Instant Pot Chickpeas
No matter which method you choose for cooking dried chickpeas, you’ll find superior taste and cost savings compared to canned.
- 2½ cups 1 pound dried chickpeas (garbanzos), sorted and rinsed
- 1 tablespoon salt
- 2 teaspoons salt
- Place beans in a 6-to-8-quart pressure cooker. Add 1 tablespoon salt. Add water to cover the beans by 1 inch.
- Secure the lid and. Select the Pressure Cook/Manual setting and set for 1 minute. Let the pressure drop naturally for 15 minutes. Quick release any remaining pressure. Drain and rinse.
- Return beans to the pressure cooker. Add 2 teaspoons salt and water to cover the beans by ½-inch. Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set for 5-7 minutes.
- Let the pressure drop naturally for 15 minutes. Quick-release any remaining pressure. Makes about 7 cups.
- Instant Pot Chickpeas with Garlic: Add 3 cloves minced garlic and, if desired, 2 bay leaves.
- Super Simple Instant Pot Chickpeas: Omit 1 tablespoon salt and soaking. Pressure cook for 40-45 minutes.
- Slow-Cooker Chickpeas: Place beans in a 4-to-6-quart slow cooker. Add 1 tablespoon salt. Add boiling water to cover the beans by 1 inch. Cover and let stand 1 hour. Drain and rinse. Return beans to the slow cooker. Add 1½ teaspoons salt. Add water to cover by ½-inch. Cover and cook until beans are soft, about 6-to-8 hours on low, or 3-to-3½ hours on high.
- Stove-Top Chickpeas: Place beans in a 3-to-4-quart saucepan. Add 1 tablespoon salt. Add water to cover the beans by 1 inch. Heat to boiling over high heat. Remove from heat, cover, and let stand for 1 hour. Drain and rinse. Return beans to the saucepan. Add water to cover the beans by 1-inch. Add 1½ teaspoons salt. Heat to boiling over high heat. Reduce heat to medium-low, cover, and cook until beans are soft, about 50 to 60 minutes.
- A hot water soak decreases the cooking time and improves the digestibility.
- Use the tip of your index finger to estimate the inches of water covering the beans. One knuckle = 1 inch.
- To test for doneness: press a chickpea between your thumb and index finger. If it squishes easily, they are done. If not, simmer longer.
Serving: 0.5cup | Calories: 130kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 313mg | Fiber: 6g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg