A Big Batch of Instant Pot Chickpeas Will Last for Multiple Meals

Freeze the chickpeas in small batches for future recipes. Kary Osmond/TNS

I find that the more plant-based meals I make, the more cans of chickpeas I use. Canned chickpeas are convenient and a relatively cheap source of protein and fiber. However, my grocery bags are getting heavier with the amount of canned beans I’m bringing home.

So, this week I tried cooking a big batch of dried chickpeas in my electric pressure cooker and had great success; plus, I saved a few dollars as dried beans are less expensive than canned. I made a big batch, froze them in small batches, and placed them in a container in the freezer so they’re ready to be used for any upcoming recipes.

Instant Pot Dried Chickpeas

Makes about 9 cups of cooked chickpeas

• 3 cup dried chickpeas
• Water
• 2 teaspoons salt

Pick through the dried chickpea and remove anything that doesn’t look like a chickpea.