INSTANT POT (soaked)

1. Begin by rinsing your chickpeas, and adding to your instant pot.
2. Add 3 cups of filtered water for every pound of chickpeas. Spice if desired.
3. Close lid, and pressure cook on high for 15-18 minutes, depending on desired texture.
4. Once instant pot is finished, allow to natural release.
5. Remove lid, and enjoy!

INSTANT POT (unsoaked)

1. Begin by rinsing the chickpeas, and then adding them to your instant pot.
2. Add 3 cups of filtered water for every pound of chickpeas. Spice if desired.
3. Close lid, and pressure cook on high for 50 minutes.
4. Once instant pot is finished, allow to natural release.
5. Remove lid, and enjoy!

SLOW COOKER (soaked)

1. Begin by rinsing your garbanzo beans, and add to your slow cooker.
2. Add water (roughly 6 cups of water for every 1 cup of garbanzo beans). Spice if desired.
3. Place on high for as little as 3 hours for soaked (check at 3 hours), up to 5 hours. Place on low for as little as 6 hours (check at 6 hours), up to 8 hours.
4. Remove from heat, and enjoy!

SLOW COOKER (unsoaked)

1. Begin by rinsing your garbanzo beans, and adding them to your slow cooker.
2. Add water (around 3 cups of water for every 1 pound of garbanzo beans). Spice if desired.
3. Place slow cooker on high for 4-5 hours (check for desired tenderness at 4 hours), or low for 6-8 hours (check for desired tenderness at 6 hours).
4. Remove from heat, and enjoy!

STOVETOP (soaked)

1. Begin by rinsing your chickpeas, and adding to a large pot.
2. Add water (a few inches covering your beans. I added 8 cups of water to 1 pound of beans to begin, and then added water as needed throughout the process). Spice if desired.
3. Cover with a lid, and bring to a boil. Once boiling, reduce to a simmer, and allow to cook for 40 minutes to 1.5 hours (check for tenderness), remembering to add water as needed.
4. Remove from heat, and enjoy!

STOVETOP (unsoaked)

1. Begin by rinsing your chickpeas, and adding to a large pot.
2. Add water (a few inches covering your beans. I added 8 cups of water to 1 pound of beans to begin, and then added water as needed throughout the process). Spice if desired.
3. Cover with a lid, and bring to a boil. Once boiling, reduce to a simmer, and allow to cook for 1.5 hours to 2.5 hours (check for tenderness), remembering to add water as needed.
4. Remove from heat, and enjoy!

ROAST IN OVEN (must start with cooked chickpeas)

1. Begin by preheating the oven to 425°F, and line a baking sheet with parchment paper.
2. Add chickpeas to a mixing bowl. Drizzle on enough avocado oil for a light coating, and toss to evenly distribute. Sprinkle on desired spices and salt. Toss to combine.
3. Evenly distribute chickpeas on baking sheet, and place in the oven. Allow to bake for 25-30 minutes, or until desired crispness has been met.
4. Remove from oven, and enjoy warm, or chill in the fridge depending on what you are using the chickpeas for.