How To Cook Chickpeas From Dried

1. Sort: Sort through to find brown or black chickpeas, rocks, etc. Add the sorted chickpeas to a colander, rinse them thoroughly, and let them drain.

Instant Pot

1. Assemble: Transfer the rinsed and drained chickpeas to a 6 or 8-quart Instant Pot or another pressure cooker. Add salt and filtered water.
2. Cook: Close the Instant Pot lid, making sure the pressure valve is sealed. Set it to high pressure on manual mode, then cook the chickpeas for 50 minutes. (If you’re making hummus, cook them for an additional 5-10 minutes.)
3. Depressurize: Once the timer goes off, let the Instant Pot naturally release for 10 minutes before opening the pressure valve. 

Stovetop

1. Assemble: Transfer the rinsed and drained chickpeas to a large stockpot. Add salt and filtered water.
2. Cook: Bring the chickpeas to a boil, give them a stir, and cover the pot with a lid. Reduce the heat to low, and let them simmer for 1 ½ - 2 hours (less for firmer chickpeas, more for a softer texture).

Slow cooker

1. Assemble: Transfer the rinsed and drained chickpeas to a 6 or 8-quart slow cooker. Add salt and filtered water.
2. Cook: Cook the chickpeas for 3-4 hours on high (3 for a firm chickpea, 4 for a very soft texture). You can also cook the chickpeas for 6-8 hours on low.