How to Cook Dried Chickpeas

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How to Cook Dried Chickpeas

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.

Cook Time1

Soaking time8

Total Time9

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 121kcal

Author: Anjali Shah

Equipment

pressure cooker (optional)
slow cooker (optional)

Ingredients

1 cup dried chickpeas (about ½ pound)
water , or broth if preferred (see method for amount)

You can also add some of the following to add flavor:

garlic cloves
bay leaf
1/2 onion
peppers like jalapeños or chipotle
sea salt

US Customary - Metric

Instructions

Stove top:

Soak chickpeas overnight, or for 6-8 hours.
If using the quick soak method, put chickpeas into a saucepan and cover with 2 inches of water. Bring to a boil and allow to cook for about 5 minutes, then remove from heat and cover. Let stand for one hour!
Once soaked, put chickpeas in a pot and cover with water, about 3 inches above the beans.
Bring to a boil, then lower to a simmer and cook for about 30-60 minutes, checking every 15 minutes for desired tenderness.

Pressure cooker:

For each pound of dried chickpeas use 6 cups of water. If using 1 cup like in this guide, use about 3 cups water.
Put everything in the pot, making sure the valve is on sealing, then cook on high pressure, manual setting, for 12 minutes if you soaked the beans. Cook for 50 minutes if you have not soaked them.
Allow the pressure to release naturally for about 10 minutes when done. Then you can move the valve to venting and wait for the pressure to fully release.

Slow cooker:

For each pound of dried chickpeas use 7 cups of water. If using 1 cup like in this guide, use about 3 ½ cups water.
Put the beans and water (and any added flavorings) into the slow cooker and cook on high for about 3-4 hours or on low for 7-8 hours.

Notes

My #1 Secret Tip for this guide on how to cook dried chickpeas is to cook the chickpeas only until they match the recipe you plan to make. I simmer them for about 30 minutes when I want firmer chickpeas for salads or grain bowls, and let them cook closer to 60 minutes for silky hummus or creamy soups. That simple adjustment makes a huge difference in the final texture.
Use fresh beans: I always check the age of my dried chickpeas before cooking. Older beans can take much longer to soften and may never become as creamy as fresher ones.
Cover well: I make sure the chickpeas stay covered with about 3 inches of water while they cook. If the water level drops too much, I add more hot water so they continue cooking gently.
Season smart: Adding simple ingredients like garlic, onion, bay leaf, or pepper infuses the beans without overpowering their natural taste.
Check early: Every batch cooks a little differently, so I start testing and checking the chickpeas every 15 minutes to avoid overcooking them.
Save cooking liquid: Before I drain the chickpeas, I reserve some of the cooking liquid. It works well for thinning hummus or adding extra flavor to soups and stews.

Nutrition