How to Cook Chickpeas (Garbanzo Beans)
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
12 servings
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Calories
137 kcal
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Course
Dinner
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Cuisine
Mediterranean, Indian
How to Cook Chickpeas (Garbanzo Beans)
Description
Starting with sorted and rinsed dried chickpeas, this recipe offers three cooking methods: stovetop simmering for 1½ to 2 hours, slow cooking for 3 to 4 hours on high, or pressure cooking in an Instant Pot for 30 to 40 minutes with a natural release. Salt is optional and can be added during cooking. The amount of water covers the chickpeas by about 1½ to 2 inches.
The chickpeas can be cooked to an al dente texture or to softer consistency depending on cooking time preferences and intended use. Once cooked, chickpeas can be drained and used immediately in recipes or stored.
Cooked chickpeas yield approximately 6 cups from 1 pound dried. They can be refrigerated for 3-4 days or frozen for 3-6 months. Reheating suggestions include microwaving or warming on the stovetop with added water, or baking briefly for a drier texture. These storage and reheating tips help maintain quality for later use.
Ingredients
- 1 lb. chickpeas sorted, rinsed and drained, dried
- 6-8 cups water
- 1 tsp. salt optional
Instructions
- Rinse, sort, and drain the garbanzo beans of any visible dirt and debris.
Stovetop Method:
- In a large pot add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ - 2 inches.
- Bring the pot to a boil, cover with a lid and reduce heat to a simmer.
- Simmer chickpeas for 1 ½ hours for al dente and 2 hours for soft.
- Drain excess water and use cooked chickpeas as desired.
Slow Cooker Method:
- Add 1 pound chickpeas, salt, and enough water to cover them by 1- 1 ½ inches in a 6-quart slow cooker.
- Set slow cooker to high and cook for 3 hours for al dente and 3 ½ - 4 hours for soft.
- Drain excess water and use cooked chickpeas as desired.
Instant Pot Method:
- Add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ - 2 inches in a 6-quart Instant Pot.
- Set Instant Pot to high pressure and cook for 30-35 minutes for al dente and 35-40 minutes for soft.
- Allow a 10 minute natural pressure release.
- Drain excess water and use cooked chickpeas as desired.
Notes
- One pound of dried chickpeas produces about six cups cooked; a half-cup cooked serving is a typical portion.
- Store cooked chickpeas in an airtight container in the fridge for up to 3-4 days.
- Freeze cooked chickpeas in sealed bags or containers for up to 3-6 months.
- To reheat, microwave or warm on the stove with a little water until heated through; baking at 350°F for 10 minutes can give a drier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Sodium | 174mg | 7% |
| Potassium | 330mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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