easy chickpea recipes

Learn how to cook chickpeas in Instant Pot! Easy Tender &amp; Creamy Instant Pot Chickpeas (Pressure Cooker Chickpeas) or Garbanzo Beans Recipe for sides, snacks, salads, or hummus. Check out the results for our Soak vs. No Soaking Dried Chickpeas Experiment.

Instant Pot Chickpeas

(225 grams) dried chickpeas (garbanzo beans)

whole head (40 grams) garlic (, crushed)

bay leaves

(212 grams) onion (, halved)

salt

(1L) water stock

Optional Step - Soak Chickpeas Overnight: Place 1 cup (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour 4 cups (1L) cold water in the large container, then give it a few stirs. Allow chickpeas to soak overnight for at least 8 - 16 hours. *Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.

Rinse Chickpeas: Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.

Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked chickpeas or all of the soaked chickpeas, 2 bay leaves, 1 whole head (40g) garlic, and 1 halved (212g) onion to the Instant Pot. Adding Salt:-For Unsoaked Chickpeas - add in 1 ½ tsp (9g) fine salt.-For Soaked Chickpeas - add in 1 tsp (6g) fine salt.Pour in 4 cups (1L) cold water or unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Method:-For Unsoaked Chickpeas - High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) + Natural Release 20 minutes-For Soaked Chickpeas - High Pressure 5 minutes (tender &amp; creamy) + Natural Release 20 minutesAfter 20 minutes, release remaining pressure, then open the lid.

Serve Instant Pot Chickpeas: Remove &amp; discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. Add more seasoning if necessary. Drain the chickpeas. Then, serve the chickpeas as a tasty side dish. Enjoy!~ :)

Sautéed Chickpea Recipes are the simplest way to make pan fried chickpeas. A classic staple that’s budget-friendly and easy to prepare.

Sautéed Chickpea Recipes

tbsp Olive Oil

½ tbsp Garlic Powder

Paprika

tsp Ground Turmeric

Salt

⅛ tsp Black Pepper

Lemon

Parsley

Open canned chickpeas, rinse under running water then dry on a clean kitchen towel. Heat olive oil in a skillet/frying pan on medium heat.

Add chickpeas and sauteed until it turns golden crispy on the surface. Before adding the spices, turn the heat to very low to prevent spices burnt. Add ground turmeric, paprika, garlic powder, and salt. Mix until chickpeas are well coated (no more than 2-3 minutes to avoid burning the spices). .

Add lemon juice (optional, leave out if you prefer crispy texture) and stir.

Turning off the heat then finish it with chopped parsley. Serve as a side dish or with salad or rice.

Chunky, saucy, flavorful, and full of healthy plant based protein, this stew couldn&#039;t be easier to make and it&#039;s so darn yummy! Naturally vegan and gluten free. Serve it with a side of rice for a complete meal. The perfect warming weeknight dish.

Spiced Chickpea Stew

low-sodium vegetable broth

onion

carrots

turmeric

chili powder

cumin

cinnamon

(15 oz each) chickpeas

(15 oz) diced tomatoes

Himalayan pink salt (or

lime juice

cilantro (for garnish)

Sauté the diced onion in 1/4 vegetable broth until translucent - about 5 to 7 minutes.

Add the turmeric, chili powder, cumin, and cinnamon. Stir and sauté for 1 to 2 minutes.

Add the carrots and stir to combine.

Add the remaining 1/2 cup vegetable broth, chickpeas, diced tomatoes, and salt. Simmer for 15 minutes.

While the chickpea stew is simmering - make your Quick-Cook Brown Basmati Rice according to package directions.

When chickpeas stew is done, take off heat and add a squeeze of fresh lime juice and chopped fresh cilantro. Taste and adjust seasonings as necessary.

Serve the chickpea stew over rice.

This was delicious! Thank you for sharing!

Hi, Jenn!  I made this tonight.  It is SO good!  Thank you for the recipe.  I will definitely be making it again.

I love simple and flavorful recipes like this. It looks so good, Jenn! It needs to go on my weekly rotation.

This stew looks marvelous Jenn! These are spices that I always have on hand and chickpeas are my favorite for lunch.  Do you think it would go well with some spinach added?

Tried the recipe using the exact amounts called for. We found it very bland. I added about a tablespoon of berbere powder and more salt to what was left over after two servings. Helped but doubt I would try the recipe again.

What a delicious stew! While the weather keeps playing games on us down here in SD I’m ready to turn on the stove for some stew!

Here is one of our favorite chickpea recipes, perfect for dinner or lunch! Quick, healthy and easy to whip up in under 20 minutes. Serve it warm or chilled. Gluten-free &amp; vegan-adaptable.

Pesto Chickpeas: A Quick Easy Dinner Recipe

basil pesto

chickpeas, cooked (2 x 14-ounce cans, drained)

cherry tomatoes, sliced

kalamata olives, sliced

red onion, thinly sliced

Garnish with toasted pine nuts, fresh basil leaves,

garlic cloves

1/3 cup nuts (walnuts

1/2 cup olive oil

1/2 cup grated pecorino or Parmesan cheese

lemon juice

salt, more to taste

black pepper

4 cups fresh basil leaves, 2 1/2 – 3 ounces

Make the pesto

In a food processor add garlic, nuts, and olive oil, pulse until garlic is broken down. Add parmesan, lemon juice, salt, pepper and basil leaves. Pulse keeping texture, not completely smooth. 

Warm Chickpeas

Place chickpeas in a pan with salted water or broth. Warm gently with a lid on for a few minutes, just enough to steam and soften the chickpeas. Drain excess liquid (or leave it, up to you!). Let cool a minute or two. (You can skip this step and just use chickpeas cold or at room temperature.)

 Combine. Add chickpeas to a large bowl, toss with pesto, tomatoes, kalamata olives, and red onions.

 Season

Taste, adjust salt and lemon juice to taste. 

Garnish with a squeeze of lemon, toasted pine nuts, fresh basil leaves, and a sprinkle of parmesan or vegan parmesan.

Hubby and I loved it!  I’m going to try it with the basil pesto next time.  I made it with some spinach walnut pesto I made this morning so I didn’t lose the spinach.  While spinach pesto is milder, I just added some more crushed garlic to the mix!  We liked the dried chickpeas that I soaked and cooked much more than the canned ones.  I had never used them before.  Gave it a much nuttier flavor!  This was amazing!

This one has been added to our favourite’s list. Even the reluctant non-meat eater enjoyed it. Followed recipe as is, except I toasted the chickpeas in the air fryer for a bit. Also made your pesto as it always turns out well. Served everything over farro. Easy meal to cook on a very hot summer day

Our first menu from Feasting at Home and it was fantastic! We are pescatarian and Feasting at Home offers us meals that are simple and delicious.

It’s another great recipe! I make this on Sundays sometimes to bring to school for my lunch during the week. It’s fast, easy, and versatile. I always use a pesto, and throw in any veggies I need to clean out. The original is the best though!

Top 4 easy chickpea recipes recipes from across the web

The most viewed easy chickpea recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chickpeas

Sautéed Chickpea Recipes

Spiced Chickpea Stew

Pesto Chickpeas: A Quick Easy Dinne...

Top 4 easy chickpea recipes recipes from across the web

The most viewed easy chickpea recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chickpeas

Sautéed Chickpea Recipes

Spiced Chickpea Stew

Pesto Chickpeas: A Quick Easy Dinne...

The most viewed easy chickpea recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine