This recipe or rather technique is long overdue on the website so here it is today... how to cook dried chickpeas! Chickpeas are one of our family's favorite snacks and they are so good in just about anything that calls for a bean. Add them to your taco meat, salads, baked goods, soups, or as a side dish - they are just so versatile. We love to cook up a big batch and freeze them so we can use them as needed! It may take a little longer to cook these up rather than opening a can, but the flavor and health benefits are worth the time.
Converting Dried Chickpeas to Cooked Chickpeas
1 pound of dried beans = About 2 cups dried beans
1 pound of dried beans = About 6 cups of cooked beans
1 cup dried beans = 3 cups of cooked beans
1/3 cup dried beans = 1 cup of cooked beans
There are three methods we use for cooking chickpeas: stovetop (requires soaking) and instant pot or slow cooker (don't require soaking).
½ to 1 teaspoon baking soda, depending on cooking method
Seasonings (optional)
Kosher salt
1 to 2 bay leaves
2 garlic cloves lightly smashed
Directions
Prepare the chickpeas for cooking. Look through the beans and discard any rocks or anything that does not look like a chickpea.
Stovetop Method
Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 1/2 hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Slow Cooker Method
In a 2 1/2-quart slow cooker, put the chickpeas, 1/2 teaspoon baking soda, 7 cups water, a big pinch of kosher salt, bay leaf, and garlic. Cover and cook on high heat for 4 hours, or low heat for 6 to 8 hours, or until tender.
Instant Pot Method
Add the chickpeas and 6 cups of water to the pressure cooker. Seal the lid shut. Select High Pressure and cook for 50 minutes. Allow the pressure cooker to naturally release for 10 minutes, then vent the remaining pressure and when the release valve drops, safely open the lid. (Be sure to review the pressure cooker manual before use and follow all safety precautions).
Recipe Note
Storage: Put the cooked chickpeas, without additional liquid, in a shallow airtight container and refrigerate for 3 to 4 days. You can also freeze them for later use. First, pat the chickpeas dry and put them in ziptop bags (it helps to spread them in a single layer and freeze them laying flat). They will last 6 months or longer in the freezer.
Conversion from dried chickpeas to cooked:
1 pound of dried beans = About 2 cups dried beans
1 pound of dried beans = About 6 cups of cooked beans
1 cup dried beans = 3 cups of cooked beans
1/3 cup dried beans = 1 cup of cooked beans
Search
Save 10% on your order!
Sign up for our Wednesday weekly update and save on your first order from Living Sky Grains!
