I noted how to cook green chickpeas or fresh chickpeas in the basic recipe to enjoy as soup or use for preparing appetizers, main courses, and second courses.
As they are fresh legumes, soaking is naturally not necessary.
How do you cook fresh chickpeas?
Cooking green chickpeas in a pressure cooker reduces cooking time.
The procedure is similar to that used for cooking dry chickpeas while the preparation, requiring shelling each legume, is more laborious but I assure you it’s worth it!
While we are used to enjoying dry chickpeas year-round, green chickpeas or fresh chickpeas are a delicacy whose availability is limited to summer months: from May to June-July.
They are hard to find, and the reason is simple: once harvested, chickpeas are destined for canning or the drying process to be stored all year round.
They are sold in bunches.
Like fava beans and peas, fresh chickpeas can also be eaten raw.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Pressure cooker
- Cuisine: Italian
Ingredients
- 1 bunch fresh green chickpeas
- 1 vegetable stock cube (homemade)
- 2 tablespoons tomato sauce (homemade)
- as needed water
- 1 pinch salt
- 4.2 oz small whole grain conchiglie
- 1 pinch dried red chili (coarsely chopped)
Tools
- 1 Pressure cooker
Preparation
Shell the chickpeas one by one and rinse them thoroughly before cooking.
As they are fresh legumes, soaking is naturally not necessary.
Note
– check the instructions in your model’s manual;
– ensure the valves are clean;
– do not fill beyond the marked limit inside.***
In a pressure cooker, pour in:
• the chickpeas;
• a vegetable stock cube;
• a couple of tablespoons of tomato sauce;
• water [twice the volume of the chickpeas];
close the pressure cooker’s lid.Cook on high heat until the valve emits the characteristic whistle and steam starts to escape.
Lower the heat and cook for about 30 more minutes.
Turn off the heat, open the valve, and wait for all the steam to escape.
Open the pressure cooker’s lid.Add the salt.
Your green chickpeas are ready.
In the basic recipe to enjoy as soup or use for preparing appetizers, main courses, second courses.
![Cooking green chickpeas [basic recipe]](https://www.gzrecipes.com/content/uploads/sites/2/2025/10/Cooking-green-chickpeas-basic-recipe-o01-1024x769.jpeg)
Add a drizzle of raw oil to best enjoy them.
Being a basic recipe, you can enhance the final preparation with flavors and spices as you like.
Usually, I prepare pasta and green chickpeas in one of two versions:
• pasta and green chickpeas soup, warm and brothy*;
• cold pasta and green chickpeas, a sort of cold pasta salad;
… to be flavored with a pinch of coarsely chopped red chili.* For brothy main courses, to avoid glycemic spikes, it’s advisable to cook the pasta separately and then rinse it and add it to the brothy sauce prepared separately; in this way, the starch released by the pasta during cooking will be removed.
Combining with pasta, rice, or other grains allows for the best absorption of legume proteins.
The grains in these dishes compensate for the amino acids lacking in legumes, providing a complete amino acid profile.
Choose grains preferably whole grain.
For more information: how to pair legumes in the diet.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
***
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