by: Max M Rasmussen

Chickpeas - Fast and Easy Cooking in Pressure Cooker - No Soak Method

Chickpeas are cheap, healthy and can be used for a myriad of dishes. Unfortunately, they have to be soaked many hours before they can be cooked. Who of us remember to do that? So it usually ends with canned chickpeas, or with something else entirely. Fortunately, you can cook them in under an hour with a pressure cooker.


  • 400 g (½ l) of dry chickpeas
  • 1½ l of water


Put all the ingredients into the pressure cooker.

Cook them quietly for 40 minutes.

You can choose to let the pressure cooker cool down by itself, or you can cool it quickly under the cold tap.


The chickpeas swell up to about the double weight when cooked. So they absorb a whole lot of water. The only problem you can encounter is if all the water is sucked in by the dry chickpeas. Then you risk it burning. Therefore, make sure that there is enough water in the pressure cooker.

The basic principle when you have to find out how much water is needed in the pressure cooker, is 1 part chickpeas for 2 parts water, so there is enough for the chickpeas. And then approx. ½ liter of water for the pot, so that it does not boil dry.

Another way to measure it, is simply to make sure there is 2 inches (5 cm) to 4 inches (10 cm) of free water over the chickpeas.

Cooked chickpeas - Max M Rasmussen
Uncooked chickpeas - Max M Rasmussen