Use this guide to learn how to cook dry chickpeas on the stove, in a slow cooker, or in the Instant Pot. All 3 cooking methods are incredibly easy and yield ultra-fresh, tender beans that can be transformed into hummus, stirred into a stew, or sprinkled over a salad.
I always like to have a variety of cooked legumes in my fridge because you never know when you’ll need them for a thick and meaty chili, a nourishing soup, or all kinds of other recipes. If you’re looking to add more legumes to your diet, check out my guides on How to Cook Split Peas and How to Cook Lentils.
Cooking Dried Chickpeas
Chickpeas, or garbanzo beans, are a legume commonly used in Mediterranean, Middle Eastern, and Indian cuisines. They’re a fantastic source of protein and fiber, have a tender texture, and have a mild nutty flavor. You can buy them in cans from almost any grocery store, but I personally prefer to cook dried chickpeas from scratch.
It’s probably no surprise, but as a professional chef, I’m a big believer in putting in a little extra effort to create a great meal. And sometimes, that looks like buying an inexpensive bag of dried chickpeas, soaking them overnight in water, and simmering them on the stove the next day.
Chickpeas cooked from scratch taste fresher and have a more tender texture than canned chickpeas. The first time I used them in a batch of homemade hummus, I was blown away. Trust me, you may never go back to canned after cooking them yourself.
Ingredients and Substitutions
I tested this chickpea recipe with minimal ingredients, though you could add more as you experiment with flavors (more on that below).
- Dried Chickpeas – I used 8 ounces (or 1 cup) of dried chickpeas.
- Water – I use fresh, filtered water to soak and simmer the chickpeas.
- Salt – I added a pinch of sea salt to the cooking water to season the chickpeas from the inside out.
Season the Cooking Liquid
One great benefit of cooking chickpeas from scratch is having complete control over their flavor. They still taste great when cooked in saltwater, but there are a few more basic ingredients you could add to the cooking liquid to turn up the flavor.
Here are a few options:
- Simmer in broth: Sometimes I’ll cook the chickpeas in a homemade stock, such as my Chicken Stock or this easy Vegetable Stock, then use the leftover chickpea broth for soups and stews.
- Add aromatics: When I add half of a small yellow onion or a smashed garlic clove to the simmering water, the beans will take on a savory flavor.
- Add herbs: Add a bay leaf or thyme sprigs to the cooking liquid for herbaceous notes.
How to Cook Dried Chickpeas on the Stovetop
Remove debris: I always start by picking through the dry chickpeas and removing and discarding any dirt particles and discolored chickpeas.
Soak: Next, I add the chickpeas to a container and submerge them in water. I set them aside to soak for 8 to 24 hours.
Drain: After soaking, I drain the chickpeas and transfer them to a pot. I cover them with fresh water seasoned with a generous pinch of salt.
Boil: I heat the water to a boil, then cover the pot and simmer the chickpeas on low heat until they’re tender.
Drain and rinse: To finish, I drain the chickpeas through a colander set over a bowl to save the cooking liquid (aquafaba). I’ll either use the chickpeas right away or store them in the fridge.
Slow Cooker Method
Combine: Since slow-cooker-cooked chickpeas don’t need to be soaked, I add the dried chickpeas and salt to the slow cooker, then submerge them in water.
Cook: I place the lid on top of the crockpot and cook the chickpeas on High for 3 to 4 hours or on Low for 6 to 7 hours.
Instant Pot Method
Combine: Again, I don’t soak the chickpeas if I plan on using a pressure cooker. Instead, I add them and the salt to the pot, then submerge them in water.
Cook: I seal the lid on the Instant Pot and cook them on High Pressure for 25 minutes.
Pressure release: Once they’re done, I let the pressure release naturally.
Chef Tip + Notes
You know that liquid leftover in the pot after the chickpeas are done simmering? It’s called aquafaba, and it is amazing. It’s commonly used as a vegan egg replacement in baked goods. It can even be whipped into whipped cream or vegan meringue. After draining, I store the leftover aquafaba in an airtight container in the fridge for later use.
- Soak the chickpeas: I know it takes extra time, but it’s always a good idea to soak the chickpeas in water before cooking them on the stove. It speeds up the cooking process and makes them easier to digest. I always soak my chickpeas for at least 8 hours or up to 24 hours.
- Quick soak method: If short on time, pour boiling water over the dried chickpeas and let them soak for just 1 hour instead.
- Boiling time: The time it takes to cook soaked chickpeas will vary. Mine were tender after about 90 minutes, but they could take anywhere between 30 minutes and 2 hours.
- Pinch test: I check for doneness by pinching a chickpea between my thumb and forefinger. When it mashes with no resistance, I know they’re done cooking. If it’s still chalky in the middle, I let them simmer for 15 more minutes.
- Baking soda trick: When I plan on using the chickpeas for hummus, I’ll add 1/4 teaspoon of baking soda to the cooking liquid. Baking soda softens the chickpeas and loosens their skins.
Serving Suggestions
I have to use homemade chickpeas when I’m making my version of authentic recipes. The simmered beans always take homemade chana masala, this crispy, authentic falafel, and my Egyptian-inspired koshari recipe to the next level. I’ll even cook a batch just so I can indulge in a comforting bowl of pasta e ceci.
Simmering the chickpeas has become a part of my weekly meal prep, too. I love sprinkling them over top of my salads or stirring them into a vegetable soup. The beans are just such a convenient protein that I can use almost anywhere.
Make-Ahead and Storage
Make-Ahead: You can cook chickpeas 1 day ahead of time.
How to Store: Cover and refrigerate the cooled chickpeas for up to 1 week. They also freeze well for up to 3 months. Thaw them overnight in the fridge before using.
How to Reheat: Chickpeas can be served cold straight from the fridge. You can also stir them into soups, stews, or curries where the broth warms them up.
More How-To Guides
How to Cook Chickpeas
Ingredients
- 8 ounces dried chickpeas
- About 6 cups of water
- salt to taste
Instructions
- Pick through the chickpeas to remove any unwanted particles or discolored chickpeas.
- Add the chickpeas to a container and submerge them in water by 4 to 6 inches. Soak for 8 to 24 hours. To fast-track, cover the chickpeas in boiling hot water and let them stand for 1 hour.
- Drain, then add them to a medium-sized pot and cover with about 5 to 6 inches of water. Season with salt.
- Bring the chickpeas to a boil. Then cover and simmer over low heat for about 90 minutes, or until tender.
- Drain and rinse the chickpeas. Use in a recipe, cover, and store in the refrigerator for about 7 days.
How to Cook Chickpeas