Name: How to Cook Dried Chickpeas
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Ingredients: 1 lb Chickpeas, dried; 10 cups Water; ½ tsp Salt

How to Cook Dried Chickpeas

Anthony Valentine, Kidney-Friendly Chef

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Cooking chickpeas from a dried state is a great way to reduce sodium in your diet. This recipe will show you how to cook dried chickpeas.

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Low Phosphorus, Low Sodium, Medium Potassium, Medium Protein

Total Time: 8 5

Servings: servings

Serving Size:0.25 cup

Nutrition

Calories:150 kcal

Carbs:25 g

Sodium:126 mg

Potassium:361 mg

Phosphorus:151 mg

Protein:8 g

Fiber:7 g

Instructions

Overnight Soak

Rinse chickpeas thoroughly. Discard any stones or debris. Add chickpeas to a large bowl and cover with 2 inches of water and discard any chickpeas that float.
Add salt and soak at room temperature for 8 hours or overnight. Drain and rinse well.
Place chickpeas in a large pot and cover with cold water. Bring to a gentle simmer and cook for 30-60 minutes or until desired tenderness periodically add warm water during the cooking process to keep the chickpeas covered.
NOTE: During this step, you could add chickpeas to a soup, stew, curry, or chili.

Stovetop Soak

Rinse chickpeas thoroughly. Discard any stones or debris.
Place chickpeas in a large pot, and cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1-pound bag.
Heat to boiling and boil for an additional 2 to 3 minutes.
Remove beans from heat, cover, and let stand for 4 hours.
Drain the chickpeas and discard the water.

Full Nutrition

Nutrition Facts

How to Cook Dried Chickpeas

Amount Per Serving (0.25 cup)

Calories 150 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.3g2%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 126mg5%

Potassium 361mg10%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 4g4%

Protein 8g16%

Vitamin A 28IU1%

Vitamin B1 0.2mg13%

Vitamin B2 0.1mg6%

Vitamin B3 1mg5%

Vitamin B5 1mg10%

Vitamin B6 0.2mg10%

Vitamin C 2mg2%

Vitamin E 0.3mg2%

Vitamin K 4µg4%

Calcium 50mg5%

Copper 0.4mg20%

Folate 230µg58%

Iron 3mg17%

Manganese 1mg50%

Magnesium 50mg13%

Phosphorus 151mg15%

Selenium 3µg4%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (125)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.