I’ve put together the ultimate guide to cooking dry chickpeas! How to learn Soak them, plus three cooking methods: on the stove, in a slow cooker and in a pressure cooker (instant pot).
Are you wondering what to do with dry chickpeas (or other dried beans)? I did it, too, until I learned how to cook.
It’s easy to abandon the jar and learn how to cook dried chickpeas. They taste fresher, have a better texture, and are ready to go in the refrigerator or fridge at any time (yes, you can freeze them!). Learn how easy it is.
Key Ingredients
- Dried chickpeas: You are also called chickpeas and you will start with dry chickpeas as this recipe. They look small compared to what is in the can. That’s because cooked chickpeas three times the size when they are cooked, which means 1 cup of dried chickpeas will produce about 3 cups of cooked chickpeas.
- Aromatic Studies: While optional, I like to cook chickpeas with some aromatics so they taste great. I like Bayleaf, garlic cloves and onions. I do the same when cooking dried black beans.
- water: For this recipe, don’t bother with stock or broth. Pure water can solve the problem. You will use it to soak the chickpeas and cook.
How to Cook Dried Chickpeas
In the recipe below, I share three ways to cook dried chickpeas:
- Stovetop method (my favorite): You need to soak chickpeas and cook for 1½ to 2 hours.
- Slow cooking method: You don’t need to soak the beans, it takes 4 to 8 hours to cook, depending on the settings.
- Instant Pot Method: You don’t need to soak the beans, it takes about 1 hour.
My way of cooking chickpeas is on the stovetop. It’s simple, I don’t need any special equipment. However, I included instructions for the slow cooker and Instant Pot (pressure cooker) method in the recipe below, as all three are excellent.
For the stovetop method, you will start with the soaked chickpeas. It’s easy and offers some surprising benefits such as improved digestibility, higher texture and reduced cooking time. I use two ways to soak chickpeas: Soak overnight (my favorite), and it can be soaked quickly when I have a short time. Both are simple and effective, so choose the product that best suits your schedule.
- Soak overnight: Add the chickpeas to a large bowl and cover them with a few inches of water. Let them soak for 8 to 12 hours, then drain and cook as needed.
- Quick soak: Add the chickpeas to the pan and cover them with a few inches of water. Bring to a boil, turn off heat and let them sit for 1 hour. Drain and cook.
Soaked chickpeas take about 1½ to 2 hours to cook. You can boil them in white water or add the aromatics suggested in the recipe. I also like to add a little salt, but this is optional.
To control the texture of chickpeas, Adjust the lid when adjusting the lid. For stronger beans that retain their shape well, close the lid completely. These are great for bean salads and vegetarian chili. For softer cream beans that break down easily, cook ajar slightly with the lid. These are great for hummus or dishes, and you want the beans to mash easily like smashed chickpea salad.
When I like to cook chickpeas on the stove (it gives me more control), you can use a slow cooker or a pressure cooker (Instant Pot). I included both methods in the recipe below. To learn how to cook other types of beans, see our recipes for how to cook lentils, how to cook black beans, and these creamy coconut black beans.
How to use chickpeas
The bean jar has its own place, but I like to cook chickpeas from scratch. You can customize the flavor and texture. They are cheap too! We have a lot of inspiring chickpea recipes, but here are some of my favorites:
How to perfectly cook dried chickpeas
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Below, I share 3 easy ways to cook chickpeas: stovetop, slow cooker, and pressure cooker. My favorite way is to soak them overnight and cook on the stove. I have added a faster soaking method to the trick if needed. You don’t need to soak the beans when using a slow cooker or a pressure cooker.
Make 7 cups of cooked chickpeas
Watch us make recipes
You will need
1 lb (450g) dry chickpeas or chickpeas, about 2 cups dry beans
water
1 teaspoon fine sea salt, optional
1 month leaf, optional
2 to 3 cloves of garlic, lightly smashed, optional
Half of onions, optional
direction
- How to Cook Chickpeas on the Stove
1Through the dried beans, pick out anything that doesn’t look like beans (sometimes rocks or other aisle sneaky).
2Add the dried beans to a large bowl and cover with a few inches of water. As the beans are hydrated, they are three times the size. Soak the beans for at least 8 hours. Drain and rinse. See tips for our quicker soaking method.
3Place soak, drain and rinse chickpeas in a large pot.
4Add salt, bay leaves, garlic cloves and onion half. Cover with a few inches of water.
5boil. Reduce heat and cook slowly until the beans reach the desired softness of 1½ to 2 hours. For stronger beans, it’s perfect for salads, gradually boil. For softer cream beans (perfect for hummus), cook a little ajar with the lid.
- How to Cook Chickpeas in Slow Cooker
1Through the dried beans, pick out anything that doesn’t look like beans (sometimes rocks or other aisle sneaky).
2Rinse and add the dried chickpeas to the slow cooker (you don’t need to soak the beans for this method).
3Add 7 cups (1650 ml) of water, salt, bay leaves, garlic cloves and half of the onion.
4Cook high for 3½ to 4 hours, or cook at low 6 to 8 hours.
5This method produces very soft beans, so if you are looking for stronger beans, be aware of them at the end of cooking.
- How to Cook Chickpeas in a Pressure Cooker
1Through the dried beans, pick out anything that doesn’t look like beans (sometimes rocks or other aisle sneaky).
2Rinse and add the dry chickpeas to the pressure cooker or instant pot (you don’t need to soak the beans to get this method).
3Add 6 cups (1420 ml) of water, salt, bay leaves, garlic cloves and half of onion.
4Sealed the lid and cook under high pressure for 50 minutes, then release naturally for 10 minutes. Before opening the lid, drain the remaining pressure (you can tell when the cooker can be safely opened when the steam release valve falls).
5We recommend that you read the user manual for a specific pressure cooker before using this method.
Adam and Joanne’s Tips
- Salt: This is optional, but enhances the chickpea flavor. Add it to cooking water or season to taste at the end of the cooking. Adding salt in the beginning will season the chickpeas more thoroughly.
- baking soda: I don’t add baking soda, but you can. Some people think it can make legumes easier to digest because it combines with sugar and helps break down. Add 1 tablespoon of baking soda to soaking water. Or use 1/4 teaspoon when cooking beans.
- Quickly soak beans: To quickly soak chickpeas in the stovetop method, add the dried beans to a large pot, cover with a few inches of water, and bring to a boil. Boil for 5 minutes, remove from heat, and let the beans sit in water for 1 hour. Drain and rinse.
- My beans didn’t soften: If the beans are not soft, you may use old beans, or your water is high in minerals (hard water). Add 1/4 teaspoon of baking soda to cooking water. If the beans are still hard after 2 hours cooking on the stove, then your beans may be too old.
- Store cooked chickpeas: You can refrigerate cooked chickpeas in an airtight container or in a food safety bag. They will last in the refrigerator for up to 4 days.
- Freeze them: Wipe the chickpeas dry and place them in a single layer on a baking sheet lined with parchment or foil. Freeze them until most are frozen, about 30 minutes. Then, store them in a freezer bag for up to 3 months.
- Save cooking liquid: You can also save chickpea cooking liquid called Aquafaba. I use it to make vegetarian mayonnaise, which you can use as an egg substitute. To learn more, here is our final guide on Aquafaba.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 cup cooked beans
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Calories
148
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protein
8 g
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carbohydrate
25 g
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Dietary fiber
7 g
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Total sugar
4 g
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Total fat
2 g
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Saturated fat
0 g
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cholesterol
0 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
