- Hide menu

Chickpeas | Soaked | Instant Pot |Stovetop

Follow Amie Sue\\\\\\\\\\\\\\\

The grueling question that I often hear: “Is it worth the time to cook dried beans or legumes?”  If you have frequented my site long enough, you already know my answer. For those of you who don’t know me… the answer is YES! I believe in cooking from scratch because I can control the quality of my food. I don’t have to put up with added ingredients, I can boost their nutritional content through the process, and it’s less expensive. Does it take more time? You betcha. But again, it’s worth every step of the process. It just takes a little thought until the habit is formed. And trust me, in time, things will become second nature.

But I get it; we all lead different lifestyles and sometimes there just isn’t enough time in the day to get everything done. I am not here to judge you if you decide to crack open a can. Heck, I do it from time to time. A huge factor in making the decision between dried or canned chickpeas is how much time you have to cook. If you’re in a rush or pressed for time, then opening a can and rinsing some chickpeas is the way to go.

Today, I’m going to show you how to cook chickpeas using two different methods: Instant Pot and stove top. Regardless of  method, it’s important to know that I always SOAK my beans, legumes, grains, nuts, seeds, etc. before cooking them. I do it for health reasons, and the bonus is that it speeds up the cook time.

Home-Cooked versus Store-Bought Chickpeas

Home-Cooked

Store-Bought (canned)

Instant Pot Method (my preferred method)

Make Every Bite Count

Ingredients

Yields 6 cups

Preparation

Instant Pot Method

  1. Place the chickpeas in a large bowl and cover with 3 inches of water. Add 2 Tbsp of raw apple cider vinegar and soak for 8 hours, or overnight. When you’re ready to cook, drain and rinse the chickpeas.
  2. Add the soaked chickpeas, water, and kombu seaweed to the Instant Pot.
  3. Secure the lid and make sure the pressure valve is to set to “Sealing.”
  4. Select the “Manual” button and cook at high pressure for 12 minutes. If you chose NOT to soak the chickpeas, cook at high pressure for 50 minutes.
  5. When the screen reads LO:10, move the steam release valve to “Venting” to release the remaining pressure.
    • Natural release 10 minutes for firmer chickpeas for tossing in salads, etc.
    • Natural release 15 minutes for softer chickpeas for making hummus, etc.
  6. When the floating valve in the lid drops, it’s safe to remove the lid.
  7. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork, or let one cool and taste it.
  8. Strain off the liquid (keep it for aquafaba!) and refrigerate or freeze the chickpeas in whatever portions you like.
  9. When they are done cooking, remove the kombu seaweed. I place it in a small airtight container and place in the fridge until I cook my next pot of beans, rice, oats, etc. I reuse it until it breaks down enough to blend into whatever I am cooking.

Stove Top Method

  1. Place the chickpeas in a large bowl and cover with 3 inches of water. Add 2 Tbsp of raw apple cider vinegar and soak for 8 hours, or overnight. When you’re ready to cook, drain and rinse the chickpeas.
  2. Add the soaked chickpeas, water, and kombu seaweed to a large pot and cover with several inches of water.
  3. Over medium-high heat bring the water to a boil, then reduce the heat and simmer until the chickpeas reach your desired tenderness. Typically, this can take 1 1/2 to 2 hours.
    • For firmer chickpeas, cook with a lid on the pot. These are perfect for salads or soups.
    • For creamier chickpeas, cook with a lid on but ajar so some steam escapes. These are perfect for hummus, dressings, or any recipe where you wish to blend them.
  4. When they are done cooking, remove the kombu seaweed. I place it in a small airtight container and place in the fridge until I cook my next pot of beans, rice, oats, etc. I reuse it until it breaks down enough to blend into whatever I am cooking.

Storing Leftover Cooked Chickpeas

Refrigerate: Drain the chickpeas from the cooking liquid and store in an airtight container. Cooked chickpeas will keep 3 to 4 days in the refrigerator.

Freeze: Drain the chickpeas from the cooking liquid, pat them dry, then place in a single layer on a baking sheet lined with parchment paper. Slide the baking sheet into the freezer until they are mostly frozen, about 30 minutes. This is referred to as “flash freezing,” which prevents them from freezing in a single chunk. Place them back in the freezer for up to 3 months.

Leave a Reply

Your email address will not be published. Required fields are marked *