Learn How to Cook Dried Chickpeas (garbanzo beans) at home that taste even better than store-bought canned ones! We’re sharing how to cook them on the stovetop, in an Instant Pot, or in a slow cooker. They’re easy to make and require only about 5 minutes of hands-on time. Soak them, choose your cooking method, and then cook them to perfection!
Once you learn how to cook dried chickpeas, you will have deliciously creamy legumes to add to soups, pasta, salads, and for making hummus. Cooking chickpeas at home does take some extra time, but the result is SO worth it. Homemade chickpeas have the best flavor and an incredible creamy texture that you won’t get from the canned variety. Making them yourself is also great because you can add extra seasonings and control the amount of salt in the recipe.
Chickpeas, also referred to as garbanzo beans, are seeds that come from a plant in the legume family. They are the main ingredient in hummus but also super tasty added to other recipes like soups, salads, lettuce wraps and sandwiches. Not only are they delicious and versatile, chickpeas are a rich source of vitamins, minerals, and fiber. They’re also high in plant-based protein, making them an excellent alternative to meat in vegetarian and vegan meals.
Ingredients needed
Making this chickpea recipe is super easy and only requires 4 simple ingredients. Here’s what you’ll need:
- Chickpeas: For this recipe, you’ll need 2 cups dried chickpeas (approximately 1 pound). This will yield about 6 cups of cooked chickpeas.
- Kosher salt: To bring out the delicious nutty, buttery flavor of the chickpeas. Once they are cooked, you can add more salt (and even other seasonings) as desired.
- Baking soda: This will make your chickpeas tender and buttery.
- Water: For soaking and cooking the chickpeas.
How to cook dry chickpeas
Whether you decide to cook your chickpeas on the stovetop, in the instant pot or in the crockpot, they will turn out so delicious! Here’s how:
Soak: Place the chickpeas in a large bowl and cover with 6 cups of water. Stir in the 1.5 tablespoons of kosher salt and 1 teaspoon baking soda. Allow them to soak for at least 12 hours or up to 24 hours, preferably overnight.
To cook on the stovetop: Drain and rinse the soaked chickpeas, then place them in a large pot and cover with 3-4 inches of water. Stir in half a tablespoon of kosher salt and place over high heat and bring to a boil. Reduce the heat to a simmer and cover, keeping the lid slightly ajar. Cook for 2 hours or until softened, skimming off any white foam that develops on top.
Cook in the Instant Pot: Drain and rinse the soaked chickpeas, then place them in the Instant Pot and cover with about 6 cups of water. Stir in half a tablespoon of kosher salt. Close the lid and seal the valve. Pressure cook on high for 20 minutes. Natural release for 10-15 minutes before opening the lid.
Slow cooker: Drain and rinse the soaked chickpeas, then place them in the slow cooker and cover with about 8 cups of water. Stir in half a tablespoon of kosher salt. Cover with the lid and cook on high for 4 hours or low for 8 hours, or until cooked to your desired consistency.
Cool and store: Allow the chickpeas cool in the liquid, then transfer the chickpeas with some of the liquid into airtight containers and store in the fridge up to 4-5 days or in the freezer up to 6 months.
Recipe Tips
Checking for doneness: Once the time is up, use a fork to remove one chickpea, allow it to cool slightly, and then try smashing it with your finger. If it’s easy to smash, it is done. If it still seems a bit hard, cook for about 10 more minutes and then check again.
Over-soaking: There is a point when chickpeas become over-soaked. After 48 hours at room temperature, they will begin to ferment, you’ll taste an acidic, vinegary flavor. If you’re worried that your beans may have gone bad, taste test one before cooking. If you must soak them longer than 24 hours, place them in the refrigerator while soaking.
Eating soaked chickpeas: You will notice that the chickpeas are fairly soft after soaking, however you do not want to eat soaked raw chickpeas. They will be difficult to digest and could lead to intestinal gas and discomfort.
Frequently asked questions
Can you cook dried chickpeas without soaking?
Chickpeas are like any other dried beans and need to be softened by soaking in water before being cooked. Not only will they have a better texture but they will also be more digestible.
How many hours do I need to soak chickpeas?
For best results, soak chickpeas for at least 12 hours and up to 24 hours. Adding baking soda to the mixture will help to speed up the process.
How do you cook dried chickpeas?
Once the chickpeas have soaked, drain and rinse them, then you can cook them in an instant pot, slow cooker or stovetop.
Variations
Here are some ideas for adding extra flavor to your chickpeas:
- Lemon: Add a squeeze of fresh lemon juice for brightness.
- Bay leaves: To give these more savory flavor, cook the chickpeas with a couple of bay leaves.
- Spices: Add any favorite spices or seasonings to your chickpeas. Some of our favorites are smoked paprika, garlic salt, cumin, curry powder, chili powder and/or Italian seasoning. A sprinkle of red pepper flakes is also great for a kick of heat.
Ways to serve
There are so many ways to serve cooked garbanzo beans to make a fiber-rich, protein-packed lunch or dinner! Here are a few serving suggestions:
- Hummus: Make hummus and serve with pita bread or pita chips and freshly cut veggies.
- In a grain bowl: Add quinoa or rice, fresh or roasted veggies, any other desired mix-ins and a drizzle of sauce. This delicious Shawarma Bowl or Greek Rice Bowls are perfect!
- As a side: Flavor with seasonings and serve alongside any main like air fryer lemon garlic salmon or blackened chicken tenders.
- In soup: Make a vegan version of chicken noodle soup by using chickpeas instead of chicken. Chickpeas are wonderful added to a variety of different soup and stew recipes.
- Salad: Use instead of meat to make vegetarian or vegan salads, or add in with meat for extra fiber, protein and heartiness. Chickpeas are the highlight of this Mediterranean Salad.
How to Cook Dried Chickpeas
Ingredients
- 2 cups dried chickpeas, approximately 1 pound
- 2 tablespoons kosher salt, divided
- 1 teaspoon baking soda
- water
Instructions
- Place the chickpeas in a large bowl and cover with 6 cups of water. Stir in the 1.5 tablespoons of kosher salt and 1 teaspoon baking soda. Allow them to soak for at least 12 hours or up to 24 hours, preferably overnight.
- STOVETOP METHOD: Drain and rinse the soaked chickpeas, then place them in a large pot and cover with 3-4 inches of water. Stir in half a tablespoon of kosher salt and place over high heat and bring to a boil. Reduce the heat to a simmer and cover, keeping the lid slightly ajar. Cook for 2 hours or until softened, skimming off any white foam that develops on top.
- INSTANT POT METHOD: Drain and rinse the soaked chickpeas, then place them in the Instant Pot and cover with about 6 cups of water. Stir in half a tablespoon of kosher salt. Close the lid and seal the valve. Pressure cook on high for 20 minutes. Natural release for 10-15 minutes before opening the lid.
- SLOW COOKER METHOD: Drain and rinse the soaked chickpeas, then place them in the slow cooker and cover with about 8 cups of water. Stir in half a tablespoon of kosher salt. Cover with the lid and cook on high for 4 hours or low for 8 hours, or until cooked to your desired consistency.
- Allow the chickpeas cool in the liquid, then transfer the chickpeas with some of the liquid into airtight containers and store in the fridge up to 4-5 days or in the freezer up to 6 months.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
- Storing dried chickpeas: Dried beans will last a very long time (possibly many years) in a cool, dry pantry. However, after about two years, they will take longer to cook and may not taste as fresh.
- Storing cooked chickpeas: Once completely cool, transfer the chickpeas with some of the liquid into an airtight container or multiple storage containers and store in the fridge up to 4-5 days.
- To freeze: Once completely cool, transfer the chickpeas with some of the liquid into a freezer-safe bag or container and place in the freezer for up to 6 months. Be sure to label with the date!
