Cooking dried chickpeas from scratch is easier than you think! Learn how to prepare and cook tender chickpeas from scratch. Perfect for salads, soups, and more!
Growing up in India, I remember my mom used to always soak the chickpeas overnight and pressure cook the chickpeas the next day. This is a common practice in India for making any kind of beans. Even today my mom uses a pressure cooker to cook all types of beans.
When I moved to the US, I was so fascinated when I first time saw the chickpeas in a can. I never knew that chickpeas also come in a can, pre-cooked. I had seen only dry chickpeas. And yes, these canned chickpeas are so convenient for those busy weeknights.
For many years I used canned chickpeas. Recently, I started cooking chickpeas in Instant Pot. And I must say these are the best chickpeas I have ever had!
Perfect texture, tender, soft, and most importantly these don’t have any preservatives added at all. I have complete control over the texture of the chickpeas. And that’s the best part of cooking chickpeas yourself.
For salads, I prefer chickpeas slightly al dente, as they add a nice crunch when you bite onto them. Also, these make an excellent for snacking. I slightly roast the chickpeas in a skillet or in an oven to make a healthy snack I can munch on.
For use in curries, soups, and dips (hummus), I prefer chickpeas on the softer side and cook accordingly. I can adjust the cooking time based on the dish I will be using chickpeas. Isn't that convenient?
Sharing two different ways, how to cook chickpeas in Instant Pot, with both soaked and un-soaked dry beans. Soaking the beans before cooking, helps reduce the cooking time. Hence this requires a little planning ahead.
There are times when I forget to soak beans, in that case, I use the second no-soaked method, and trust me, both methods result in perfect chickpeas!!
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Introduction to dried chickpeas
Cooking dried chickpeas is a simple and cost-effective way to enjoy this versatile legume. The ultimate guide to cooking dried chickpeas includes the preparation steps such as sorting, rinsing, and soaking, followed by various cooking methods such as stovetop, or pressure cooker.
Key tips, like testing for doneness and adding seasonings, are highlighted. The cooked chickpeas can be used in a wide range of recipes, making them a versatile and nutritious ingredient in your kitchen.
Health Benefits
Chickpeas, by nature, are gluten-free and high in nutrients. They are a good source of protein and fiber, which makes chickpeas naturally plant-based protein. They are an excellent alternative to meats and make great vegetarian and/or vegan substitutes.
Chickpeas are rich in fiber, and thus keep you fuller for longer. Research also suggests, that chickpeas have a low Glycemic Index, and hence support steady blood glucose levels.
Benefits of cooking dried chickpeas
Cooking dried chickpeas allows for cost savings, flavor customization, versatility in cooking, and nutritional benefits, making them a great choice for healthy and budget-friendly meals.
Cost-effective: Dried chickpeas are more economical compared to canned varieties, allowing you to save money while enjoying a nutritious ingredient.
Control over ingredients: By cooking dried chickpeas, you have control over the ingredients used, avoiding added preservatives or excessive sodium commonly found in canned chickpeas.
Customizable flavor and texture: Cooking dried chickpeas from scratch allows you to tailor the flavor and texture to your liking. You can season them according to your preferences and cook them to your desired level of tenderness.
Versatility in recipes: Cooked chickpeas can be used in a wide range of recipes, such as hummus, salads, soups, stews, curries, and roasted snacks. They add texture, protein, and a nutty flavor to dishes.
Nutritional value: Chickpeas are packed with nutrients like protein, fiber, vitamins, and minerals. Cooking dried chickpeas ensures that you maximize their nutritional benefits, making them a healthy addition to your diet
Preparation
The preparation process for cooking dried chickpeas involves sorting and rinsing the beans, as well as soaking them to rehydrate before cooking. Here are the steps:
Sorting: Spread out the dried chickpeas on a clean surface and look through them, removing any discolored beans, debris, or stones. This step ensures that you only cook the good quality garbanzo beans.
Rinsing: Place the sorted beans in a colander or sieve and rinse them thoroughly under cold running water. This helps remove any dirt or dust that may be present.
Soaking: Soaking dried beans is crucial to rehydrate them and reduce their cooking time. There are two common methods for soaking:
Overnight soaking: Transfer the rinsed beans to a large bowl. Soak in ample water overnight or a minimum of 8 hours. When beans rehydrate they triple in size. I soak one cup of beans in 3 cups of water, thus making sure there is enough water for the beans to rehydrate.
Quick soaking: If you're short on time, you can use a quicker method. In a pot, combine the rinsed garbanzo beans with water and bring them to a boil. Remove the pot from the heat, cover it with a lid, and let the chickpeas soak for 1-2 hours.
Regardless of the soaking method you choose, discard the soaking water before cooking the beans.
No-soaking: You can skip the soaking method and directly cook the dried chickpeas in a pressure cooker or Instant Pot. Follow the recipe for no-soak chickpeas
After the garbanzo beans have been sorted, rinsed, and soaked, they are ready to be cooked using your preferred method, such as a stovetop, pressure cooker stovetop, or in an Instant Pot.
How To Cook Chickpeas
There are several cooking methods you can choose from when preparing dried chickpeas. Here are three common methods:
How To Cook Chickpeas On Stovetop
After soaking and draining the garbanzo beans, place them in a large pot and add enough fresh water to cover them by a few inches.
Bring the water to a boil over high heat, then reduce the heat to low and let the beans simmer.
Skim off any foam that accumulates on the surface during cooking.
Cook the beans for about 60-90 minutes, or until they become tender. Cooking times may vary, so check for doneness by biting into a chickpea to ensure it's soft but not mushy.
Optionally, add salt and desired seasonings in the last 15 minutes of cooking.
Stovetop Pressure Cooker Chickpeas
After soaking and draining the chickpeas, transfer them to a pressure cooker.
Add enough fresh water to cover the chickpeas by about 2 inches.
Close the pressure cooker lid securely and cook at high pressure according to the manufacturer's instructions.
The cooking time will depend on the pressure cooker model, but typically it takes around 15-20 minutes.
After cooking, release the pressure naturally or use the quick-release method before opening the lid.
How To Cook Chickpeas In Instant Pot
Sort and rinse the dried garbanzo beans to remove any debris.
Optional: Soak the chickpeas in water overnight or use the quick-soak.
Drain the soaked chickpeas and add them to the Instant Pot.
Add water, salt, baking soda(optional), and pressure cook (high) for 20 minutes. Note: If using baking soda, reduce the cooking time to 15 minutes.
Let the pressure release naturally, around 20 minutes. Open the Instant Pot lid, and check if the beans are tender enough, by mashing one chickpea between the fingers.
Drain the beans using a colander. Discard or use the reserved liquid as a stock in soups or curries.
One cup of dried garbanzo beans yields around 2.5 cups of cooked chickpeas. Store it in the refrigerator for 3-5 days or freeze it for up to a month.
Choose the cooking method that suits your preferences and available equipment. Remember to adjust the cooking time as needed and test the chickpeas for doneness before removing them from the heat.
Tips for cooking dried chickpeas
Here are some tips to help you achieve the best results when cooking dried chickpeas:
Use fresh water: When cooking dried chickpeas, always use fresh water for soaking and cooking. This helps ensure optimal hydration and flavor.
Add salt at the time of cooking: Adding a ½ teaspoon of salt for every 1 cup of soaked chickpeas while cooking, improves the flavor and texture of the chickpeas.
Season the beans: Seasoning the beans as we cook, also eliminates excess use of salt to flavor the chickpeas. The chickpeas are flavored inside out, so you will need very little salt or no salt at all when using these in dishes.
Test for doneness: Cooking times for dried chickpeas can vary depending on factors like their age and size. To check if they are done, take a chickpea and bite into it. It should be soft but not mushy. If they're not yet tender, continue cooking and test again in a few minutes.
Skim off foam: During the cooking process, foam may develop on the surface of the water. Use a spoon or ladle to skim off the foam as it appears. This can help achieve a cleaner and clearer cooking liquid.
Consider adding baking soda (optional): Adding baking soda helps reduce the cooking time and also results in tender, soft chickpeas.
I normally add baking soda when I am planning to use the garbanzo beans as it is, either in making some homemade dip (hummus) or in curries, or soups. If I am going to use garbanzo beans for salads, stews, or snacking, I don’t add any baking soda.
This is a personal preference you can add baking soda or leave it out, it would just work fine.
You might see some scum, once the garbanzo beans are cooked. This is quite normal when using baking soda. Simply, skim off the scum from the beans.
Flavor the chickpeas (optional): I like to keep mine plain. However, you can use some bay leaves, or some fresh cloves of garlic to flavor the beans.
Storage and freezing
Once the chickpeas are completely cool, you can store them in the refrigerator for 3-5 days or freeze them for up to a month.
Divide the garbanzo beans into a freezer-safe container or Ziploc bags, and freeze them. They thaw quickly and can be used for a quick meal.
Recipe ideas using cooked chickpeas
Cooked chickpeas are incredibly versatile and can be used in a variety of delicious recipes. Here are a few recipe ideas to inspire you:
Classic Hummus: It takes just 10 minutes to whip this super creamy and utterly delicious classic hummus at home. It’s much better than store-bought! Serve with pita bread, crackers, or vegetables for dipping.
Mediterranean Chickpea Salad: A refreshing and nutritious dish that’s easy to make and perfect for a healthy lunch or light dinner. It’s high in protein, rich in fiber, and gluten-free!
Chickpea Curry: Chana Masala is a popular North Indian dish. Simple curry made with garbanzo beans, onions, tomatoes, ginger, garlic, and some aromatic Indian spices. Hearty, healthy, plant-based protein diet.
Air Fryer Chickpeas: Simply toss the garbanzo beans with the seasonings of your choice, pop them in the air fryer, and just a few minutes, you have a filling and nutritious snack.
Moroccan Chickpea Tomato Soup: A hearty, healthy, flavorful soup that can be made in under 30 minutes. Great source of plant-based protein and fiber. Serve as a comforting and nutritious soup.
Chickpea Buddha Bowl: Build a nourishing bowl with cooked garbanzo beans as the protein base. Add roasted or steamed vegetables, grains like quinoa or brown rice, and a flavorful dressing or sauce. Top with fresh greens, avocado slices, and nuts for added texture and flavor.
FAQ's
Cook soaked garbanzo beans in a pressure cooker for approximately 15-20 minutes at high pressure, ensuring they are tender but not mushy.
For 2 cups of dried garbanzo beans cooked in a pressure cooker, you'll generally want to use about 4-6 cups of water. The exact amunt may vary depending on whether the garbanzo beans are pre-soaked or dried.
Canned chickpea are already cooked, so they don't require pressure cooking. However, if you want to infuse flavors or soften them further, place the drained garbanzo beans in the pressure cooker, add seasonings or liquid, and cook at high pressure for a short duration (around 5 minutes). Release the pressure, and the canned garbanzo beans will be ready with enhanced flavors and texture.
To cook garbanzo beans in a stovetop pressure cooker, it typically requires about 6-8 whistles on medium heat or simmer for 15-20 minutes. The number of whistles may vary depending on the size and type of pressure cooker, as well as the desired tenderness of the garbanzo beans.
Easy Recipes
The Ultimate Guide: How To Cook Dried Chickpeas
Equipment
Ingredients
- 2 cups dried chickpeas [Garbanzo beans]
- 1 teaspoon salt
- ¼ teaspoon baking soda [optional]
- 5 cups water; For pressure cooking
Instructions
Prep for the Chickpeas
- Pick any stones or debris from the chickpeas.
- Rinse the chickpeas couple of times.
- (Optional) Soak the chickpeas in 6 cups of water overnight.
Instant Pot Chickpeas - Soaking Method
- Rinse and drain the soaked chickpeas and add it to the inner pot.
- Add water, salt, baking soda(optional), and pressure cook (high) for 20 minutes.Note: If using baking soda, reduce the cooking time to 15 minutes.
- Let pressure release naturally, around 20 minutes. Open the Instant Pot lid, check if the chickpeas are tender enough, by mashing one chickpea between the fingers.
- Strain the chickpeas using a colander. Discard or use the reserve liquid as a stock in soups or curries.
- One cup of dried chickpeas yields around 2.5 cups of cooked chickpeas. Store it in the refrigerator for 3-5 days or freeze it for up to a month.
Instant Pot Chickpeas - No Soaking Method
- Add the rinsed dry chickpeas to the inner pot.
- Add water, salt, baking soda(optional), and pressure cook (high) for 50 minutes.Note: If using baking soda, reduce the cooking time to 35 minutes.
- Let pressure release naturally, around 20 minutes. Open the Instant Pot lid, check if the chickpeas are tender enough, by mashing one chickpea between the fingers.
- Strain the chickpeas using a colander. Discard or use the reserve liquid as a stock in soups or curries.
Stovetop Method
- After soaking and draining the chickpeas, place them in a large pot and add salt, enough fresh water to cover them by a few inches.
- Bring the water to a boil over high heat, then reduce the heat to low and let the chickpeas simmer.
- Skim off any foam that accumulates on the surface during cooking.
- Cook the chickpeas for about 60-90 minutes, or until they become tender. Cooking times may vary, so check for doneness by biting into a chickpea to ensure it’s soft but not mushy.
Stovetop Pressure Cooker method
- After soaking and draining the chickpeas, transfer them to a pressure cooker.
- Add enough fresh water to cover the chickpeas by about 2 inches.
- Close the pressure cooker lid securely and cook at high pressure according to the manufacturer’s instructions.
- The cooking time will depend on the pressure cooker model, but typically it takes around 15-20 minutes.
- After cooking, release the pressure naturally or use the quick-release method before opening the lid.
Notes
- If the quantity is doubled the cooking time does not change.
- Adding salt while cooking the chickpeas, improves the flavor and texture of the chickpeas. You will end up using much less salt later in the recipes chickpeas is used.
- Baking soda is optional. Baking soda helps soften the chickpeas, and it also reduces the cooking time. If using baking soda, reduce the cooking time as suggested.
- Fresh cloves of garlic or a bay leaf may be used for added flavor.
- Cooking beans, in general is quite tricky. Old, aged beans take longer to cook. This timing has worked for me most of the time.
- For Stove Top Pressure Cooker - Follow the same instructions ,after the first whistle, reduce the heat to medium, and cook for 15-20 minutes for soaked beans and 50 minutes for dry beans.
- Tips For Perfect Chickpeas - please refer to the post earlier.
Helen says
Thanks for this quick and easy recipe! We love beans but never tried making them in a pot. I tried this recipe and now I am hooked on to Instant pot chickpeas. I no longer buy canned ones. Thank you! 🙂
Jyoti Behrani says
I'm so glad you liked my recipe. Thanks for sharing!
Tina says
I had no idea how quick and easy it is to make chickpeas in an Instant Pot! We love to have chickpeas in wraps, salads, soups. Now, I can make a batch of chickpeas and use it whenever I need to...how convenient!!
Jyoti Behrani says
Yes, It is very convenient to cook beans in Instant Pot. I am glad you liked them 🙂
Sara says
I wanted to make some hummus and saw your recipe for chickpeas. Adding baking soda for soft chickpeas worked like a charm. The chickpeas were so soft, the hummus turned out amazingly creamy. This is the only way I will be cooking my chickpeas from now. Thanks!?? ??
Jyoti Behrani says
I agree, Instant Pot chickpeas make the best hummus!!??