How to Cook Chickpeas (Garbanzo Beans - 3 Ways!)

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  • Servings

    12 servings

  • Calories

    138 kcal

How to Cook Chickpeas (Garbanzo Beans - 3 Ways!)

This handy guide has easy steps for how to cook dried or canned garbanzo beans in the slow cooker, Instant Pot, or on the stovetop. Perfect for snacking or using in all kinds of plant-based recipes!

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Ingredients

Servings
  • 1 pound dried chickpeas garbanzo beans
  • water or broth
  • salt and pepper

Instructions

How to cook chickpeas on the stovetop:

  1. Open the bag of chickpeas and pick through them to remove any debris. Place the chickpeas in a bowl and cover the beans with water by at least 1 inch. Cover the bowl with plastic wrap and allow them to soak overnight. When ready to cook, drain off the water.
  2. Place the chickpeas in a large pot. Add enough water or broth to cover the chickpeas by at least 2 inches. Add 1 teaspoon salt and ½ teaspoon black pepper.
  3. Turn the heat on high and bring the chickpeas to a boil. Then reduce the heat so the chickpeas are at a gentle simmer and cook for 1 ½ - 2 hours. The chickpeas should stay firm but be fully cooked all the way through. If you're cooking them for hummus, or any other method where you would like to purée the chickpeas, cook them longer until they are soft.
  4. Drain the chickpeas in a colander and use as desired.

How to cook chickpeas in the crock pot:

  1. Pick through the chickpeas and make sure to remove any debris. Rinse the chickpeas well with cold water, then place in the crockpot.
  2. Add 12 cups of water or broth. Add 1 teaspoon of salt and ½ teaspoon of cracked black pepper. Turn the crockpot on HIGH for 3 ½ - 5 hours or on LOW for 6 - 8 hours
  3. Remember, you want the chickpeas to be firm enough to hold their shape but fully cooked through. However, if you plan to purée them for hummus or dips, cook them a little longer so they're soft. Drain and use.

How to cook chickpeas in the instant pot:

  1. Pick through the chickpeas and remove any debris. Rinse them well in fresh water then place the garbanzo beans in the instant pot.
  2. Add 6 cups of water or broth to the instant pot, followed by 1 teaspoon of salt and ½ teaspoon of cracked black pepper.
  3. Lock the lid into place. Set the instant pot on pressure cook high for 45 minutes. Then perform a natural release.
  4. If cooking to purée for hummus or other dips, pressure cook for 50 minutes so the chickpeas are softer. Then perform a natural lease for 15 minutes before opening the instant pot. Drain and use as desired.

Notes

  • Cooked garbanzo beans are great to include in weekly meal preps! They'll keep well for up to 5 days in an airtight container in the refrigerator.
  • Freezing Tips: To keep them firm I suggest first flash freezing the previously dried and cooked garbanzo beans. Place them in a single layer on a baking sheet with parchment paper, and gently pat dry with a clean cloth. Freeze them for about 1 hour, then place them all together in a ziploc bag. Squeeze out all of the excess air and freeze for up to 6 months.
  • Add them to stews and curries frozen straight from the freezer, or thaw in the fridge overnight to use them for making hummus or to add to fresh dishes.

Nutrition Information

Show Details
Serving 2 oz dry Calories 138kcal (7%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 9mg (0%) Potassium 331mg (9%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 25IU (1%) Vitamin C 2mg (2%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 138 kcal

% Daily Value*

Serving 2 oz dry
Calories 138kcal 7%
Carbohydrates 23g 8%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 9mg 0%
Potassium 331mg 7%
Fiber 7g 28%
Sugar 4g 8%
Vitamin A 25IU 1%
Vitamin C 2mg 2%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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