Instant Pot Cumin Chickpeas

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recipe by Aleksandra @ Drop

  • Time icon
    Total Time
    8hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    109

Perfectly tender chickpeas, soaked overnight and cooked with some cumin - these are perfect for make-ahead lunches or salads, budda bowls or added to wraps. Just cook a batch and add to your meals throughout the week.

recipe updated Jan 5, 2022

Ingredients

  • Dried chickpeas icon
    Dried chickpeas
    205 g
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Water icon
    Water
    1.2 L
  • Sea salt icon
    Sea salt
    1 teaspoon
  • Ground cumin icon
    Ground cumin
    ½ teaspoon

Tools

  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Add chickpeas and baking soda to a bowl and cover with cool water, ensuring they’re well submerged
  2. Soak overnight, or for at least 8 hours at room temperature
  3. Drain and rinse chickpeas well
  4. Add drained chickpeas to Instant Pot and cover with just enough water to submerge (1 cup chickpeas needs about 2 cups water)
  5. Add salt and cumin
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook on high for 15 minutes, then quick release the steam
  8. Drain off any excess cooking liquid
  9. Store in the refrigerator up to 4-5 days, or in the freezer for up to 1 month
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