Cooking Chickpeas from dried may not be as simple as opening up a can. However you are also going to get so much more flavor when you cook your own from scratch. Making it well worth the extra step and puts you in control of the texture and consistency of the beans.
What are Chickpeas
Chickpeas, also know as Garbanzo beans are a type of legume in the pulse family. Slightly larger than a green pea they have a slightly nutty buttery flavor. This ancient legume dates back to 7000 B.C. Chickpeas are used in cuisines around the world. A mainstay in Indian, Middle-Eastern and Caribbean cooking. Additionally, packed with protein, fiber, and has a low glycemic index. Making it a wonderful main dish for vegan, vegetarian and healthy diets.
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Traditional Method of Cooking Chickpeas
We will go over the 3 methods of cooking chickpeas. The first is the traditional way. As cliché as it may sound this is how Grandmother would cook them. This method takes the longest time includes a soaking over night.
- Pick over the beans removing any stones, foreign material and broken chickpeas.
- In a large bowl, cover the chickpeas with a few inches of water. Approximately 4 cups of water for 1 cup of dried beans. Beans will double in size. Soak overnight for 12 hours.
- Drain and rinse soaked beans. Place beans into a Dutch oven or large pot and cover with water at least 2 inches over the chickpeas. Bring to a boil over medium heat. Reduce to simmer.
- Cook chickpeas for 1 hour checking for doneness. Chickpeas are done when easily give and can be mashed between 2 fingers.
- Drain and use in your favorite recipe.
Slow Cooker Method
Secondly, the ‘set it and forget it’ method. Also, with this method the overnight soak is optional. More on optional soaking later. This is undoubtedly the best option for when you need chickpeas ready to use when you arrive home from work.
- Place chickpeas in slow cooker and cover with about 2 inches of water.
- Set Slow Cooker to 8 hours on low, cover and cook.
- Once ready drain, and the beans are ready to use.
Instant Pot / Pressure Cooker Method
In all honesty this is the method I use regularly. It’s quick as compared with the other methods. In under an hour you have ready to use chickpeas. No need to pre-soak the beans. Moreover they come out perfectly every time. It’s one of the biggest reasons I love the Instant Pot.
- Add 1 cup of dried chickpeas and 4 to 6 water to the Instant Pot
- Close Lid, Set the Program to Pressure Cook > Cook Time: 25 mins > Pressure Level: High > Keep Warm: Off Close Lid and Start.
- Allow to preheat and cook for 25 minutes. Allow Instant Pot to Natural release for 20 minutes.
- Drain and beans are ready to use.
NOTE: If using a stovetop pressure cooker increase the time to 40 mins.
Some Tips for Cooking Chickpeas
Is Pre-Soaking Necessary
For the traditional method of cooking the short answer is yes. However when made in a slow cooker or Instant Pot it is not necessary. I have soaked them before cooking them in the Instant Pot. I have also made them without soaking. Personally I cannot tell the difference.
Adding Aromatics While Cooking Chickpeas
The instructions shown above are to cook basic chickpeas. Depending on the final use will depend on how you want the beans seasoned. For Hummus, Curries, and Roasting, keep them plain then season according to the recipe.
