How to Cook Chickpeas (Garbanzo Beans)

1. Pick through and discard any little stones or debris that may be packaged with the beans.
2. Rinse your beans in a colander with cool water.

Soaking

1. Quick Soak Method: Add the beans to large pot and cover with about 2 inches of water. Bring the water to a boil over high heat and cook the beans without a lid for 5 minutes.
2. Remove the pot from the heat and cover pot with a lid. Let the beans soak in the hot water for 1 hour. Drain the beans into a colander, then rinse with water.
3. Overnight Soak: Cover the beans in a pot with about 2 inches of water. 1 pound of dried will expand to 7-8 cups in 8 hours or overnight. Drain the beans into a colander, rinse.

Cooking Methods

1. Stovetop Method: After soaking and rinsing, drain and add to a large stock pot. Cover again with at least 2 inches of cool water. Bring to a boil, reduce to simmer and cook for 2 hours (leave lid slightly ajar to vent). Add salt when there is about 30 minutes of cooking time left.
2. Instant Pot Method: If using unsoaked chickpeas, add to inner pot and cover with 4 cups water. Add 1 1/2 tsp kosher salt and any Optional Seasoning or none.
3. Close lid and seal, set to High Pressure for 60 minutes, Natural Release 10 minutes.
4. If using soaked chickpeas, add to inner pot and cover with 4 cups water. Add 1 tsp kosher salt and any Optional Seasoning or none.
5. Close lid and seal, set to High Pressure for 5 minutes, Natural Release 10 minutes.
6. Slow Cooker Method: Add the dried chickpeas and any Optional Seasoning or none and 7 cups of water. Cover and cook on High for 3 to 4 hours or on Low setting for 6 to 8 hours. Add 1 1/2 tsp kosher salt when there is about 30 minutes of cooking time left.