All About Chickpeas

Chickpeas (also known as garbanzo beans) are one of those ingredients that I always have available in my pantry!

Legumes, and particularly, chickpeas are a staple of vegan and vegetarian cooking. These protein-packed legumes have a mild, nutty flavor with only a touch of earthiness. If they are cooked right, they turn out tender and buttery. They are the base ingredient for my go-to snack dip – hummus. They’re also truly versatile and can be incorporated in a variety of recipes for flavor, texture and as a great source of plant-based protein. Worth a second batch using them in soup, sandwiches, tossed in orzo, in salads, or even as a good crunchy snack!

Canned chickpeas are great to have on-hand for convenience, and I do use them regularly. So, why would we want to take the extra time to cook dried chickpeas?

First, buying dried chickpeas is way more budget-friendly. In addition, chickpeas that are cooked from the pantry will produce the dependable results in terms of flavor and texture. From-scratch chickpeas taste way better than canned and turn out truly tender, creamy and almost buttery. Canned chickpeas simply cannot compete! As an added plus, cooking your own chickpeas gives you all of the control when it comes to sodium and added flavorings.

Now, let’s get to all of the details on how to cook Instant Pot Chickpeas!

Ingredients we’re working with:

Simply 2 key ingredients is all you need and you’re well on your way to the go-to chickpeas! Here’s everything you need, including flavor suggestions, to make from-scratch chickpeas:

Chickpeas – soaked in water 6 hours prior to making this dish.
Vegetable broth – for cooking the chickpeas. I like to use broth for extra flavor, but water works too.
Seasonings – see the section below for lots of flavor-packed flavor ideas!

Flavor Suggestions (all added in Step 1 unless designated otherwise)

While chickpeas are great as-is for making hummus, tossing into salads and more; you can add other spices and such to make these take on any flavor you’re craving!

Garlic and Herb: 2 cloves garlic and 1 sprig rosemary
Garlic and Paremsan: 2 cloves garlic added in step 1 and ¼ cup grated parmesan added in step 4
Taco: 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
Asian: ¼ cup soy sauce, 1 garlic clove, 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1 teaspoon sesame seeds

serving Instant Pot chickpeas with a wooden spoon

How to make Instant Pot Chickpeas:

Making Instant Pot Chickpeas is especially simple! You’ll simply need to remember to, first, soak the chickpeas in water for at least 6 hours (or overnight). It holds up, you will get the go-to results if you soak the chickpeas before cooking them. They will turn out softer and will get fully cooked in the center. Here are the cooking details, but for the full, printable recipe, reference the recipe card at the bottom of the page.

Add ingredients to Instant Pot. Add the chickpeas, vegetable broth, and your seasonings of choice to the Instant Pot.
Cook chickpeas. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 13 minutes. Once the Instant Pot has finished, allow the pressure to release naturally for 5 minutes. Then, switch the valve to the “venting” position to release any additional pressure.
Serve. Drain the chickpeas and season with salt and pepper to taste. Serve with seasonings as a side dish or use in any recipe that calls for chickpeas.

Pro tip: I have and love this 6-Quart Instant Pot (affiliate link).

Why you’ll love this dish:

Ease. This dish involves only a couple minutes of hands on time, and particularly little prep.
Minimal ingredients. Only two simple ingredients, plus any optional spices, are needed.
Nutritious. Chickpeas are especially healthy! Not only are they a great plant-based protein, they help control blood sugar, help with digestion and can even help lower cholesterol.
Flavor. Chickpeas have a mild, buttery, nutty flavor that works well in a variety of recipes.
Versatility. Because chickpeas have a mild flavor, you can use them in a ton of different recipes. Even dessert recipes!

Storing Cooked Chickpeas:

To refrigerate – Leftover chickpeas can be stored without any extra liquid in an airtight container in the fridge for up to three days.
To freeze – You can freeze cooked chickpeas! Completely dry the cooked chickpeas and put them in freezer safe bags. Store them flat in your freezer for 2-3 months.