How to Cook Dried Chickpeas Three Ways

How to soak and cook chickpeas including cooking chickpeas in a slow cooker.

How to Cook Dried Chickpeas Three Ways

Have you ever wondered what to do with dried chickpeas (or other dried beans)? We used to as well until we learned how to cook them.

Smooth Hummus RecipeYou May Also Like This: How to Make Smooth Hummus – With just a few simple tricks, you really can make creamy smooth hummus at home and yes, we really do think it’s better than store-bought.

How to Cook Dried Chickpeas

There’s more than one way to deal with dried chickpeas. Here’s three methods we use in our kitchen:

  • Method 1: Long soak and simmer, about 10 hours or overnight plus 2 hours
  • Method 2: Quick soak and simmer, about 3 hours
  • Method 3: In the Slow Cooker, 4 hours on high heat or 8 hours on low heat

All three methods work really well and depending on your day you may find one makes more sense for you.

Method 1: The Long Soak and Simmer

Before cooking you will need to soak the dried beans. Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in.

Add the beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans 8 hours or overnight. 

After soaking the beans, you can cook them (see how below).

Method 2: The Quick Soak and Simmer

Just as in method 1, you will need to soak the beans. Instead of soaking for 8 hours, you can speed up the process.

Look through the dried beans and pick out anything that doesn’t look like a bean. Add the beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour.

After soaking the beans, you can cook them (see how below).

How to Cook the Soaked Chickpeas

Whether you use method 1, the long soak, or method 2, the quick soak to rehydrate your beans, you will still need to cook them.

How to Cook Dried Chickpeas Three Ways

After the beans have been soaked, drain and rinse them well. Add them to a large pot, cover the beans with several inches of water, and bring everything to a boil.

Reduce the heat and simmer until they reach your desired tenderness,  1-1/2 to 2 hours.

When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking). Beans simmered without a lid will be cooked, but firm (Perfect for salads or chili). Beans cooked with the lid on, but ajar, will be creamier, softer and break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.

Keep in mind that depending on how you plan to use the beans you may want them to be firmer or softer. If you are making hummus, you’ll want the beans to be soft. On the other hand, if you plan to add the beans to a stew, you may want them on the firmer side since they will continue to cook in the stew.

The beans can be cooked by themselves or with a few extras added in for flavor. We usually add a bay leaf, but adding a garlic clove, quarter of an onion, some carrot or celery is also a great idea.

You can add some salt, as well, but only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough. We like adding a generous pinch of salt when there is 30 minutes left.

Method 3: In the Slow Cooker

Another option is to cook them in a slow cooker. The benefit of this is there is no soaking step — everything is added to the slow cooker you turn it on and walk away. Pretty easy.

Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

How to Cook Dried Chickpeas Three Ways

Adding baking soda? Baking soda is often added when cooking dried beans. Some say it can reduce the gassy effects of fresh beans since it binds to sugars and helps to break them down, making the beans easier to digest.

If you plan to add baking soda, here’s our suggestions:

Add about 1 tablespoon to the soaking water for both method 1 and 2. If using a slow cooker, add 1/4 teaspoon along with the beans and water before turning the slow cooker on.

How to Cook Dried Chickpeas Three Ways

Here’s Four Recipes We Know You’ll Love

Roasted Red Pepper Hummus Recipe: How to make simple, creamy roasted red pepper hummus with sweet red bell peppers, canned chickpeas, garlic and tahini.

Roasted Red Pepper Hummus Recipe

Hummus with Spiced Ground Beef, Feta and Mint: Spice beef up with cumin, cinnamon, coriander, and cayenne pepper. Then spoon it on top of your favorite hummus along with feta cheese and fresh mint.

Hummus with Spiced Ground Beef

Honey-Dijon Chicken and Hummus Lettuce Wraps: We love these chicken lettuce wraps because they are easy, healthy, and so tasty. There’s extra smooth hummus on the bottom, fresh cucumber, bell peppers, parsley, feta cheese, chicken, and a drizzle of tahini sauce on top.

Chicken and Hummus Lettuce Wraps

Easy Chickpea Salad with Lemon and Dill: An easy chickpea recipe with lemon, fresh dill, crisp cucumber and tomatoes that’s quick to make and can be made in advance.

Easy Chickpea Salad Recipe

Honey Roasted Chickpeas with Sea Salt: How to make crunchy roasted chickpeas with honey, cinnamon, and sea salt. We love how easy it is to make this honey roasted chickpea snack. They are so good that once you start eating them, it’s hard to stop.

Honey Roasted Chickpeas with Sea Salt

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15 comments… Leave a Comment
  • Bharti November 3, 2016, 7:17 pm

    Hi! I have a couple questions. Can u pls tell me what is the proportion of bay leaves, garlic and onion when adding to the chickpeas while they are being cooked and do u blend them with beans or remove before blending.

    Reply
    • Joanne November 8, 2016, 12:36 pm

      Hi there, we usually add 1 or 2 bay leaves, a few garlic cloves, and quarter of an onion. We usually remove the bay leaves, garlic and onion before making hummus or other dishes with the cooked beans. (Although, saving a garlic clove for the hummus could be nice).

      Reply
  • Jill October 24, 2016, 5:04 pm

    Hi. I tried your hummus recipe w/canned peas. It is excellent. Thanks for the recipe. It is the fourth hummus recipe I’ve tried & you’re so right that the order in which you add ingredients to the food processor (& the length of time you proceeds ingredients) makes a huge difference in flavor.

    I want to try w/dried peas. In the boiling/simmering process is the pot covered?

    Thanks again for this great recipe!

    Reply
    • Joanne November 8, 2016, 12:32 pm

      Hi Jill, You can do either. If you simmer the beans with the lid left off, the beans will end up slightly firmer and more intact. If you add the lid, but leave it ajar (letting some steam release from the pot), the beans will become softer and will break apart much easier. For hummus, I’d simmer with the lid ajar. For chili or bean salads, I’d simmer with the lid off since I would prefer the beans a bit more firm in those cases.

      Reply
  • Gary October 18, 2016, 5:48 am

    What about the usage of a pressure cooker to speed up this process, should the chickpeas still have to be soaked prior in this case? Thank you.

    Reply
  • Mike October 16, 2016, 4:01 pm

    Cooked my chickpeas with jalapeño pepper. Made my hummus and added one half of the jalapeño to the hummus in an edit a very slight tang at the end of the flavor

    Reply
  • Richard Heidenreich September 18, 2016, 8:03 am

    Thanks for recipes, looking forward to making these!

    Reply
  • jim sleezer September 3, 2016, 6:12 pm

    Looking forward to trying some of your recipes

    Reply
  • susan August 7, 2016, 1:39 pm

    Do you know what quantity of dried chickpeas yields 1 cup of cooked? I don’t want to cook more than I need.
    Thanks

    Reply
    • Joanne August 11, 2016, 12:28 pm

      1 cup of dried chickpeas equals approximately 3 cups cooked. If you do end up making more than needed, you can freeze the cooked chickpeas for next time. Pat the cooked chickpeas dry then place into a food-safe freezer bag. Spread them out int one layer then freeze flat.

      Reply
  • Tracey July 19, 2016, 8:26 pm

    4 hours on low heat or 8 hours on high heat

    don’t you mean 4 hours on high or 8 hours on low?

    Reply
    • Joanne July 22, 2016, 2:04 pm

      Hi Tracey, Yes! Whoops. Thanks so much for letting us know. The post has been updated.

      Reply
      • Lisa October 16, 2016, 9:46 am

        You forgot to update this info in the top portion that lists the methods.

        Reply
        • Joanne October 16, 2016, 12:05 pm

          Got it, thank you very much. It’s fixed now 🙂

          Reply

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