Discover the secret to perfectly cooked chickpeas with this easy and versatile recipe. Whether you use a stovetop, pressure cooker, slow cooker, or Instant Pot, you'll achieve tender and flavorful chickpeas every time. Packed with plant-based protein, fiber, and essential vitamins, chickpeas support digestive health, promote heart health, and help maintain steady blood sugar levels. Enjoy these nutritious legumes in salads, soups, stews, or as a wholesome snack.
Ingredients
1 cup Dried Chickpeas
Water (for soaking and cooking)
1 tsp Salt (optional)
2 Bay Leaves (optional)
2 Cloves Garlic, peeled (optional)
Instructions
Rinse 1 cup of dried chickpeas thoroughly under cold water.
Place the rinsed chickpeas in a large bowl and cover with several inches of water. Allow them to soak for at least 8 hours or overnight. They will expand, so ensure there is plenty of water.
Stovetop Method:
Drain and rinse the soaked chickpeas.
Place the chickpeas in a large pot and cover them with fresh water, about 2 inches above the chickpeas.
Add 1 teaspoon of salt, 2 bay leaves, and 2 peeled garlic cloves if desired.
Bring the water to a boil, then reduce the heat to a simmer. Cover and cook for 1 to 1.5 hours, or until the chickpeas are tender.
Once cooked, drain the chickpeas and discard the bay leaves and garlic cloves.
Pressure Cooker Method:
Drain and rinse the soaked chickpeas.
Place the chickpeas in the pressure cooker and cover with fresh water, about 1.5 to 2 inches above the chickpeas.
Add 1 teaspoon of salt, 2 bay leaves, and 2 peeled garlic cloves if desired.
Secure the lid and bring to high pressure. Cook for 12-15 minutes.
Allow the pressure to release naturally for about 10 minutes, then use the quick release method to release any remaining pressure.
Once cooked, drain the chickpeas and discard the bay leaves and garlic cloves.
Slow Cooker Method:
Drain and rinse the soaked chickpeas.
Place the chickpeas in the slow cooker and cover with fresh water, about 2 inches above the chickpeas.
Add 1 teaspoon of salt, 2 bay leaves, and 2 peeled garlic cloves if desired.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the chickpeas are tender.
Once cooked, drain the chickpeas and discard the bay leaves and garlic cloves.
Instant Pot Method:
Drain and rinse the soaked chickpeas.
Place the chickpeas in the Instant Pot and cover with fresh water, about 1.5 to 2 inches above the chickpeas.
Add 1 teaspoon of salt, 2 bay leaves, and 2 peeled garlic cloves if desired.
Secure the lid and set the Instant Pot to manual high pressure for 12 minutes.
Allow the pressure to release naturally for about 10 minutes, then use the quick release method to release any remaining pressure.
Once cooked, drain the chickpeas and discard the bay leaves and garlic cloves.
Tips:
To avoid overcooking, check the chickpeas periodically, especially if you plan to use them in salads or other dishes where you want them to hold their shape.
Save the cooking liquid (Aquafaba) as it can be used as a vegan egg substitute in various recipes.
Comments