How to Cook Dried Chickpeas (Garbanzo Beans)
Learn how to cook dried chickpeas in a pressure cooker — soft and tender every time. Once you know this method, you can apply it to other dried beans like kidney beans and pinto beans too.
Equipment
- Mixing bowl
- colander
- pressure cooker
- Storage container
Ingredients
- 200 g dried chickpeas
- 800 ml water for soaking — approx. 4× the volume of the beans
- water as needed for cooking
Instructions
- Soak the chickpeas: Rinse the dried chickpeas thoroughly. Submerge in 4× their volume of water and soak for at least 8 hours (overnight). In summer, always soak in the refrigerator.200 g dried chickpeas, 800 ml water
- Drain: Transfer the soaked chickpeas to a colander and drain well.
- Add water: Place the chickpeas in the pressure cooker. Using your index finger as a guide, add water until the water level reaches just above your first knuckle.water
- Pressure cook: Heat over high heat. Once pressure is reached, reduce to low and cook for 15–20 minutes.
- Check and store: Once pressure has dropped, open the lid and check the texture. If they are still firm, close the lid and let residual heat finish cooking. Once cooled, transfer to a storage container with the cooking liquid and refrigerate.