How to Cook Dried Chickpeas
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
8 cups
-
Calories
182 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean, American
How to Cook Dried Chickpeas
Report
Learn How to Cook Dried Chickpeas at home that taste even better than store-bought canned ones! We're sharing how to cook them on the stovetop, in an Instant Pot or in a slow cooker. They're easy to make and require only about 5 minutes of hands-on time. Soak them, choose your cooking method and then cook them to perfection!
Share:
Ingredients
- 2 cups dried chickpeas approximately 1 pound
- 2 tablespoons kosher salt divided
- 1 teaspoon baking soda
- water
Instructions
- Place the chickpeas in a large bowl and cover with 6 cups of water. Stir in the 1.5 tablespoons of kosher salt and 1 teaspoon baking soda. Allow them to soak for at least 12 hours or up to 24 hours, preferably overnight.
- STOVETOP METHOD: Drain and rinse the soaked chickpeas, then place them in a large pot and cover with 3-4 inches of water. Stir in half a tablespoon of kosher salt and place over high heat and bring to a boil. Reduce the heat to a simmer and cover, keeping the lid slightly ajar. Cook for 2 hours or until softened, skimming off any white foam that develops on top.
- INSTANT POT METHOD: Drain and rinse the soaked chickpeas, then place them in the Instant Pot and cover with about 6 cups of water. Stir in half a tablespoon of kosher salt. Close the lid and seal the valve. Pressure cook on high for 20 minutes. Natural release for 10-15 minutes before opening the lid.
- SLOW COOKER METHOD: Drain and rinse the soaked chickpeas, then place them in the slow cooker and cover with about 8 cups of water. Stir in half a tablespoon of kosher salt. Cover with the lid and cook on high for 4 hours or low for 8 hours, or until cooked to your desired consistency.
- Allow the chickpeas cool in the liquid, then transfer the chickpeas with some of the liquid into airtight containers and store in the fridge up to 4-5 days or in the freezer up to 6 months.
Equipments used:
Nutrition Information
Show Details
Serving
1cup
Calories
182kcal
(9%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1893mg
(79%)
Potassium
438mg
(13%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
34IU
(1%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 182kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1893mg | 79% |
| Potassium | 438mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Spicy maple roast carrots with crispy chickpeas and yogurt sauce
American, MIddle eastern vibes
5.0
(72 reviews)
