If you’ve ever wondered how to cook dried chickpeas, you’re in the right place! Cooking dried chickpeas at home is easier than you think, and the results are worth every minute. They taste fresher, have a better texture, and you can customize their flavor to your liking. Plus, cooking your own chickpeas is more economical and healthier than buying canned ones. Let’s dive into the best ways to cook dried chickpeas, step-by-step.
Why Cook Dried Chickpeas Instead of Using Canned?
– Better flavor and texture: Home-cooked chickpeas are creamier and less mushy than canned ones.
– Cost-effective: Dried chickpeas are cheaper and can be bought in bulk.
– Control over ingredients: You decide how much salt and seasoning to add.
– Longer shelf life: Dried chickpeas store well, and cooked chickpeas can be frozen for months.
What You’ll Need
– Dried chickpeas (also called garbanzo beans)
– Water
– Optional aromatics: bay leaves, garlic cloves, onion, or dried chili peppers
– Salt (optional)
– Baking soda (optional, helps soften chickpeas faster)
Preparing Chickpeas: Soaking Methods
Before cooking, soaking chickpeas is highly recommended to reduce cooking time and improve digestibility.
Overnight Soak (Best Method)
- Rinse 1–2 cups of dried chickpeas and remove any debris.
- Place chickpeas in a large bowl and cover with several inches of water.
- Let soak for 8 to 12 hours or overnight at room temperature.
- Drain and rinse before cooking.
Quick Soak (When You’re Short on Time)
- Rinse chickpeas and place them in a pot.
- Cover with water and bring to a boil.
- Boil for 5 minutes, then turn off heat.
- Cover and let soak for 1 hour.
- Drain and rinse before cooking.
Cooking Methods for Dried Chickpeas
1. Stovetop Method (Most Popular)
– After soaking, place chickpeas in a large pot.
– Cover with fresh water, about 3-4 inches above the chickpeas.
– Add optional aromatics (bay leaf, garlic, onion) and salt if desired.
– Bring to a boil, then reduce heat to a gentle simmer.
– Cook uncovered or with the lid slightly ajar for 1.5 to 2 hours, until tender.
– Skim off any foam that forms on top.
– Drain or save some cooking liquid for soups or hummus.
2. Instant Pot (Pressure Cooker) Method
– No soaking needed, but soaking helps reduce cooking time.
– Place chickpeas in the Instant Pot and cover with water by about 2 inches.
– Add salt and aromatics if you like.
– Cook on high pressure for 20-30 minutes (soaked vs. unsoaked).
– Allow natural pressure release for 10-15 minutes.
– Drain and use as desired.
3. Slow Cooker Method
– No soaking required.
– Place chickpeas in the slow cooker and cover with water.
– Add salt and aromatics if desired.
– Cook on low for 6-8 hours or on high for 4 hours.
– Chickpeas should be tender and ready to use.
Tips for Perfect Chickpeas Every Time
– Freshness matters: Chickpeas that are fresher cook faster and taste better.
– Add baking soda to soak water: About 1 teaspoon per 2 cups of chickpeas can soften them quicker.
– Don’t add acidic ingredients (like tomatoes or lemon) until chickpeas are fully cooked; acidity can toughen chickpeas.
– Save cooking water: It’s nutrient-rich and can be used in soups or as aquafaba for vegan recipes.
– Storage: Cooked chickpeas keep in the fridge for up to 5 days and freeze well for up to 6 months. Freeze them spread on a baking sheet first to prevent clumping.
What to Do with Cooked Chickpeas?
Once you have perfectly cooked chickpeas, the possibilities are endless:
– Make creamy hummus or falafel.
– Add to salads, stews, soups, or curries.
– Roast with spices for a crunchy snack.
– Blend into veggie burgers or pasta sauces.
Cooking dried chickpeas is a simple process that rewards you with fresh, flavorful legumes that elevate any dish. With just a little planning and the right method, you can enjoy chickpeas at their best anytime.
Enjoy your cooking adventure!
Perfectly cooked chickpeas are a kitchen staple that are easy to make, budget-friendly, and deliciously versatile.