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This chickpea recipe has become my kitchen secret weapon, transforming dried beans into perfectly cooked chickpeas without any overnight soaking. I love how the Instant Pot makes what used to be a day-long process into something I can decide to do on a whim with just an hour of mostly hands-off time.
I first started making chickpeas this way when I forgot to soak them overnight for a dinner party. The Instant Pot saved the day and now I rarely buy canned chickpeas anymore since this method is so reliable and simple.
Ingredients
- Dried chickpeas: 1 pound or 2 cups. Look for chickpeas that appear uniform in size and color for even cooking results.
- Water: 6 cups. Filtered water works best as some tap water can affect cooking time due to mineral content.
- Fine sea salt: 1 teaspoon optional. Adding salt during cooking helps season the chickpeas throughout rather than just on the surface.
Step-by-Step Instructions
- Rinse and Sort:
- Thoroughly rinse the dried chickpeas under cold running water. Take a moment to sort through them and remove any small stones or damaged beans. This careful inspection ensures a perfect final product with no unwanted surprises. Drain the chickpeas well after rinsing.
- Add to Instant Pot:
- Transfer the rinsed chickpeas to your 6 quart Instant Pot. Pour in 6 cups of water or enough water to cover the chickpeas by about 1 inch. The water level is crucial as too little may result in some beans not cooking properly. Add 1 teaspoon of sea salt if desired for flavor.
- Cook for Salad Texture:
- For slightly firm chickpeas that will hold their shape well in salads and other dishes where texture matters secure the lid and set the valve to sealing position. Program the Instant Pot to cook on high pressure for exactly 45 minutes. Once cooking completes allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Cook for Hummus Texture:
- If you prefer softer creamier chickpeas perfect for making smooth hummus follow the same initial steps but program the Instant Pot to cook for 50 minutes on high pressure. After cooking allow a natural pressure release for 15 minutes before releasing any remaining pressure. The beans should mash easily between your fingers.
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The first time I made these chickpeas my family was amazed at the difference in flavor compared to canned. My daughter who claimed to hate chickpeas actually requested them again which I consider the ultimate culinary victory.
Storage Solutions
Cooked chickpeas store beautifully in the refrigerator for up to 5 days when kept in an airtight container. For longer storage freeze them in their cooking liquid in portion sized containers or freezer bags. Freezing them flat in bags allows you to break off just what you need for a recipe. I often make a double batch specifically for freezing which makes weeknight cooking much faster when I need to throw together a quick meal.
Flavor Variations
While this basic recipe produces wonderful chickpeas you can customize the flavor profile by adding aromatics to the cooking liquid. A bay leaf whole garlic cloves a quartered onion or a sprig of rosemary can infuse subtle flavor throughout the beans. For Middle Eastern dishes try adding a cinnamon stick and whole cardamom pods. For Indian inspired chickpeas include a piece of ginger turmeric and a split green chili. Just remember these additions are optional and the plain version remains incredibly versatile.
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Money Saving Benefits
Cooking chickpeas from dried rather than using canned saves significant money especially if you consume them regularly. A pound of dried chickpeas costs around $1.50 and yields the equivalent of about three cans of chickpeas which would cost $4 to $5. Additionally homemade chickpeas have better texture and flavor while allowing you to control the sodium level. The cooking liquid also doubles as aquafaba which can be used as an egg substitute in vegan baking making this recipe even more economical.
Frequently Asked Questions
- → Why don’t you need to soak chickpeas for this method?
The pressure cooking process eliminates the need for soaking by cooking the chickpeas directly, saving time while still achieving tender results.
- → How do I use the cooked chickpeas?
Chewy chickpeas work great for salads and grain bowls, while softer ones are ideal for dips like hummus or stews.
- → What if my chickpeas aren’t soft enough after cooking?
If the chickpeas remain undercooked, simply pressure cook them for an additional 5 minutes and release the pressure manually.
- → Can I add other seasonings during cooking?
Yes, you can add garlic, bay leaves, or herbs for added flavor. However, avoid acidic ingredients as they can prevent softening.
- → Can I store leftover cooked chickpeas?
Store cooked chickpeas in an airtight container in the refrigerator for up to five days or freeze them for longer storage.