Soaking the beans:

It is vital that you first soak your garbanzo beans before cooking them. I’ve tried both of these methods several times and they both work great. I usually soak overnight but the quick soak method works well when needed.

1. SOAK OVERNIGHT: to soak your beans overnight, first rinse the beans and then sort them to get rid of any discolored beans. Place the beans in a large bowl and cover with about 8 cups of water so that they’re covered by over an inch of water. Cover the bowl and let sit overnight. Once ready to use, drain the water and rinse the beans again.
2. QUICK SOAK: to quick soak your beans, first rinse the beans and then sort them to get rid of any discolored beans. Place the beans in a large pot and cover with water (about 6-8 cups). Bring to a rapid boil and cook at a boil for 3 minutes. Remove the pot from the heat, cover, and let sit for 1.5 hours. Once ready to use, drain the water and rinse the beans again.

Cook the garbanzo beans:

1. Place the beans in a large pot and cover with 6 cups of water (adding any flavoring options as well). Bring to a simmer and cover the pot loosely so that a little steam can escape.
2. Let cook at a low simmer, stirring occasionally, for 45-60 minutes or until the beans are tender and at your desired texture.
3. Salt and pepper to taste and ENJOY!