How to cook Chickpeas Kabuli Chana Garbanzo Beans
White Chickpeas are also known as chana, kabuli chana, garbanzo beans. Chickpeas are available in brown and green varieties. 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. You can buy soaked and precooked chickpeas/ 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. You may use any variety of dry chickpeas to cook as per the instructions given below. The White chickpeas take a bit longer to soak and cook. I am using them in this page to show the soaking and cooking time.
Ingredients
Preparation before using any type of dry chickpeas
Soaking time – 8 to 10 hours depending on the variety of chickpea you are using.
- 1 cup dry chickpeas
- water, as needed for washing
- 3 cups Water as needed for soaking
- Soaking them overnight is better.
Instructions
My Preparation:
- 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:
- Cook in pressure cooker for 8-10 minutes. That's what I do, cook in pressure cooker.
- 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.
How to cook Chickpeas Kabuli Chana | Cooking chickpeas in a pot on the stove
Cooking time – If cooking in a pot on the stove top
- Put the soaked chickpeas along with the water they were soaked in.
- Add 1 or 2 cups of water if necessary. The water should cover the chickpeas.
- 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.
- Boil for 40-60 minutes, depending on the type of chickpea and if you want to cook them very soft or just cooked right.
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.
Notes
Tips:
- You may remove the soaked water and cook chickpeas in freshly added water.
- Cooked and drained chickpeas to use in salads, sundal, stir fry etc.