The Ultimate Guide: How To Cook Dried Chickpeas
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!
Servings 2.5 cup
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.