Ever wondered how long it takes to cook dried chickpeas? Here’s a handy guide on how to cook chickpeas 3 ways: stovetop, slow cooker, and Instant Pot.
Some of you are probably reading the title of this post and wondering, “Why would I bother cooking chickpeas when I can just buy them in a can?” One word: texture.
I will be the first to admit that canned chickpeas are very convenient for weeknight meals. However, I actually prefer chickpeas cooked slightly al dente, when they still have a light crunch as I bite into them. They’re better for salads, and I love snacking on them. And yes, I do actually eat chickpeas as a snack.
Of course, others may prefer chickpeas on the softer side and that’s completely fine! That’s the beauty of cooking chickpeas yourself—you get to control the texture of the beans to your liking.
In general, it is a good idea to soak your chickpeas for at least 8 hours (overnight is even better). The soaking speeds up the cooking process. Do note that the chickpeas will soak up water and expand over time, so be sure to use the right sized bowl.
If you are using unsoaked beans, I recommend cooking them in the pressure cooker because it is faster. You can also cook unsoaked beans in the slow cooker on low for 8 hours. The texture of the chickpeas will be al dente.
HOW TO USE YOUR COOKED CHICKPEAS: A FEW RECIPES
TOOLS I USED
- Slow Cooker
- Instant Pot: This is an older model that I own.
In this basic recipe, I am cooking the chickpeas with water, bay leaves, garlic, and salt. Feel free to use broth or any other herbs, such as thyme or oregano. If you are cooking the beans with broth, you can save the chickpea broth for soups and stews.
- Yield: About 3 to 4 cups
- 1 cup dried chickpeas
- 2 cloves garlic, smashed
- 2 bay leaves
- 1/2 to 1 tablespoon kosher salt*
- Soak the chickpeas with water overnight or for at least 8 hours. You want to cover the beans with about 2 inches of water. The chickpeas expand as it soaks, so be sure to use a large enough bowl for soaking. Before cooking the chickpeas, drain the water and rinse the beans.
- STOVETOP METHOD: Transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches. Add the garlic, bay leaves, and salt. Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans.
- SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water, garlic, bay leaves, and salt to a slow cooker. Cook on high for 4 hours or on low for 8 hours.
- INSTANT POT METHOD: Transfer the soaked beans, 4 cups of water, garlic, bay leaves, and salt to an Instant Pot. Set the Instant Pot to manual mode, and cook on high pressure for 12 to 20 minutes, depending on your preference. I liked mine at 12 minutes. Once the cooking time is up, let the pressure naturally release before opening the lid. If you are using unsoaked beans, you will need to cook the chickpeas for at least 35 to 40 minutes. Let the pressure release naturally.
- The beans will keep in the refrigerator for 4 to 5 days. You can also freeze chickpeas for a few months.
- I prefer cooking the beans with 1 tablespoon of kosher salt. If you are using sea salt, use 2 teaspoons of salt.
Chickepeas are naturally low in sodium. Canned ones, however, will usually be very high in sodium. Drain from can into a bowl, wash with water, and rinse off to get rid of some of the excess sodium.
Chickpeas have a higher fat content than most other beans, which is part of the reason pastes such as Hummous made from them are so popular.Good source of lecithin and potassium. Rich in calcium, iron, fibre, low in sodium.
50g (1/4 cup) dried, uncooked = 4 Weight Watchers PointsPlus®
120g (1/2 cup) cooked or canned, drained = 3 Weight Watchers PointsPlus®
Per 1 cup (240 g), cooked by boiling