How to Cook Dried Chickpeas (Ultimate Guide)

How to soak and cook chickpeas including how to cook them on the stove, in a slow cooker, and using a pressure cooker. Plus I share how to properly store them as well as a few of my favorite ways to use them. Jump to our recipe for How to Cook Chickpeas or watch this quick video showing you how we do it.

Watch Us Cook Dried Chickpeas

How to Cook Chickpeas

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. Now we almost always have a bag of cooked beans in our fridge or freezer (yes, you can freeze them! See our tips below).

Canned chickpeas or garbanzo beans are readily available and we absolutely use them in our kitchen. That said, cooking your own batch of chickpeas is easy, they taste better and you get to control the texture.

If you’re planning on making a dip or spread (like hummus) then having a batch of really soft cooked beans ready is perfect. If you’re adding them to a salad or stew, the option to keep the beans more firm is nice. And if all of that isn’t enough to convince you, it’s ridiculously cheap and you will always know what’s been added to the beans. You’ll be a chickpea star!

Cooking Dried Chickpeas or Beans Three Ways

Our Favorite Methods for Cooking Chickpeas

There’s more than one way to deal with dried chickpeas. I’m going to show you how to cook chickpeas on the stove, in a slow cooker or crock pot, and in a pressure cooker (like an Instant Pot).

Here are three methods we use in our kitchen. All three methods work really well and depending on your day you may find one makes more sense for you. After sharing the recipe, many of our readers asked about using a pressure cooker to cook chickpeas. I’ve added tips for pressure cooker chickpeas below.

  • Long soak and simmer on the stovetop, which takes about 10 hours or overnight plus 2 hours
  • Quick soak and simmer on the stove, which takes about 3 hours
  • In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
  • In a pressure cooker (like an Instant Pot), about 1 hour

How Many Cups Of Cooked Chickpeas Will 1 Cup Of Dried Chickpeas Make?

Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

Using the Stove to Cook Garbanzo Beans

Before cooking on a stovetop, 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.

Now you can choose which soak method is best for you. As I mentioned above, we use both methods at home and it comes down to how much time or the time of day we’re looking at. For example, if you have a late start and need the beans tomorrow, use the long soak method and soak the beans overnight. When you get up in the morning, you’ll have plump beans ready to cook. If you need the beans cooked asap, the quick soak is best.

  1. For the long soak method, 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).
  2. For the quick soak method, 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 the long soak or the quick soak to rehydrate your beans, you will still need to cook them. After the beans have been soaked, drain and rinse them well.

To cook the soaked beans, 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 and 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.

Cook dried beans
The beans can be cooked by themselves or with a few extras (like garlic or bay leaves) added in for flavor.

The beans can be cooked by themselves or with a few extras added in for flavor.

We love adding a bay leaf and a few garlic cloves. Adding a quarter of an onion, some carrot, or celery is also a great idea.

We add a generous pinch of salt when there is about 30 minutes left. Only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough.

Cooking Chickpeas 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.

Cooking Chickpeas in a Pressure Cooker

You can cook soaked and unsoaked chickpeas in a pressure cooker. Here are the details:

Soaked chickpeas: Add soaked chickpeas (from 1 pound dried) and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 12 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using.

Unsoaked chickpeas (my preferred method): Add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using.

When Are The Chickpeas Done?

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 cooking chickpeas for hummus, you’ll want the beans to be soft. On the other hand, if you plan to add the beans to a salad or stew, you may want them on the firmer side. If your chickpeas are still hard after the cook time we suggest and you want them to be softer, continue to simmer them or cook in the slow cooker until soft.

How to Store Cooked Beans

Refrigerate cooked chickpeas in an airtight container or food-safe bag without additional liquid. Cooked beans will keep 3 to 4 days in the refrigerator.

To freeze cooked chickpeas, pat them dry then place in a single layer on a baking sheet lined with parchment paper or foil. Slide the baking sheet into the freezer and wait until the beans are mostly frozen, about 30 minutes. Throw the beans into a freezer bag and store up to 3 months.

How to Cook Dried Chickpeas Three Ways

Easy Chickpea Recipes

Now that you know how to cook them, here’s some ideas for using them!

How to Cook Dried Chickpeas (Ultimate Guide)

  • PREP
  • COOK
  • TOTAL

There are four simple methods for cooking chickpeas. The first two make use of the stove, the third uses a slow cooker, and the fourth method uses a pressure cooker. We use all methods in our kitchen and the one we choose will usually depend on timing. The long soak allows you to get most of the prep time done overnight. The quick soak allows you to start with dried beans and finish with cooked in about 3 hours and the slow cooker is completely hands-off.

*If you use the slow cooker method, there is no need to soak the dried beans.

Makes approximately 7 cups cooked chickpeas

You Will Need

1 pound dried chickpeas (garbanzo beans)

Water

Salt, optional

Bay leaf, garlic cloves, onion or carrot, optional

Directions

  • Prepare Chickpeas
  • 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. If you are using the stovetop to cook the beans, you need to soak the dried beans. There are two options: Long Soak and Quick Soak.

    Long Soak Beans: Add dried 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. Drain and rinse.

    Quick Soak Beans: Add the dried 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. Drain and rinse.

    • Cook Chickpeas - Stovetop
    • If using the stovetop, add the soaked, drained and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 1/2 to 2 hours (see notes).

      • Cook Chickpeas - Slow Cooker
      • If using a slow cooker, add 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. There is no need to soak the beans when using a slow cooker.

        • Cook Chickpeas - Pressure Cooker
        • If using a pressure cooker, add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.

Adam and Joanne's Tips

  • Stovetop Method: 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 will break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.
  • Adding Salt: You can add some salt, 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 about 30 minutes of cooking time left.
  • 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, add about 1 tablespoon to the soaking water for the stovetop methods. If using a slow cooker, add 1/4 teaspoon along with the beans and water before turning the slow cooker on.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 cup cooked beans / Calories 148 / Protein 8 g / Carbohydrate 25 g / Dietary Fiber 7 g / Total Sugars 4 g / Total Fat 2 g / Saturated Fat 0 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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66 comments… Leave a Comment
  • Tammy September 2, 2019, 9:39 pm

    I used the slow cooker method to soften my chickpeas. Worked great. Will do agian!

    Reply
  • alan July 2, 2019, 3:32 am

    Hi Guys, great tips. I was just wondering to take it to another level, can you add flavour into the soaking water so that it will be absorbed by the beans? thinking of maybe pre-boiling the water with onion and garlic and then when cooled, soaking the beans in that Any thoughts? Alan

    Reply
    • Joanne July 3, 2019, 2:54 pm

      Yes, that’s a great idea. We often add a garlic clove (or two) and a bay leaf.

      Reply
  • linda wong garl March 11, 2019, 3:22 pm

    I see all these recipes for chickpea snacks (nuts). So, I bought a bag of dried chickpeas. Do I soak them lst, pat dry them and then put them in the oven with olive oil, garlic to bake? Tried finding a recipe. Thank you!

    Reply
    • Joanne March 29, 2019, 1:19 pm

      Hi Linda, You would need to soak and cook the chickpeas first. Then pat the dry and bake with whatever spices you love.

      Reply
  • Bec January 11, 2019, 4:50 pm

    I use dried chickpeas often, but have never managed cooking them in the slow cooker without them being really mushy – thanks for your tips!

    Reply
  • Jack January 4, 2019, 5:48 pm

    I studied this page, then looked at your Utterly Delicious Chipotle Bean Chili Recipe … It seems like you are saying to just put the dry beans into the chili without any prior cooking. Is that right? The chili recipe did sort of replicate the process that this page instructs on. So … do I do this process before making the chili, or just make the chili with dried beans?

    Reply
    • Joanne January 13, 2019, 4:46 pm

      Hi Jack, You are correct. In the chili recipe, we add the dried beans directly to the pot. I should mention, though, that we do not add chickpeas to that recipe, that’s not to say you could not add them. If you have precooked beans already, you can add them, too.

      Reply
  • Michele Michael December 14, 2018, 2:31 pm

    Thanks for the tip about freezing. I had been making large amounts of hummus and freezing it, but felt it was not really doing right. I am fortunate to have a dehydrator, so I’ll make sure the chickpeas are nice and dry (but not TOO dry) before storing in the freezer!

    Reply
  • Jan November 6, 2018, 8:40 am

    Thank you for a great recipe. I have a silly question now. What do you do with frozen chickpeas later? Do I need to cook them again or just take them out of freezer leave it to defrost and use it?

    Reply
    • Joanne November 6, 2018, 1:20 pm

      Hi Jan, Storing them in the freezer keeps them fresh for longer. Add them to soups, stews or thaw and make add to salads.

      Reply
      • JT Vannah December 2, 2018, 11:43 am

        I believe the question is requesting “proper” defrost directions. I would imagine simply placing them in the fridge the night before should suffice. Perhaps defrosting in the microwave may work too.

        Reply
        • Joanne December 3, 2018, 1:09 pm

          Hi there, We have done both methods you mention with great success. I’d also be comfortable with adding frozen beans to simmering soups/stews and cooking until heated through.

          Reply
        • Hoozere January 27, 2019, 12:33 pm

          If im using them in a salad I just take them out of the freezer & rinse them in a strainer with cold water.

          Reply

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