Staple
Chickpeas
Skip the can.
Dried chickpeas are cheaper, lighter to carry and taste better than canned — and in a pressure cooker they're ready in under 40 minutes, no overnight soak.
The numbers
that matter
that matter
1 : 3
dried chickpeas to water
35–40
min high pressure, no soak
1 → 3
cups dried becomes cooked
What you can make
A few of the dishes this one staple turns into.
Hummus
Crispy roasted
Chickpea stew
Falafel
How to use it
The handful of methods that cover almost everything.
No-soak pressure cooker
Dried chickpeas, water and salt, 35–40 min high pressure, natural release.
Hummus
Warm cooked chickpeas, tahini, lemon, garlic and a little cooking liquid — blend smooth.
Stew
Simmer with onion, tomato, cumin and greens until silky.
Crispy roast
Dry them really well, toss in oil, hot oven 25 min until crunchy.
Typical ups & downs
What goes right
✓Around a third the price of canned
✓Far lighter to carry home
✓Freeze cooked in batches
Where it goes wrong
×Old, stale beans never soften
×No salt in the water = bland
×A hard boil blows the skins off
Watch it doneMore on Instagram →
Dry chickpeas, zero soak
@driedandtrue
Creamy hummus from scratch
@slow.kitchen
€8 chickpea dinners for the week
@pantry.first
Want Chickpeas to really click?
Book a local host and cook it hands-on — the fastest way to go from following steps to just knowing.
Staple DietConnect with your ingredients. Become a better cook. Eat healthier.