DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Pressure cooker

    Pressure Cooker and Oven Roasted Chickpeas

    Published: Jan 16, 2018 · Modified: Nov 11, 2021 by Mike Vrobel · This post may contain affiliate links · 8 Comments

    Jump to Recipe
    Pressure Cooker and Oven Roasted Chickpeas | DadCooksDinner.com

    Oven roasted crispy chickpeas are a tasty appetizer and a fantastic snack. Crunchy on the outside, creamy in the middle, with a zing of spices. We made a batch for New Year's Eve, and they were long gone when we toasted in the New Year.

    What could make them better? Homemade chickpeas. Canned chickpeas are good, but…try homemade chickpeas, at least once. You’ll be surprised by the difference.

    Pressure Cooker and Oven Roasted Chickpeas | DadCooksDinner.com
    Pressure Cooker Oven Roasted Chickpeas

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Jump to:
    • 🥫Ingredients
    • 🥘 Substitutions
    • 🛠 Equipment
    • 📏Scaling
    • 🤨 Soaking chickpeas?
    • Sorting Beans
    • 🎬Video: Pressure Cooker Oven Roasted Chickpeas (2:31)
    • 💡Tips and Tricks
    • Pressure Cooker and Oven Roasted Chickpeas
    • ☃️ Storage
    • 🤝 Related Posts
    • 💬 Comments

    This recipe is an example of using the right tool for the job. Not everything is a one-pot meal, y'know? The pressure cooker is my bean-cooking secret weapon, making pressure cooker chickpeas in a little over an hour. Then I turn the job over to my oven for roasting.

    (Is it still a secret weapon when I can’t stop talking about it on the internet? Now, where was I? Oh, right, crispy chickpeas.)

    And yes, when I talk about chick”peas”, I’m talking about beans. Chickpeas are a Mediterranean bean, often called garbanzo beans because “Garbanzo” is Spanish for chickpeas.

    For the spices, I keep coming back to this Western Mediterranean flavor profile: smoked Spanish paprika, cumin, coriander, and garlic. (I add cayenne for a spicy kick, but that's optional.)

    🥫Ingredients

    • Dried Chickpeas
    • Baking soda
    • Extra virgin olive oil
    • Smoked paprika
    • Fresh ground pepper
    • Cumin
    • Coriander
    • Garlic Powder
    • Cayenne pepper
      See recipe card for quantities.

    🥘 Substitutions

    Chickpeas are also called Garbanzos in Spanish, or Ceci in Italian.

    Canned chickpeas: if you must, you must. Rinse and drain 2 (15-ounce) cans of chickpeas, and continue with step 2.

    The baking soda helps keep the beans tender in case of hard water. (Hard water is acidic, and baking soda helps counter that.)

    If you want to cut the heat, skip the cayenne pepper. The other spices just add flavor; the cayenne brings the heat.

    Other spices: Feeling Tex-Mex? Sub in ancho chile powder for the paprika and chipotle powder for the cayenne. How about Middle Eastern? Replace the salt and spices with a sprinkle of Zatar seasoning. The only limit is your imagination and the contents of your spice rack.

    🛠 Equipment

    A 6-quart pressure cooker. (Though it will fit in a 3-quart pressure cooker).
    Pressure cooker dried beans are one of the reasons I became a pressure cooker convert. Try them - you'll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)

    A rimmed baking sheet for roasting. I use half-sheet pans for a bunch of things in my kitchen, including sorting the beans. In this recipe I actually use them for their original use - roasting in the oven.

    📏Scaling

    This recipe scales down easily - cut everything in half if you don't need as many beans. You can double this recipe in a 6-quart pressure cooker, but use 2 half-sheet pans for roasting. (I sized the recipe to fit in a half-sheet pan without crowding, so the chickpeas crisp better in the oven.)
    Tools

    🤨 Soaking chickpeas?

    I get the "to soak, or not to soak?" question all the the time. I don't soak my chickpeas in this basic recipe. They don't need an overnight soak, and cook to tenderness with 45 minutes at high pressure.

    That doesn't mean you can't soak the beans. They turn out fine. Soaked beans cook much quicker, 20 minutes at high pressure. I use that when I'm cooking the beans with other ingredients, where the shorter cooking time keeps me from overcooking the whole dish just to get the beans tender. Since the chickpeas cook alone in this recipe, I don't bother with soaking

    Sorting Beans

    Beans are an agricultural product, and stuff tends to creep in when they are processed. Beans should always be sorted and rinsed before using, to get rid of any twigs, stones, clumps of dirt, or broken beans.
    To sort the beans, I pour them out on one side of a rimmed baking sheet (a half-sheet pan), to keep the beans from escaping. Then I slowly run my fingers through the pile of beans, pulling them towards me on the sheet. I watch the beans as they move, looking for anything that doesn't seem right. If I see something, I poke around in the beans until I find what caught my eye, and discard it. I repeat this a couple of times, until I'm satisfied everything is out of the beans.
    Then I dump the beans into a fine mesh strainer and rinse them under cold running water, to wash off any dirt or dust still on the beans.
    Now the beans are sorted, rinsed, and ready for soaking or cooking.

    🎬Video: Pressure Cooker Oven Roasted Chickpeas (2:31)


    Video: Pressure Cooker Oven Roasted Chickpeas [YouTube.com]

    💡Tips and Tricks

    • Salt your bean water! "Salt toughens beans" is a myth. Salting before cooking helps season the beans all the way through as they cook.
    • If your beans are still tough when the cooking time is over, especially any "floaters" at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
    • Make ahead beans - I cook chickpeas by the pound, freeze them in 2-cup containers, and then I have homemade chickpeas ready for recipes like this one. I thaw them in the microwave (about 5 minutes), then continue with the drying and roasting steps.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pressure Cooker and Oven Roasted Chickpeas | DadCooksDinner.com

    Pressure Cooker and Oven Roasted Chickpeas


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 25 minutes
    • Yield: 2 cups crispy chickpeas 1x
    Print Recipe
    Pin Recipe

    Description

    Pressure Cooker and Oven Roasted Chickpeas. A spicy, crispy treat that starts with pressure cooker chickpeas.


    Ingredients

    Scale

    Pressure Cooker Chickpeas

    • 1 cup dried chickpeas, sorted and rinsed
    • 4 cups water
    • ¼ teaspoon baking soda (optional)
    • ½ teaspoon fine sea salt

    Oven Roasted Chickpeas

    • 2 tablespoons extra virgin olive oil
    • ¾ teaspoon fine sea salt
    • 1 teaspoon smoked paprika (Spanish pimenton de la vera, or use regular paprika)
    • ½ teaspoon fresh ground black pepper
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • ¼ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper (optional, for heat)

    Instructions

    1. Pressure cook the chickpeas for 45 minutes with a natural pressure release: Put the dried chickpeas, 4 cups of water, ¼ teaspoon baking soda, and ½ teaspoon of salt in your pressure cooker. Lock the lid and cook at high pressure for 45 minutes in an electric pressure cooker (or 40 minutes in a stovetop PC). Let the pressure come down naturally, about 20 minutes. (If you’re impatient, let the pressure come down naturally for at least 10 minutes, then quick release any remaining pressure.)
    2. Dry the chickpeas and toss with oil and spices: Set the oven to 450°F. Drain the chickpeas, then gently pat dry with paper towels. Spread the chickpeas out on a rimmed baking sheet, drizzle with the olive oil, and toss to coat. Sprinkle with the salt, paprika, cumin, coriander, garlic powder, and cayenne, then toss again to coat. Spread the chickpeas out into a single loose layer.
    3. Oven Roast the Chickpeas at 450°F until crispy (30 minutes): Roast the chickpeas in the oven until crispy on the outside, about 30 minutes. Serve hot or at room temperature.

    Equipment

    rimmed baking sheet

    Buy Now →

    6-Quart Pressure Cooker

    Buy Now →
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 15 minutes

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    ☃️ Storage

    You can make the chickpeas ahead, and store them in a 2-cup container in their liquid. They’ll last in the refrigerator for a few days, and freeze for up to 6 months. Thaw them out if they're frozen, then continue with the recipe.

    Roasted crispy chickpeas will last for a few days at room temperature, or a week in the refrigerator...but they'll lose some of their crunch, especially in the refrigerator.

    🤝 Related Posts

    Basic Recipe: Pressure Cooker Chickpeas

    Pressure Cooker Hummus
    Pressure Cooker Chickpeas with Toasted Parmesan Bread Crumb Crust
    My other Pressure Cooker Recipes
    My other Pressure Cooker Time Lapse Videos

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Pressure cooker

    • A plate of Instant Pot Jerk Ribs with green onions sprinkled on top
      Instant Pot Jerk Ribs
    • Frito pie in a Fritos bag topped with onions
      Instant Pot Frito Pie
    • A plate of Instant Pot Chicken Cacciatore
      Instant Pot Chicken Cacciatore
    • Pressure Cooker Beef Stew

    Sharing is caring!

    Comments

    1. tanya phillips says

      March 25, 2019 at 11:23 pm

      I've made this about 3 times since discovering it last week playing with spices and using different oils (basically what i had on hand). My only critique would be the roasting needs to be watched a bit. I do have an old gas oven and with the first batch I burned about half the batch. Now I check them every 10 minutes and they're usually done in 23 minutes. Today I tossed some chili flakes in with the beans for a nice slow heat. Thanks for the recipe.

      Reply
    2. Rita says

      January 17, 2019 at 1:54 pm

      Just when I think that your videos are really nice, you kick them up another notch. Very well done!

      I'll be making the chickpeas this weekend. I'm leaning toward the za'atar with a little kick and I plan for another batch with Asian roots - soy sauce, Szechuan pepppercorns. the rest to be determined. And another containing gochujang of course. The combinations boggle the mind.

      Thanks for the mem...er...recipes!

      Reply
    3. karen says

      May 26, 2018 at 1:19 pm

      mike! big fan, here
      i'm working my way through lots of your pressure cooker recipes
      but re: these chickpeas - i've got to have you back up here --- i thought you have to PRE-soak beans before you cook them . . .
      do you skip this step with ALL kinds of beans??? (not lentils, duh)

      i have a large Fagor stovetop pressure cooker
      and
      when i get these bad boys done, i think i will vacuum-save 'em (btw, that is another awesome small appliance!)

      Reply
      • Mike Vrobel says

        May 27, 2018 at 6:44 am

        I don’t soak beans...most of the time. They cook fine without soaking, it just takes longer.

        Reply
    4. Debby says

      January 17, 2018 at 6:08 pm

      Hi Mike 🙂 I'm supposing these wouldn't stay crispy if you stored the leftovers in some way. Please tell me I'm wrong...

      Reply
      • Mike Vrobel says

        January 17, 2018 at 7:45 pm

        It won’t be as crispy - but it is still crispy enough to be good!

        Reply
    5. Wendy from NY says

      January 17, 2018 at 10:47 am

      I got myself an Instant Pot before Christmas. Have still not touched it. I am inspired by this video to try it. I tried roasted chick peas once, the canned kind, wasn't too impressed. I can hardly stand the thought of cumin, and don't like spicy, so would need to try other seasonings with this recipe. But I am inspired now. I will have to look through your recipes for more!

      Reply
      • Mike Vrobel says

        April 10, 2018 at 9:10 am

        Thanks!

        Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    373 shares
    • 17