Organic Cooking

How to Cook Dried Chickpeas (Ultimate Guide)



For the full recipe on How to Cook Dried Chickpeas with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: …

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40 Comments

  1. thanks so much for this recipe!! I bought this beans and cooked for 7 hours, then eat something else because I couldn't wait anymore, and start cooking the next day for 2 hours, and at the end I couldn't eat it because it was too strong, so now I see this video am so happy !!!

  2. Thanks so much for all your information. I LOVE hummus but since I eat it so much the price really adds up when I buy it packaged in a store! Plus, I see that some of the ingredients in commercial hummus are not that healthy. The chickpeas are not organic & some of the oils & other additives in commercial hummus are not the best.
    With all the tips you provide in your (Ultimate Guide), I can start saving money & eat healthier.
    Finally, your last tip is fabulous. Once I cook the chickpeas I can store them in a freezer for up to 3 months. I am gonna start soaking chickpeas tonight. You guys are the best!!

  3. What I like about inspired taste is they keep it short and simple. They have really figured it out that other cooking sites are bogged down in bad presentation and useless detail that drags out the video to much longer than people have time for. Great model and I use their videos more than any other because short abd simple.

  4. Thank you for your video! I've been buying them in a can for months, finally buy a bag of dried chickpeas & I had no clue how to prepare them! I have some soaking in frig tonight & can't wait to see how they turn out tomorrow after I cook them. I'm really excited to see how they grow in volume & compare price per serving of what I've been buying in a can! I was buying organic canned beans, but these bagged ones are not labeled organic but I'm hoping since I soak & rinse them that pesticides & herbacides will come off if any present.

  5. it might have been close to 10 yrs since i bought canned chick peas, i cannot think of ever doing that now, but i do prefer to cook my chick peas in the slow cooker (i just purchased a pressure cooker last year, i might have to research how to cook them that way) but i do soak the garbanzo beans overnight prior to cooking then in the slow cooker, i do like the results and not sure if i want to try skipping that method-i will think about it maybe

  6. Thanks for the simple instructions. Now that I have heart issues Im looking into methods like this rather than canned since I want to control sodium, and this is the very best option.

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