1 lb. dried chickpeas, soaked overnight, drained
1 medium onion, thinly sliced
6 garlic cloves, crushed
2 3×1″ strips lemon zest
¼ cup extra-virgin olive oil
Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a pressure cooker (I used the instant pot) Add 2 quarts water (8 cups) and stir to combine. Set pot on high pressure for 30 mins. Let the pressure release naturally. Taste and season generously with salt and pepper. Let cool and use as you would any canned beans.
- If you want the beans to be more tender (for hummus) cook for 45 mins.
Do Ahead: Chickpeas can be made 6 days ahead. Transfer to an airtight container and chill. The beans freeze well.
- Use the broth: save the broth and use for for recipes that call for chicken broth.
- No Pressure Cooker- Cook on the stovetop. Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.
NOTE: Depending on how old your chickpeas are, they may take more or less time to cook. Ive found 30 mins to be ideal if you plan to use the beans in curries, on salads, in soups or roast them. 40-45 mins is great for hummus.