How to Cook Chickpeas
Learn How to Cook Chickpeas that taste better than canned ones! They are super easy to make on the stovetop and require very little hands-on time. Simply soak the chickpeas (garbanzo beans), and then cook them to perfection!
Servings: 6 servings
Ingredients
- 1 cup dried chickpeas
- 1 tsp salt
- 4 cups water
Instructions
- First, rinse the chickpeas with water using a strainer.
- Add the rinsed chickpeas into a bowl, and add water over the top until they are fully covered with water about 2 inches above the chickpeas.
- Cover the bowl and allow the chickpeas to soak overnight.
- Next, drain the chickpeas and rinse really well.
- Add the rinsed chickpeas into a pot, pour water over the them (enough to cover them by 2 inches), add salt, and bring to a boil over medium heat.
- Cover, and then reduce the heat and let them simmer for 1.5-2 hours. *See notes until they are soft to your liking.
- Once the chickpeas are cooked through, drain and allow them to cool. Use as desired.
Notes
*For al dente chickpeas boil for 1.5 hours. For soft chickpeas, you will need to let them simmer over medium heat for 2 hours. Check the water level and add water as needed.
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- Storing: Cooked chickpeas can be drained of excess liquid and stored in an airtight container or storage bag in the fridge for up to 3-4 days.
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- Freeze: Once drained, leftovers can be frozen in a freezer-safe bag or container for up to 3-6 months. Thaw before reheating and enjoying.
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- To reheat: Reheat by microwaving or simmering them in a small amount of water on the stovetop just until warm. They can also be baked on a lined sheet pan for 10 minutes at 350°F. Baking will result in a bit of a drier texture.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 403mg | Potassium: 292mg | Fiber: 6g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg