How To Cook Dried Chickpeas

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Cooking dried chickpeas from scratch is an essential kitchen skill in my opinion. It is a wholesome ingredient that works in countless meals. And while canned chickpeas are great for convenience, you really cannot beat the texture and flavor of freshly cooked chickpeas. I love how dried chickpeas, water, and a few simple aromatics yield tender, buttery beans that can be used in anything from soups to dips.

Chickpeas are one of the most versatile pantry staples that I always keep on hand, and once you know how to cook dried chickpeas, I promise you will not be relying on canned versions very much. Next time you want to whip up  Greek hummus, make it with dried cooked chickpeas instead, and notice the incredible difference.

I originally started paying closer attention to how to cook dried chickpeas when my hummus just was not hitting the right notes. My husband and kids really enjoyed every batch I made, but I still was not satisfied. For once, I was the picky eater in the house. Then I decided to dedicate a bit more time and switched to dried chickpeas. After they tried that particular batch of hummus without garlic, they agreed that there was a significant difference.

🥘 Ingredients

These are the handful of simple ingredients I use when I am cooking dried chickpeas:

Dried chickpeas: These cook into tender, creamy beans with a rich flavor.

Water: I use water for soaking and cooking the chickpeas.

Optional aromatics: Depending on what I am planning on using the chickpeas for, I sometimes infuse flavor with garlic cloves, a bay leaf, half an onion, sea salt, jalapeno or chipotle peppers.

🔪 How To Make

This is the basic process I follow to get perfectly cooked dried chickpeas every time:

Sort: I spread the dried chickpeas onto a plate and remove any damaged ones or small bits of debris before rinsing them well under cool water.

Soak: Then I place the chickpeas in a large bowl, cover them with plenty of cold water, and let them soak for 6-8 hours or overnight. If I need them sooner, I cover them with water in a saucepan, boil them for 5 minutes, remove the pan from the heat, cover it, and let them soak for 1 hour instead. 

Drain and rinse: Once they are done soaking, I drain and rinse the chickpeas well. 

Cook: I transfer the chickpeas to a large pot, cover them with fresh water, and bring everything to a boil. Then I reduce the heat to a gentle simmer, and cook for 30-60 minutes, checking the texture every 15 minutes until they reach the tenderness I need for my recipe. If I want extra flavor, I add the optional aromatics into the cooking water. 

Cool and use: When the chickpeas are tender, I drain them and use them right away, roast them until crispy, or cool them completely before storing them.

📖 Variations

When it comes to how to cook dried chickpeas, you are not just limited to the stove. These are a few ways I have made them:

Pressure cooker: I cook soaked chickpeas with about 3 cups of water on high pressure for 12 minutes, then let the pressure release naturally for about 10 minutes. If I have forgotten to soak them, I increase the cooking time to about 50 minutes. I love using this method when I do not have the time to keep checking in on the chickpeas. 

Slow cooker: I combine the dried chickpeas with 3 1/2 cups of water and my favorite aromatics, then cook them on high for 3-4 hours, or on low for 7-8 hours. This is my favorite option when I know I will be home all day, but busy with other things. 

Extra flavor: For really flavorful chickpeas, I add 4 garlic cloves, 1 bay leaf, and 1/2 an onion to the cooking water. Sometimes I replace the water with equal parts vegetable broth, and skip the salt. I do this when the chickpeas are the star of the meal. 

🍽 Serving Suggestions

So now that you know how to cook dried chickpeas, you may be feeling unsure of what to do with them. I love adding them to vegan farro salad or a roasted pumpkin salad for extra protein. And if you are looking for a warmer meal, they are fantastic in a healthy chickpea tomato stew. 

While I do love using aromatically infused cooked chickpeas in things like a smashed chickpea sandwich, sometimes I like throwing them with some other bits and pieces that I have leftover for a hearty bowl meal. Recently I was home alone, and crisped up my cooked chickpeas in the oven, and added them to my Chick-fil-A kale salad, along with miso mushrooms and crispy air fryer tempeh. It was a pretty random meal, but it was satisfying on every level. 

🧊 Storing And ♨️ Reheating

Refrigeration: I let the chickpeas cool completely before transferring them to an airtight container. They keep well in the fridge for up to 5 days. 

Freezing: I divide cooled chickpeas into meal-sized portions before freezing them in an airtight container or freezer bag. They keep well for up to 6 months.

Reheating: If frozen, I thaw the chickpeas in the refrigerator overnight, or add them directly to hot soups and stews. If I want to serve them warm on their own, I gently heat them in a saucepan with a splash of water or vegetable broth until warmed through.

❓Recipe FAQs