How to cook chickpeas - Garbanzo Beans

Cooking chickpeas in pressure cooker or on stove top

You will find easy instructions for How to cook chickpeas below.

White Chickpeas are also known as chana, kabuli chana, garbanzo beans. They are also available in brown and green varieties.

dry kabuli chanadry kabuli chana
cooked kabuli chana

I love chickpeas and use them often in my recipes. You know chickpeas are a good source protein, calcium, iron and fibers. They contain less sodium (salt) too.

Chickpeas are available - 1. Precooked. 2. Canned. 3. Dried chickpeas

Of course you can buy soaked and precooked chickpeas or the canned chickpeas to use them in your recipes if you are in a hurry. But you cannot use the dry chickpeas as and when you want unless you plan in advance. That is, you need to do the following

You can see dried chickpeas - white, brown and green, in the image below

Kabuli chana - Garbanzo beans
Brown chickpeas
Green chickpeas

Of course you can buy soaked and precooked chickpeas or the canned chickpeas to use them in your recipes if you are in a hurry. But you cannot use the dry chickpeas as and when you want unless you plan in advance. That is, you need to do the following

Preparation before using chickpeas

Soaking time - 8 to 10 hours depending on the variety of chickpea you are using. Soaking them overnight is better.

Cooking time Boil for 1-2 hours, depending on the type of chickpea and if you want to cook them very soft or just cooked right. Or
Cook in pressure cooker for 8-10 minutes.

But the cooking chickpeas is such a simple process that I like to do it myself. Even if the process is long. So I prefer to take the third option of buying the dried chickpeas.

The process of soaking and cooking chickpeas is so simple that it doesn't seem like work at all. I use chickpeas at least once a week so what I do once every week is:

My Preparation:

  • wash 1 cup dried chickpeas and put in a bowl.
  • Add 2 1/2 to 3 cups water. Put the bowl in the fridge. They continue to soak there for a day or two till I am ready to cook them. They can remain in the fridge for 3-4 days even if I don't use them immediately.
  • Sometimes I cook them when I have time and put them back in the fridge till I am ready to make chickpea curry(chana masala) or fried chickpeas.
  • If I want them cooked soft for chickpea curry, I put them in the pressure cooker. If I want them cooked just right for fried chickpeas, I boil them in a pot on the stove top.
  • Sometimes I put them in the pressure cooker with less amount of water and cook for a shorter time to get them just right.

Cooking chickpeas in a pot on the stove

  1. Put the soaked chickpeas along with the water they were soaked in.
  2. Add 1 or 2 cups of water if necessary. The water should cover the chickpeas.
  3. Bring the pot to boil. Reduce the heat and continue boiling till chickpeas are cooked soft to your liking. It will take about 30- 40 minutes from the time water starts boiling.

Cooking chickpeas in the pressure cooker

  • Place the chickpeas in the cooker along with the water they are soaked in. Add more water if needed.
  • After the pressure has reached highest, reduce the flame and keep to sim for 10 minutes.
  • Switch off the stove and let cool. Some people add baking soda to cook chickpeas soft but I think it changes the taste. So I do not like to add soda when I cook chickpeas.
  • When your chickpeas are ready, use them as you wish in salads or curries or as snacks.

I am sure you will find these 'how to cook chickpeas' instructions simple and easy.

Cooked and drained chickpeas to use in salads, sundal, stir fry etc.

You might like these

Related Pages to visit:

Sundal - Ghugari - Kabuli chana recipe - Festival snack

How to skin chickpeas - Instructions for Removing chickpea skins

Chickpea Curry - A yummy curry

Fried Chickpeas - A healthy snack.

Cabbage Fry - A cabbage and chickpea dish.

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