Cody Casey
Cooking chickpeas in a pot is a straightforward process that can be done in a few different ways. Before cooking, chickpeas should be soaked in water for at least 6 hours and up to 24 hours. This helps to soften them and make them more digestible. There are two main methods for cooking chickpeas in a pot: the stovetop method and the pressure cooker or Instant Pot method. The stovetop method typically takes longer, around 1.5 to 2 hours, while the pressure cooker or Instant Pot method takes about 1 hour. Both methods involve cooking the chickpeas in water with optional additions like salt, garlic, and bay leaves to enhance the flavor.
How to cook chickpeas in a pot
| Characteristics | Values |
|---|---|
| Soaking | Soak overnight (8-24 hours) or use a quick-soak method (1 hour) |
| Stovetop cooking time | 30 minutes to 2 hours |
| Slow cooker cooking time | 4 hours on high heat or 6-8 hours on low heat |
| Instant Pot/Pressure cooker cooking time | About 1 hour |
| Water quantity | Cover with several inches of water |
| Salt | Add to taste, or leave out |
| Bay leaves | Optional, for flavour |
| Garlic | Optional, for flavour |
| Baking soda | Optional, to reduce cooking time |
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What You'll Learn
Soaking methods
Soaking chickpeas helps to soften them and make them more digestible. There are two main methods for soaking: an overnight soak and a quick soak.
Overnight Soak
Add your chickpeas to a large bowl and cover them with several inches of water. The chickpeas will expand to over double their size, so make sure there is enough water to allow for this expansion. Cover the bowl with a clean towel and leave them to soak for 8 to 24 hours. Drain the water and rinse the beans before cooking.
Quick Soak
Place the chickpeas in a large pot and cover them with plenty of water. Bring the water to a boil and cook for 2 minutes. Then, turn off the heat, cover the pot, and let the beans soak in the hot water for about 1 hour. Drain and proceed with cooking.
Instant Pot/Pressure Cooker
When using an Instant Pot or pressure cooker, soaking the chickpeas is optional. However, if you choose to soak them, you can follow the same methods mentioned above. Soaked chickpeas can be pressure-cooked on the manual setting at high pressure for 12 to 18 minutes, depending on the desired tenderness.
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Stovetop cooking
Cooking chickpeas on a stovetop is a straightforward process. It offers some surprising benefits, such as improved digestibility, a creamier texture, and reduced cooking times. Here is a detailed guide on how to cook chickpeas in a pot on a stovetop:
Preparation:
Before cooking chickpeas on a stovetop, it is essential to soak them in water. Soaking helps soften the chickpeas, making them more digestible and ensuring even cooking. There are two primary methods for soaking: an overnight soak and a quick soak.
For the overnight method, place the chickpeas in a large bowl and cover them with several inches of water. Leave them to soak for 8 to 12 hours, and then drain and rinse the chickpeas before proceeding to cook them.
If you are short on time, the quick-soak method is a viable alternative. In this method, you will need to bring the chickpeas to a boil in a pot with enough water to cover them by a few inches. Once the water reaches a boil, turn off the heat, cover the pot, and let the chickpeas soak for about an hour. After soaking, drain and proceed to the cooking stage.
Now that your chickpeas are soaked and ready, it's time to cook them on the stovetop. Here are the steps to follow:
- Place the soaked chickpeas in a large pot and cover them with fresh water by a few inches.
- Bring the water to a boil, and then reduce the heat to a gentle simmer. You want to see some bubbles in the water, but not a rolling boil.
- Add a teaspoon of kosher salt per cup of dried chickpeas. You can also add a couple of bay leaves to boost the flavor.
- Cook the chickpeas until they reach your desired tenderness. This can take anywhere from 30 minutes to 2 hours, depending on the texture you want. For firmer beans that hold their shape, cook with the lid off. For softer, creamier beans, simmer with the lid slightly ajar.
- Stir occasionally during the cooking process to promote even cooking and skim off any foam that forms on the surface.
- Once the chickpeas are tender, drain the excess water and set the chickpeas aside to cool.
And that's it! You now have perfectly cooked chickpeas ready to be used in your favorite recipes, such as hummus, salads, or soups. Enjoy the fruits of your labor!
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Slow cooker method
The slow cooker method is a convenient way to cook chickpeas without the need for soaking beforehand. Here is a step-by-step guide:
Preparation:
Firstly, pick through the dried chickpeas and discard any debris, such as small rocks, that may be present. Then, give the chickpeas a quick rinse to remove any dust or residue.
Cooking:
Place the rinsed chickpeas in a slow cooker, and add water. The general rule is to use about 7 cups of water for every 2.5 quarts of chickpeas. You can also add seasonings of your choice, such as salt, garlic, or bay leaves, to enhance the flavor. Cover the slow cooker and cook the chickpeas on a high setting for 4 hours or on a low setting for 6 to 8 hours, depending on your preference and time constraints. The chickpeas are ready when they are tender.
Storage:
Once cooked, you can store the chickpeas in the refrigerator for 3 to 4 days, or in the freezer for several months. Ensure that you cool the chickpeas before storing them, and consider drying them thoroughly if you plan to freeze them.
The slow cooker method is a convenient, hands-off approach to cooking chickpeas, perfect for those who want to prepare a large batch for future meals.
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Instant Pot method
The Instant Pot method for cooking chickpeas is a convenient option that does not require soaking the beans beforehand, although you can if you prefer. Here is a step-by-step guide to cooking chickpeas using the Instant Pot method:
Step 1: Prepare the Chickpeas
Firstly, inspect the chickpeas and discard any shrivelled or broken pieces. Rinse the chickpeas and place them in a large bowl. If you choose to soak the chickpeas, cover them with water by a couple of inches, as they will expand to over double their size. Soak the chickpeas for at least 6 hours and up to 8–12 hours.
Step 2: Cook the Chickpeas in the Instant Pot
After soaking, drain and rinse the chickpeas. Put them in the Instant Pot and cover them with water. As a guide, use about 6 cups of water for 1 pound of chickpeas. You can also add seasonings like salt, bay leaves, or garlic to enhance the flavour. Close the lid tightly and cook using the High-Pressure setting for about 50 minutes.
Step 3: Release Pressure and Serve
Once the cooking cycle is complete, let the steam release naturally for around 10 minutes. Then, carefully vent any remaining pressure following the safety guidelines in your pressure cooker manual. Your chickpeas are now ready to be enjoyed! You can store cooked chickpeas in the refrigerator for 3–4 days or freeze them for later use.
The Instant Pot method is a time-saving option that delivers tasty chickpeas with a good texture. Experiment with different seasonings and cooking times to find your preferred level of tenderness.
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Seasoning and serving
Chickpeas have a mild, nutty flavour and can be seasoned and served in a variety of ways. You can season them with kosher salt, a couple of bay leaves, and a few lightly smashed garlic cloves. You can also add aromatics like garlic, lemon juice, and spices. For a savoury dish, you can smash them up with some extra virgin olive oil.
If you're looking for a crunchy snack, you can drain canned chickpeas, add a tablespoon of oil and your choice of seasoning, and roast them in an oven or air fryer at 350 degrees for about 45 minutes, shaking the pan every 15 minutes.
Chickpeas are a staple in Mediterranean cooking and can be used in dishes like hummus, falafel, bean soup, tagine, orzo, salads, and savoury yogurt bowls. They can also be used in stews, soups, bean salads, and vegetarian chilli.
Cooked chickpeas can be stored in the refrigerator for 3-4 days or frozen for months. Just make sure to dry them well before freezing and store them in freezer-safe bags.
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Frequently asked questions
Soaking chickpeas in water beforehand is recommended, especially if you plan to boil them on a stovetop. Soaking helps soften the beans and makes them more digestible. If you are using a slow cooker or instant pot, you do not need to soak the beans, but you can if you want to.
For best results, it is recommended to soak the chickpeas overnight, which is around 8 to 12 hours. However, if you are short on time, a quick soak method is also available. For the quick soak, bring the chickpeas to a boil and then let them sit for about an hour.
The stovetop method is a popular choice as it offers more control over the cooking process and allows you to adjust the texture of your chickpeas. It typically takes around 1 ½ to 2 hours to cook soaked chickpeas on the stove.
First, drain and rinse the soaked chickpeas. Then, transfer them to a pot and cover with water by a few inches. Bring the water to a boil, add salt and any desired aromatics, and then reduce the heat to a simmer. Cook until the chickpeas reach your desired tenderness, usually around 60 to 90 minutes.
Yes, cooked chickpeas can be stored in the refrigerator for 3 to 4 days or frozen for up to several months. Make sure to dry the chickpeas before freezing and store them in freezer-safe bags or containers.
