How to Cook Chickpeas
Learn how to cook dry chickpeas on the stove, in a slow cooker, or in an Instant Pot for tender beans perfect for hummus, stews, and salads.
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.
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.
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.
Nutrition
Calories: 206kcalCarbohydrates: 34gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 14mgPotassium: 496mgFiber: 10gSugar: 6gVitamin A: 38IUVitamin C: 2mgCalcium: 60mgIron: 4mg