Rinse & Soak (All Methods):

Note: This recipe is written for soaked chickpeas for all three cooking methods.

• Rinse and sort 1 lb of dried chickpeas.
• Soak overnight in water (2–3 inches above beans), or use a quick/instant soak method.
• Drain and rinse well before cooking.
• Optional (for creamier chickpeas / easier skins): Warm the soaked chickpeas with 1 tsp baking soda for 2–3 minutes, stirring, before adding water and aromatics.

Stovetop Method:

• Add soaked and rinsed chickpeas to a large pot and cover with 8 cups fresh cold water.
• Add carrot, celery, onion, and garlic. Wrap bay leaves, thyme, parsley stems, and peppercorns in cheesecloth and tie into a satchel; add to the pot.
• Bring to a boil, then immediately reduce to a gentle simmer. Cover with a lid.
• Simmer for 30 minutes, then taste a chickpea. It should be slightly firm outside but tender inside. Skim any foam/skins.
• If the chickpea is tender inside but still slightly firm at the center, stir in 2 tbsp kosher salt. If it’s still firm throughout, simmer 10–15 minutes more, then salt.
• After salting, simmer for about 10 more minutes, until chickpeas are tender and creamy but hold their shape.
• Strain chickpeas over a bowl to keep the broth. Discard the herb satchel and vegetables (or reserve if desired).

Instant Pot Method:

• Add soaked and rinsed chickpeas to the Instant Pot with 8 cups fresh water, carrot, celery, onion, garlic, and the herb satchel.
• Pressure cook on Manual | High for:

  *18–22 minutes for tender chickpeas

  *22–26 minutes for soft, creamy chickpeas (ideal for hummus)
• Let pressure release naturally for 10–15 minutes, then release any remaining pressure.
• Stir in 2 tbsp kosher salt, then let chickpeas sit 5–10 minutes in the hot salted liquid to absorb flavor.
• Strain chickpeas over a large bowl to keep the broth. Discard the satchel and vegetables (or reserve).

Slow Cooker Method:

• Add soaked and rinsed chickpeas to the slow cooker with 8 cups fresh water, carrot, celery, onion, garlic, and the herb satchel.
• Cook time:

  *Low for 6–8 hours for soft, creamy chickpeas and deep flavor

  *High for 3–4 hours for a slightly firmer texture
• During the last hour of cooking, skim off any impurities, and stir in 2 tablespoons of kosher salt.
• Strain chickpeas over a large bowl to keep the broth. Discard the satchel and vegetables (or reserve).