What is the easiest way to cook chickpeas?

The easiest way to cook chickpeas is in the Instant Pot (pressure cooker). After soaking them overnight, simply add chickpeas, water, salt, and optional aromatics, then cook on high pressure for 15 minutes (or 20 minutes for softer chickpeas, like for hummus). No need to monitor the stove, and they turn out perfectly tender every time.

How many minutes do you boil chickpeas for?

On the stovetop, soaked chickpeas usually need to simmer for 90 minutes to 2 hours, depending on their freshness and how long they were soaked. In the Instant Pot, soaked chickpeas take just 15–20 minutes under pressure, while in a slow cooker, they take 3 hours on high or 6 hours on low.

Should you boil or soak chickpeas?

It’s best to soak chickpeas before cooking. Soaking reduces cooking time, improves digestibility, and results in a creamier, more tender texture. While you can quick-boil chickpeas by bringing them to a boil, turning off the heat, and letting them sit for 1 hour before cooking, a longer soak (8–24 hours) gives you the best results.

The Ultimate Guide to Cooking Dried Chickpeas

Description

Learn how to cook dried chickpeas from scratch! We’ll show you how to soak them and cook them 3 ways: on the stovetop, in the Instant Pot (our favorite), or in a slow cooker. Batch-cook them ahead, for delicious, nutritious meals.

Ingredients

Units

1 pound (about 2 cups) dried chickpeas (soaks up to be about 4-5 cups)
2 tablespoons apple cider vinegar
1/4- 1/2 teaspoon baking soda (optional * see notes)
1 teaspoon salt
filtered water
optional aromatics: 1/4 wedge of onion, a few cloves of garlic, bay leaves, herbs, whole spices

Instructions

Soak chickpeas. Sort through chickpeas, discarding any funky-looking ones, watching for dirt clods and stones. Rinse and place in a bowl, cover with several inches of water and add vinegar. For best results, soak for 8 hours at room temperature and up to 24 hours in the refrigerator. Soaking makes them more digestible and cooks them more evenly. Rinse and drain before cooking.

Instant Pot Pressure Cooker (my favorite method)

Place soaked chickpeas in the instant pot with salt, baking soda and enough water to just cover the chickpeas. Add aromatics if using.
Set on high pressure for 15 minutes (20 for softer chickpeas, great for making hummus). Manually release the pressure valve.
After cooling, you can either store in the liquid or drain and save the cooking liquid, aquafaba, for using in recipes, sauces or soups.

Stovetop Method

In a dutch oven or heavy stock pot, place chickpeas, salt, baking soda, and water to cover chickpeas by several inches. Add aromatics if using. Bring to a boil. Lower heat to medium low.
Simmer covered for 60-120 minutes. Cooking time will depend on the soaking time and freshness of the chickpeas- add more water as needed.
After cooling, you can either store in the liquid or drain and save the cooking liquid, aquafaba, for using in recipes, sauces or soups.

Slow Cooker Method

Add chickpeas, salt, baking soda and 7 cups of water to the slow cooker. Cook on high for 3 hours or low for 6 hours or until the desired texture.
After cooling, you can either store in the liquid or drain and save the cooking liquid, aquafaba, for using in recipes, sauces or soups.

Notes

Soaking with apple cider vinegar: Breaks down anti-nutrients (like lectins and phytic acid) which block absorption of minerals- essentially making chickpeas more mineral-bioavailable. Enhances protein digestibility and gut tolerance. Soaking makes beans softer and easier to cook and digest.

Adding baking soda is optional: I prefer using 1/2 teaspoon as it makes chickpeas softer by making the water alkaline, breaking down pectin and hemicellulose in cell walls, and speeding up cooking. Too much baking soda can make chickpeas mushy, or give them a slightly soapy or metallic taste. You can rinse chickpeas, after cooking, if desired, to diminish any baking soda flavor.

Short on time? Here is a quick soak method: Add chickpeas to a pot, cover with water, bring to a boil, turn off heat and let them sit for 1 hour. Drain the liquid and proceed with the cooking instructions. Works in a pinch, but can sometimes yield unevenly cooked beans.

Cooking time will depend on the soaking time and freshness of the chickpeas- add more water as needed.

Store cooked chickpeas in an airtight container in the fridge up to 5 days.

Freeze up to 3 months. For easy access to frozen chickpeas, rub dry-ish and spread out in a single layer on a baking sheet, place in the freezer and then store in a container or freezer bag. So convenient to grab a handful and add to soups, stews or salads. This makes it easier to remove whatever portion you need for your recipe.

Nutrition

Serving Size: 1 cup
Calories: 287
Sugar: 8.1 g
Sodium: 283.8 mg
Fat: 4.6 g
Saturated Fat: 0.5 g
Carbohydrates: 47.6 g
Fiber: 9.2 g
Protein: 15.5 g
Cholesterol: 0 mg