Original Post: https://www.evolvingtable.com/how-to-cook-chickpeas/
How to Cook Chickpeas (Garbanzo Beans)
Learn How to Cook Chickpeas that are better than canned, using these three quick and easy no-soaking methods! Give dried garbanzo beans the perfect soft or al dente texture in the Instant Pot, Crock-Pot, or on the stovetop.
Servings: 12 servings
Ingredients
- 1 lb. dried chickpeas sorted, rinsed and drained
- 6-8 cups water
- 1 tsp. salt optional
Instructions
- Rinse, sort, and drain the garbanzo beans of any visible dirt and debris.
Stovetop Method:
- In a large pot add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ - 2 inches.
- Bring the pot to a boil, cover with a lid and reduce heat to a simmer.
- Simmer chickpeas for 1 ½ hours for al dente and 2 hours for soft.
- Drain excess water and use cooked chickpeas as desired.
Slow Cooker Method:
- Add 1 pound chickpeas, salt, and enough water to cover them by 1- 1 ½ inches in a 6-quart slow cooker.
- Set slow cooker to high and cook for 3 hours for al dente and 3 ½ - 4 hours for soft.
- Drain excess water and use cooked chickpeas as desired.
Instant Pot Method:
- Add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ - 2 inches in a 6-quart Instant Pot.
- Set Instant Pot to high pressure and cook for 30-35 minutes for al dente and 35-40 minutes for soft.
- Allow a 10 minute natural pressure release.
- Drain excess water and use cooked chickpeas as desired.
Notes
- 1 pound dried chickpeas equals ~6 cups cooked chickpeas.
- 1 serving is equivalent to ½-cup cooked chickpeas.
Meal Prep and Storage
- To Store: Cooked chickpeas can be drained of excess liquid and stored in an airtight container or zip-top bag in the fridge for up to 3-4 days.
- To Freeze: Leftovers can be thoroughly drained and frozen in a freezer-safe zip-top bag or container for up to 3-6 months.
- To Reheat: Cold chickpeas can be reheated by microwaving or putting them in a small amount of water on the stovetop, bringing it up to a simmer just until warmed through. For a drier texture, they can also be baked on a parchment paper-lined cookie sheet for 10 minutes at 350°F.
Nutrition
Calories: 137kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Sodium: 174mg | Potassium: 330mg | Fiber: 6g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.5mg | Calcium: 43mg | Iron: 2.4mg