How to Cook Chickpeas
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 5 mins
-
Servings
8 servings
-
Calories
206 kcal
-
Course
Condiments
-
Cuisine
American
How to Cook Chickpeas
Description
Cooking dried chickpeas involves an initial soaking period of 8-12 hours in cold water to hydrate the beans, which expand significantly. After soaking and draining, they are simmered gently in fresh water seasoned with sea salt. The simmering process usually takes around one hour, but tenderness should be tested by crushing a cooled chickpea between fingers. Depending on variety and personal preference, cooking time may extend to two hours to achieve a soft texture.
The resulting chickpeas have a tender yet firm quality ideal for incorporating into various recipes such as hummus, salads, or tagines. Proper soaking reduces cooking time and improves digestibility, while simmering in salted water enhances flavor.
Cooked chickpeas can be stored in airtight containers for up to five days refrigerated or frozen for up to six months, allowing meal prep flexibility. This recipe focuses on stovetop cooking but mentions alternative methods like pressure cooking for convenience.
Ingredients
- 1 pound chickpeas dry
- 1 teaspoon salt sea salt
Instructions
Stovetop Method
- Place the dried chickpeas into a bowl and add enough cold water to cover by a few inches (they will triple in size). Allow the chickpeas to soak for 8-12 hours or overnight.
- Drain your soaked chickpeas and place them into a large pot.
- Add cold water, about twice the volume of the chickpeas. Stir in some sea salt and bring everything to a boil, then reduce the heat to a low, cover and simmer the chickpeas for 1 hour.
- Once the time is up, using a fork, carefully take one chickpea (allow it to cool for a bit) and check the tenderness by crushing it within your fingers. If it's hard to crush it, or not tender enough, continue cooking, and check the tenderness every 10 mins or so. Depending on the type of chickpeas and your desired tenderness, it may take up to 2 hours to cook.
- Drain the chickpeas and allow them to cool in a colander before using/serving them.
Instant Pot Method
- Place the dried chickpeas, sea salt and 6 cups of cold water in the pressure cooker.
- Seal the lid and select the High Pressure button and cook for 45 minutes.
- Once the time is up, naturally release the pressure cooker for 10 minutes. Vent the remaining pressure before opening the lid.
- Once the time is up, using a fork, carefully take one chickpea (allow it to cool for a bit) and check the tenderness by crushing it within your fingers. If it's hard to crush it, or not tender enough cook 10 more minutes on high pressure and do a quick release.
Notes
- Soak chickpeas for at least 8 hours to ensure even cooking and proper swelling.
- Test chickpea tenderness by squeezing a cooled bean; continue simmering if too firm.
- Store cooked chickpeas refrigerated in an airtight container for up to 5 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 304mg | 13% |
| Potassium | 496mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
