How to Cook Dried Chickpeas Perfectly

I’ve put together the ultimate guide for cooking dried chickpeas! Learn how to soak them, plus three ways to cook them: on the stove, in a slow cooker, and in a pressure cooker (Instant Pot).

Have you ever wondered what to do with dried chickpeas (or other dried beans)? I did, too, until I learned how to cook them.

Ditch the cans and learn how easy it is to cook dried chickpeas. They taste fresher, have a better texture, and are always ready in your fridge or freezer (yes, you can freeze them!). Learn how simple it is below.

Key Ingredients

• Dried chickpeas: Also called garbanzo beans, you’ll start with dried chickpeas for this recipe. They look tiny compared to what comes out of a can. That’s because dried chickpeas triple in size when you cook them, meaning 1 cup of dried chickpeas yields about 3 cups of cooked chickpeas.
• Aromatics: While optional, I love cooking my chickpeas with a few aromatics so that they taste amazing. I love bay leaves, garlic cloves, and onion. I do the same when cooking dried black beans.
• Water: For this recipe, don’t bother with stock or broth. Plain water does the trick. You’ll use it to soak the chickpeas and cook them.

How to Cook Dried Chickpeas

In my recipe below, I’ve shared 3 ways to cook dried chickpeas:

• Stovetop method (my favorite): You will need to soak your chickpeas and it takes 1 ½ to 2 hours to cook them.
• Slow cooker method: You do not need to soak your beans and takes 4 to 8 hours to cook, depending on setting.
• Instant Pot method: You do not need to soak your beans and takes about 1 hour.

My go-to method for cooking chickpeas is on the stovetop. It’s straightforward, and I don’t need any special equipment. However, I’ve included instructions for both slow cooker and Instant Pot (pressure cooker) methods in the recipe below, as all three work wonderfully.

For the stovetop method, you’ll start with soaked chickpeas. It’s easy and offers some surprising benefits, like improved digestibility, a creamier texture, and reduced cooking times. I use two methods for soaking chickpeas: an overnight soak (my favorite) and a quick soak for when I’m short on time. Both are simple and effective, so choose the one that best fits your schedule.

1. Overnight Soak: Add your chickpeas to a large bowl and cover them with several inches of water. Let them soak for 8 to 12 hours, then drain and cook as desired.
2. Quick Soak: Add your chickpeas to a pot and cover them with several inches of water. Bring to a boil, turn off the heat, and let them sit for 1 hour. Drain and proceed with cooking.

The soaked chickpeas take about 1 ½ to 2 hours to cook. You can simmer them in plain water or add the aromatics suggested in the recipe. I also like to add a little salt, but that is optional.

To control the texture of your chickpeas, adjust the lid while simmering. For firmer beans that hold their shape well, simmer with the lid completely off. These are great for bean salads and vegetarian chili. For softer, creamier beans that easily break down, simmer with the lid slightly ajar. These are perfect for hummus or dishes where you want the beans to mash easily like smashed chickpea salad.

While I love cooking my chickpeas on the stove (it gives me more control), you can use a slow cooker or pressure cooker (Instant Pot). I’ve 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.

Ways to Use Chickpeas

Canned beans have their place, but I love cooking chickpeas from scratch. You can customize the flavor and texture. They are also pretty inexpensive! We have a lot of chickpea recipes on Inspired Taste, but here are a few of my favorites:

• Roasted Red Pepper Hummus
• Curried Chickpea Salad Bowls
• Easy Bean Salad
• Homemade Crispy Falafel
• Honey Roasted Chickpeas