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As legumes go, chickpeas (aka garbanzo beans) are in a class all their own. The USDA lumps other pulses into such categories as dry beans, dry peas, and lentils, but chickpeas get their very own group. With their distinct shape and firm yet creamy texture, they’re just as at home in hummus as they are in spicy stews, atop pizzas, or even blended into breakfast crêpes.
3 Ways to Cook’ Em
Stove top Cover dried chickpeas with cold water in bowl, and soak 12 hours, or overnight. Drain, transfer to large pot, and cover with cold water. Bring to a boil, and simmer 1 to 1 1/2 hours, or until tender.
Pressure cooker Place dried chickpeas in pressure cooker, and cover with 1 inch water. Seal cooker, and heat to high pressure. Cook 45 minutes at high pressure.
Slow cooker Place dried chickpeas in slow cooker, and cover with 1 inch water. Cook 4 hours on high power or 8 hours on low power, or until tender.