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How To Cook Chickpeas From Dried
Whether you’re vegetarian or just love a good hummus, learning how to cook chickpeas is a total kitchen game-changer. Consider this your cheat sheet for mastering garbanzo beans—all things measuring, cooking, storing, and flavoring. Bonus: we’ve got Instant Pot, stovetop, AND slow cooker tips!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 6 cups
Calories: 286 kcal
Course:
Snacks , Others
Cuisine:
Mediterranean
Ingredients
- 2 cups dried chickpeas 1 lb, 453 g
- 6 cups filtered water 1.4 L
- ½ Tbsp salt
Instructions
- 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.
Cup of Yum
Instant Pot
- Assemble: Transfer the rinsed and drained chickpeas to a 6 or 8-quart Instant Pot or another pressure cooker. Add salt and filtered water.
- 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.)
- Depressurize: Once the timer goes off, let the Instant Pot naturally release for 10 minutes before opening the pressure valve.
Cup of Yum
Stovetop
- Assemble: Transfer the rinsed and drained chickpeas to a large stockpot. Add salt and filtered water.
- 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
- Assemble: Transfer the rinsed and drained chickpeas to a 6 or 8-quart slow cooker. Add salt and filtered water.
- 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.
Notes
- Storage:
- Fridge: Drain or save the aquafaba, then store your chickpeas in an airtight container in the fridge for 4-5 days.
- Freezer: Transfer to a freezer-safe bag or container and store for 5-6 months.
- Thaw: Thaw in the fridge overnight and use as needed.
- Reheating: Warm chickpeas in the oven for 10 minutes at 350 degrees F.
Nutrition Information
Serving
1cup cooked chickpeas
Calories
286kcal
(14%)
Carbohydrates
54.3g
(18%)
Protein
11.9g
(24%)
Fat
2.7g
(4%)
Saturated Fat
0.3g
(2%)
Cholesterol
0mg
(0%)
Sodium
718mg
(30%)
Potassium
413mg
(12%)
Fiber
10.6g
(42%)
Sugar
0g
(0%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 286
% Daily Value*
| Serving | 1cup cooked chickpeas | |
| Calories | 286kcal | 14% |
| Carbohydrates | 54.3g | 18% |
| Protein | 11.9g | 24% |
| Fat | 2.7g | 4% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 718mg | 30% |
| Potassium | 413mg | 9% |
| Fiber | 10.6g | 42% |
| Sugar | 0g | 0% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.