Knowing how to cook up dry beans is a great skill to have. Not only is it pretty easy to cook your own, it's much cheaper than canned beans. As an added bonus, it does not require fancy equipment. Although, it can be faster if you have an instapot.
Chickpeas, also known as garbanzo beans, are a type of pulse. Pulses are basically seeds of legume plants.
You don’t have to soak your chickpeas before cooking, but the soaking method makes the beans cook much faster. It can take up to twice the time if you don’t soak them first.
Long soak: In a large bowl, cover the chickpeas by 4 or more inches with plenty of water, cold salted water (3-4 tablespoons) is best, and let them soak overnight or for 12 hours. Then pour off the soaking liquid.
Stovetop method: Place the chickpeas in a large pot and cover by several inches with cold water. Bring to a boil, then reduce to a simmer and cook, covered, for 1.5 – 2 hours, or until soft (but not mushy). Offset the lid of the pot to let some of the steam out during cooking. Wait to salt until the chickpeas are used in whatever recipe you are making.
I prefer to use a slow cooker for my beans.
How to cook chickpeas in a slow cooker (crock pot)
The cook time for cooking dried chickpeas in a crock pot will vary depending on the type, size and age of the bean as well as the slow-cooker equipment you are using.
Place the chickpeas in your slow cooker and cover by several inches with cold water. Generally, if you did not pre-soak the chickpeas, they will take 3 to 4 hours on HIGH or 6 to 8 hours on LOW to become tender.
ROASTED CHICKPEA RECIPE
For this recipe, I used one of my Oil & Herb Garlic cubes from my article Preserving Garlic
Ingredients:
cooked garbanzo beans (chickpeas)
Oil & Herb garlic Cube ( garlic, olive oil, water, sea salt and herbs)
Optional seasoning: cayenne pepper, paprika powder, salt and pepper.
Directions:
Pre-heat oven to 425.
Bring your frozen cube to room temperature. Melt on the stove if you'd prefer.
In a large bowl, add cooked garbanzo beans and oil/garlic mixture. Toss to coat.
Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up to 30 minutes for them to become really crisp.
Remove from the oven and enjoy hot or cool. Refrigerate any extras.
Enjoy!
7 comments
The roasted chickpeas sound fantastic!
I have to try this with black garbanzo beans!
I’ve been getting dry black beans and pinto beans recently, and sprouting them! I need to try cooking garbanzo beans from dry as well.
I love eating dried garbanzo bean
Happy Birthday month! I bet You prefer live flower or plants over cut flowers ;) and thanks for the tip on the garlic & herb cubes!
Cooking dried beans or peas in an Instant Pot is a game changer. I don’t cook them any other way. Artichokes as well.
I love chickpeas. They are so versatile and satisfying. I have a sweet potato chickpea curry recipe that stays in my regular meal rotation.