Drain, rinse and add to a pot. Just add salt at the end of cooking, because if you add it at the beginning it can make the beans a little tough. While writing my Instant Pot cookbook, I ate batches of beans that NEVER got tender when I salted the water, even after 2 hours of cooking. The benefit of soaking beans quickly is that you can help eliminate some of those indigestible sugars that can cause digestive problems, and the beans will cook faster than if you didn't soak them at all.
If you like to cook large quantities of chickpeas and store them for future use, my favorite way to store them is in the freezer. It took me years to learn how to cook chickpeas from scratch, so today I thought I'd share a quick tutorial to help make it less intimidating. If you end up having overcooked chickpeas on hand, here are some delicious ways to use them. To freeze cooked chickpeas, dry them and place them in a single layer on a baking sheet lined with parchment paper or aluminum foil.
I'm going to show you how to cook chickpeas on the stove, in a slow cooker, or in a slow cooker and in a pressure cooker (like an instant pot). To freeze cooked chickpeas, simply spread them out on a large baking sheet, forming a single layer. If using a pressure cooker, add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. We've delved into this magical ingredient, but for now, I'll briefly share how you can make aquafaba by cooking your own batch of chickpeas from scratch.
To cook the soaked beans, add them to a large pot, cover them with several inches of water and bring everything to a boil. If you don't have time to soak the beans ahead of time, you can use this “quick soak” method, which shortens the total cooking time.