The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (25)
How to Cook Chickpeas
NUTRITION · PER SERVING65M COOK
CAL 7%·PRO 16%
CARBS 23G65% OF CAL
5G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 2G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide for cooking dried chickpeas from scratch using various methods including slow cooker and pressure cooker. Tender, neutral-flavored legumes for salads, soups, and sides.
componentmediterraneanbeans🥘 pressure cooker⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound dry chickpeas, (approximately 2 cups dry chickpeas)
- 1/2 to 1 teaspoon baking soda, (depending on the cooking mehtod)
- water
- Kosher salt
- 1 to 2 bay leaves
- 2 garlic cloves, (lightly smashed)
At a glance
PER SERVING · TIME 65M
CAL 7%·PRO 16%
CARBS 23G65% OF CAL
5G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 2G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 216mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.