Why You’ll Love Cooking Dried Chickpeas

As both a chef and a busy mom, dried chickpeas are a staple in my pantry. They’re budget-friendly, incredibly versatile, and bursting with flavor—much better than canned options! Cooking chickpeas from scratch may seem daunting, but trust me, it’s easy! Once you taste their delightful difference, you’ll be hooked.

Given how prevalent chickpeas are, from hummus to curries and salads, it’s time to share my foolproof method for achieving perfectly tender and buttery chickpeas every time. They’re not just delicious; they also offer incredible health benefits.

Chickpeas Ingredients

• Dried chickpeas: Look for them in bulk at your grocery store, ideally from a high-turnover bin for the freshest options. You can often find desi or kabuli varieties.
• Apple cider vinegar: Helps break down anti-nutrients and enhances protein digestibility for better nutrient absorption.
• Baking soda: While optional, it helps soften the chickpeas by creating an alkaline environment.
• Salt: Essential for flavor and improves the texture of the chickpeas.
• Optional aromatics: Add onions, garlic cloves, bay leaves, fresh herbs, or whole spices for extra flavor.

Why Soak Chickpeas Before Cooking?

Soaking chickpeas beforehand offers several advantages:

• Reduced cooking time: Soaking makes them quicker to prepare.
• Enhanced digestibility: Soaking breaks down complex sugars that can cause bloating.
• Increased nutrient absorption: This process makes certain vitamins and minerals more bioavailable.
• Improved texture: Soaking leads to tender, creamier chickpeas.

For best results, soak your chickpeas for 8 to 24 hours.

How to Cook Chickpeas in the Instant Pot (Pressure Cooker)

* This is my favorite method for cooking chickpeas!

1. Soak the chickpeas: Sort through the beans and discard any that look odd or have debris. Rinse them well and place them in a bowl. Cover with a generous amount of water and add vinegar. For optimal results, soak for 8 hours at room temperature or up to 24 hours in the fridge. Be sure to rinse and drain before cooking.
2. Add to the Instant Pot: Place the soaked chickpeas in the Instant Pot, adding salt, baking soda, and enough water to cover them. Feel free to toss in any aromatics you like.
3. Cook the chickpeas: Set the pot to high pressure for 15 minutes (20 for extra softness, ideal for hummus). Once the time is up, manually release the pressure valve.
4. Let cool and store: You can keep them in the cooking liquid or drain and reserve the liquid, known as aquafaba, which is fantastic for sauces, soups, and more.

How to Cook Chickpeas on the Stovetop

1. Soak the chickpeas: As above, discard any debris, rinse, and soak the chickpeas for 8 to 24 hours in a bowl covered with water and vinegar.
2. Add to a pot: In a heavy pot like a Dutch oven, add the soaked chickpeas, salt, baking soda, and enough water to cover by a few inches. Don’t forget those optional aromatics!
3. Simmer: Cover with a lid and let them simmer for 60 to 120 minutes. The exact time will vary based on freshness and how long they were soaked. Add more water as needed.
4. Cool and store: Similar to the Instant Pot method, store them in their cooking liquid or drain them and keep the aquafaba for later.

How to Cook Chickpeas with a Slow Cooker

1. Soak the chickpeas: As before, rinse and soak your chickpeas in water with vinegar for 8 to 24 hours.
2. Add to the slow cooker: Combine the chickpeas, salt, baking soda, and 7 cups of water. Cook on high for 3 hours or low for 6 hours until they reach your desired texture.
3. Cool and store: After cooling, follow the same storage guidelines as above!

Variations

For enhanced flavor, consider adding these aromatics:

• Onions and garlic: These add a savory depth.
• Bay leaves: They help tenderize and enhance digestibility.
• Savory herbs: Think rosemary, thyme, sage, or oregano.

Chef’s Tips

1. One pound of dried chickpeas yields 6 cups of cooked chickpeas.
2. One cup of dried chickpeas produces about 3 cups cooked.
3. Add apple cider vinegar for better mineral absorption and digestibility.
4. Consider baking soda: Use just ½ teaspoon to soften without risk of mushiness.
5. Timing of salt: Add it early for flavor or later to avoid toughness.
6. In a hurry? Quick soak chickpeas by boiling them, then letting sit for an hour before cooking.
7. Adjust cooking time: It can vary based on soaking duration and freshness. Always keep an eye on water levels.
8. For the best hummus: For ultra-smooth results, use baking soda while cooking.

Storing Your Chickpeas

Keep your cooked chickpeas in an airtight container in the fridge for up to 5 days.

How to Freeze Chickpeas

For longer storage, spread cooked chickpeas on a baking tray to freeze individually, then transfer to a sealed container or freezer bag. This makes it easy to grab the amount you need for soups, stews, or salads!

Ways to Use Fresh Chickpeas

Chickpeas are incredibly versatile! Here are some ideas to get you started:

• Add them to salads for a protein boost.
• Use in curries for heartiness.
• Make a delicious hummus or spread.
• Homemade falafel is always a hit.