Chickpeas: Cook on high pressure for 40 minutes. This will result in tender but firmer chickpeas. For slightly softer, creamier chickpeas, cook for 55 minutes. Then, natural release for 20 minutes. Release any remaining pressure, then open the lid.
- Discard any aromatics.
- Strain and use as desired or store in an airtight container in the fridge for 4-5 days.
How To Cook Garbanzo Beans In A Slow Cooker
- Rinse one cup of dried uncooked chickpeas thoroughly and remove any discolored beans and debris, such as small stones.
- Add the chickpeas and four cups of water to a slow cooker.
- Cook on low for 6-7 hours or on high for 3 to 4 hours.
Video
Notes
Storage Tips
Once your chickpeas are all cooked, use them in your favorite recipe or store them for later. Chickpeas store well in the fridge or the freezer!
- Fridge: After your chickpeas cool, you will want to put them in an airtight container. Don’t put any liquid in there with it. This will keep for up to 4-5 days in the fridge.
- Freezer: If you have a bunch of chickpeas that you can’t possibly use within a few days, I recommend you freeze them. Pat them dry first and then put them on a lined baking sheet in a single layer. Pop this into the freezer for about 30 minutes. Then you can pour them into a freezer bag. These will keep for up to 3 months, making them excellent for meal prep.
Nutrition
Calories: 269kcal | Carbohydrates: 47g | Protein: 14g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 794mg | Potassium: 669mg | Fiber: 12g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 4mg
