Homemade cooked chickpeas are just unbeatable! I’ve become a fan, stocking my pantry with dry ingredients in bulk. These freshly prepared legumes take dishes like hummus and chickpea salad to a whole new level. Now I almost always have cooked chickpeas in my fridge or freezer, ready to use whenever I want to whip up some chickpea recipes.
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How to cook chickpeas
Note: You can also use an Instant Pot to cook your soaked chickpeas for reduced cooking time. Add them to the Instant Pot with enough water to cover by about 2 inches. Cook on high pressure for 35-40 minutes, then allow natural pressure release for 10 minutes. Drain and use immediately or store for later. Water: Needed for soaking and then for cooking the chickpeas. Salt: Add about 1 teaspoon of kosher salt per cup of dried chickpeas. Baking soda: Optional; add a pinch to the soaking water to help soften the chickpeas. Bay leaves: optional. If you cook chickpeas at home, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! For more chickpea inspiration, check out these recipes:
