How To Cook Black Chickpeas (3 Easy Ways)
Learn how to soak and cook dried black chickpeas using an Instant Pot, stovetop pressure cooker, or on the stove with this ultimate guide.
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Black chickpeas, also known as kala chana in Hindi, are a variety of chickpeas with a distinctively earthy and nutty flavor. They’re smaller and denser than their beige counterparts, with wrinkled, blackish-brown skin.
Keeping cooked black chickpeas in the refrigerator or freezer can come in very handy. They are often used in curries, stews, salads, and snacks. Cooking them in the Instant Pot, stovetop, or a stovetop pressure cooker is really easy. Follow these simple steps to get the perfect texture.
Ingredients
You will need dried black chickpeas, salt, and water.
How to soak and prep black chickpeas
Black chickpeas must be soaked for 3-4 hours (or overnight). Once they are soaked, drain all the water and rinse them thoroughly in fresh running water. This is an important step and cannot be skipped.
For soaked black chickpeas, you will need 1:2 water, i.e., for every cup of soaked kala chana, use 2 cups of water. For unsoaked kala chana, you will need 1:3 water, i.e., for every cup of unsoaked kala chana, use 3 cups of water. Use half a teaspoon of salt for every cup of unsoaked chickpeas.
How to cook black chickpeas in an Instant Pot
Step 1: Add the soaked black chickpeas to the inner pot of the Instant Pot. Add two cups of water and salt. Secure the lid and pressure cook for 20 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.
Step 2: Secure the lid and pressure cook for 20 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.
To cook on a stovetop pressure cooker:
- If you are using a stovetop cooker, place the cooker on high heat and let the pressure build.
- Reduce it to medium flame and cook for three whistles. This should take 12-15 minutes.
- Release the pressure naturally.
To cook on the stovetop:
- Take soaked black chickpeas in a large pot and cover with several inches of water. Add salt and give it a quick stir.
- Bring it to a boil and cover with a lid, leaving a small gap for the steam to escape. Simmer for 45-50 minutes or until they are done to your liking.
- Check once after 30 minutes to ensure there is sufficient water.
- For unsoaked kala chana, simmer for 1 to 1½ hours.
Expert Tips
- Don’t skip the soaking, as it significantly reduces cooking time and helps remove harmful substances. Aim for at least 3-4 hours; if you are planning ahead, soak them overnight.
- After soaking, rinse the beans thoroughly under cold running water.
- Adding salt while boiling the black chickpeas will enhance their flavor.
How to use cooked dried chickpeas
Keeping cooked black chickpeas can come in very handy to make quick meals, salads, and snacks. Use them in Indian curries, where their tender texture absorbs the rich blend of spices. They can also be used to make black chickpea wraps for a quick lunch.
Add them to salads for a boost in flavor and texture, or roast them with your favorite spices for a crunchy snack. With cooked chickpeas, you have a versatile ingredient ready to enhance a variety of dishes, from main courses to wholesome snacks.
Storage Tips
To store cooked black chickpeas, transfer them to an airtight container. It can be stored in the refrigerator for up to five days. They can be stored with or without the cooking liquid in the refrigerator.
They also freeze well and can be stored in the freezer for up to six months. Drain all the cooking liquid from it and portion them. Place them in ziplock bags or airtight containers and freeze them. To use frozen black chickpeas, thaw them in the refrigerator overnight or microwave them for a quick defrost.
Recipe FAQs
While it’s possible to cook black chickpeas without soaking, soaking helps reduce cooking time and promotes even texture. Soaking also helps remove harmful substances from them. After soaking, rinse the beans thoroughly under cold running water.
Soaked chickpeas typically take from 30 minutes up to 1.5 hours. Timing can vary depending on your cooking method (stovetop, Instant Pot, etc.).
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Equipment
- Instant Pot OR
Ingredients
- 1 cup black chickpeas (dried)
- Water as needed, depending on the method
- ½ tsp salt optional
Instructions
- Pick any dirt or stones from the dried chickpeas. Give it a quick rinse.
- Take the black chickpeas in a large bowl or pot and add sufficient water. Cover and let it soak for 3-4 hours (you can also soak it overnight). Drain and rinse once soaked.
Instant Pot Method:
- Add the soaked black chickpeas to the inner pot of the Instant Pot. Add two cups of water and salt. Secure the lid and pressure cook for 20 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.
- If you are using unsoaked black chickpeas, add three cups of water and pressure cook for 50 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.
Stovetop:
- Take soaked black chickpeas in a large pot and cover with several inches of water. Add salt and give it a quick stir.
- Bring it to a boil and cover with a lid, leaving a small gap for the steam to escape. Simmer for 45-50 minutes or until they are done to your liking. Check once after 30 minutes to ensure there is sufficient water. For unsoaked kala chana, simmer for 1 to 1½ hours.
Notes
- Don’t skip the soaking, as it significantly reduces cooking time and removes harmful substances from them. Aim for at least 3-4 hours, and if you are planning ahead, soak them overnight.
- After soaking, rinse the beans thoroughly under cold running water.
- Adding salt while boiling the black chickpeas will enhance their flavor.
Nutrition
