How to Cook Dried Chickpeas Perfectly
- PREP 8hrs
- COOK 2hrs
- TOTAL 10hrs
Below, I have shared 3 simple methods for how to cook chickpeas: stovetop, slow cooker, and pressure cooker. My favorite method is to soak them overnight and cook them on the stove. I have included a quicker soaking method in the tips if needed. You do not need to soak the beans when using a slow cooker or pressure cooker.
You Will Need
1 pound (450g) dried chickpeas or garbanzo beans, about 2 cups dried beans
Water
1 teaspoon fine sea salt, optional
1 bay leaf, optional
2 to 3 garlic cloves, gently smashed, optional
Half of an onion, optional
Directions
How to Cook Chickpeas on the Stove
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).
Add the dried beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size. Soak the beans for at least 8 hours. Drain and rinse. See tips for our quicker soaking method.
Place the soaked, drained, and rinsed chickpeas into a large pot.
Add salt, bay leaf, garlic cloves, and onion half. Cover with several inches of water.
Bring to a boil. Reduce the heat and simmer until the beans reach your desired softness, 1 ½ to 2 hours. For firmer beans, perfect for salads, simmer with the lid off. For softer, creamier beans, ideal for hummus, simmer with the lid slightly ajar.
How to Cook Chickpeas in a Slow Cooker
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).
Rinse, and then add the dried chickpeas to a slow cooker (you do not need to soak the beans for this method).
Add 7 cups (1650ml) of water, salt, bay leaf, garlic cloves, and half an onion.
Cook on HIGH for 3 ½ to 4 hours or on LOW for 6 to 8 hours.
This method makes very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.
How to Cook Chickpeas in a Pressure Cooker
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).
Rinse, and then add dried chickpeas to a pressure cooker or Instant Pot (you do not need to soak the beans for this method).
Add 6 cups (1420ml) of water, salt, bay leaf, garlic cloves, and half an onion.
Seal the lid and cook on High Pressure for 50 minutes, 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
- Salt: This is optional, but it enhances the flavor of the chickpeas. Add it to the cooking water or season it to taste towards the end of cooking. Adding salt in the beginning will season the chickpeas more thoroughly.
- Baking soda: I do not add baking soda, but you can. Some suggest it may make beans easier to digest since it binds to sugars and helps to break them down. Add 1 tablespoon of baking soda to the soaking water. Or use 1/4 teaspoon when cooking the beans.
- Quick soak beans: To quickly soak your chickpeas for the stovetop method, add the dried beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes, remove from the heat, and let the beans sit in the water for 1 hour. Drain and rinse.
- My beans are not softening: If the beans are not softening, you may be using old beans, or your water is high in minerals (hard water). Add 1/4 teaspoon baking soda to the cooking water. If the beans are still hard after 2 hours of simmering on the stove, your beans may be too old.
- The nutrition facts provided below are estimates.