Dried Chickpeas - No Soak Recipe
If, like me, you don't always plan ahead of time, but still want to use cooked dried chickpeas (rather than the canned variety), then have no fear. You can speed things up with a pressure cooker or Instant Pot. Follow this foolproof recipe to cook dried chickpeas with no soaking required for perfect results.
Servings: 10
Calories: 146kcal
Equipment
- 1 pressure cooker/instant pot
Instructions
- Rinse your dried chickpeas under running water to remove any dust.
- Place 400g/2 cups of dried chickpeas into your pressure cooker, along with 1 tsp salt and 1400ml/6 cups of cold water.
- If you wish to use the chickpeas in a soup or curry (ie. you will cook them further) then set to 'pressure cook' for 45 minutes and then release for 15 minutes. If you're looking for creamier chickpeas, to use in a houmous dip for example, set the time to 60 mins and the same 15 mins release.
- Your chickpeas are now ready to be drained and used in a multitude of dishes. See my blog post for various recipes and ideas.
Notes
- I usually weigh out 250g of the cooked chickpeas into a saved takeaway tub and freeze them for when needed. This is roughly the equivalent of a can.
- You can always add in some aromatics when you're cooking the chickpeas if you know the purpose for them. If you're going to add to soups or curries, then add in a bay leaf, smashed clove of garlic, and or a bunch of herbs.
- If you're a user of 'aquafaba' then the liquid leftover in the pressure cooker is a rich broth, which you can use to thicken soups or use as a base for vegan meringue.
Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 350mg | Fiber: 7g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg