Cooking chickpeas from scratch is one of those fundamental kitchen skills that rewards you with incredible flavor, superior texture, and significant cost savings. While the convenience of a can is undeniable, home-cooked garbanzo beans are nuttier, creamier, and entirely customizable. Whether you are prepping for a silky hummus, a hearty Mediterranean salad, or a spicy curry, knowing how to cook chickpeas properly ensures your dishes stand out.
In this comprehensive guide, we will explore every method available—from the traditional stovetop simmer to the modern efficiency of the Instant Pot. We will also dive into the science of soaking and the "secret" ingredients that professional chefs use to achieve that melt-in-your-mouth consistency.
Why Cook Dried Chickpeas Instead of Using Canned
Many home cooks hesitate to use dried beans because of the perceived time commitment. However, the benefits far outweigh the effort. Dried chickpeas are significantly more affordable than their canned counterparts, often costing a fraction of the price per serving.
Beyond the economics, the control over texture is the biggest advantage. Canned chickpeas can sometimes be mushy or have a metallic aftertaste from the lining of the tin. When you cook them yourself, you decide exactly how firm or soft they should be. Furthermore, you can infuse the beans with aromatics like garlic, onion, and bay leaves right from the start, ensuring the flavor is cooked into the bean rather than just sitting on the surface.
The Essential Pre-Step: Soaking Methods
To soak or not to soak is the most common question in bean cookery. While you can technically cook chickpeas without soaking, especially in a pressure cooker, soaking is highly recommended for two reasons: it reduces cooking time and improves digestibility.
The Traditional Overnight Soak
This is the most hands-off and effective method. Simply place your dried chickpeas in a large bowl and cover them with at least three inches of cold water. They will expand significantly, so ensure the bowl is large enough. Let them sit at room temperature for 8 to 12 hours. If your kitchen is particularly warm, you can place the bowl in the refrigerator to prevent any fermentation. After soaking, drain and rinse the beans thoroughly before cooking.
The Quick Soak Method
If you decide at noon that you want chickpeas for dinner, the quick soak is your best friend. Place the dried beans in a large pot and cover them with water. Bring the water to a rolling boil and let it boil for 2 minutes. Remove the pot from the heat, cover it with a lid, and let it sit for 1 hour. Drain and rinse, and your beans are ready for the main cooking process.
How to Cook Chickpeas on the Stovetop
The stovetop method is the classic way to prepare garbanzo beans. It allows you to monitor the texture closely, which is vital if you need them to be a specific "al dente" for salads.
To begin, place your soaked and rinsed chickpeas in a large heavy-bottomed pot or Dutch oven. Cover them with several inches of fresh water. For every cup of dried chickpeas, use about 3 to 4 cups of water. Add your aromatics now—a halved onion, a few smashed cloves of garlic, and a bay leaf are excellent choices.
Bring the water to a boil, then immediately reduce the heat to a low simmer. You want a gentle bubble, not a violent boil, which can cause the skins to tear and the beans to break apart. Skim off any foam that rises to the top during the first few minutes.
Cooking times vary depending on the age of the beans. Soaked chickpeas usually take between 45 and 90 minutes. Start checking for doneness at the 45-minute mark. If you want them for hummus, you might let them go closer to 2 hours until they are very soft.
Using the Instant Pot for Faster Results
The Instant Pot or any electric pressure cooker is a game-changer for bean lovers. It slashes the cooking time and often yields very consistent results.
For Soaked Chickpeas
Add the soaked and rinsed beans to the Instant Pot insert. Add enough water to cover them by about 2 inches. Secure the lid and set the vent to "Sealing." Cook on High Pressure for 12 to 15 minutes. Once the timer goes off, allow the pressure to release naturally for at least 15 minutes before opening.
For Unsoaked Chickpeas
If you skipped the soak, the Instant Pot can still handle the job. Use the same water ratio but increase the cooking time to 45 to 50 minutes at High Pressure. Again, use a natural pressure release for about 20 minutes to prevent the beans from exploding due to a sudden drop in pressure.
The Slow Cooker Method: Set and Forget
If you want the creamiest chickpeas possible with zero supervision, the slow cooker is the way to go. This method is excellent because the low, consistent heat allows the starches to break down slowly without agitating the beans.
Simply add your dried chickpeas (soaked or unsoaked), aromatics, and water to the slow cooker. If using unsoaked beans, ensure you use plenty of water as they will absorb a lot. Cook on High for 4 hours or on Low for 6 to 8 hours. The result is typically a very tender bean with a rich cooking broth that can be used as a base for soups.
The Secret Ingredient for Creamy Chickpeas
If your goal is the world’s smoothest hummus, there is one secret ingredient you must use: baking soda. Chickpeas have a tough outer skin that can be hard to break down. Adding about 1/2 teaspoon of baking soda to the cooking water creates an alkaline environment. This helps break down the pectin in the skins, making them much softer and easier to blend into a puree.
Some chefs even prefer to "dry sauté" the soaked chickpeas with baking soda for 2 to 3 minutes in the pot before adding the cooking water. This ensures the skins are thoroughly softened.
Flavoring and Seasoning Your Chickpeas
While water and salt are the basics, you can elevate your chickpeas by being creative with your cooking liquid. Instead of plain water, try using vegetable or chicken broth. You can also add various spices during the simmering process:
- Mediterranean Style: Add rosemary, thyme, and lemon peel.
- Indian Style: Add a piece of ginger, a cinnamon stick, and some peppercorns.
- Smoky Style: Add a smoked ham hock or a teaspoon of liquid smoke.
One crucial tip: do not add salt at the very beginning of the cooking process. Adding salt too early can sometimes result in beans that take much longer to soften. Instead, add your salt when the beans are about halfway through their cooking time.
Storing and Freezing for Meal Prep
One pound of dried chickpeas yields about 6 to 7 cups of cooked beans. Since most recipes call for the equivalent of one 15-ounce can (which is about 1.5 cups), you will likely have leftovers.
To store in the refrigerator, keep the chickpeas in their cooking liquid. This prevents them from drying out and keeps them flavorful for up to 5 days.
For long-term storage, chickpeas freeze beautifully. Drain them well and pat them dry with a paper towel. Spread them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. This "flash freezing" method prevents them from clumping together, allowing you to scoop out exactly as much as you need for a single recipe. They will stay fresh in the freezer for up to 6 months.
Frequently Asked Questions
Can I cook chickpeas in the oven?
Yes, you can cook chickpeas in the oven using a method similar to braising. Place soaked chickpeas, aromatics, and water in a heavy Dutch oven with a tight-fitting lid. Bake at 325°F for about 75 to 90 minutes until tender. This method provides very even heat and results in intact, beautiful beans.
Why are my chickpeas still hard after hours of cooking?
There are usually two culprits: old beans or hard water. Dried beans that have been sitting on a shelf for years lose their ability to absorb moisture. If your water is very high in minerals (hard water), it can also prevent the beans from softening. Adding 1/4 teaspoon of baking soda can often fix the hard water issue.
Is the cooking liquid (aquafaba) safe to use?
Absolutely! The liquid left over from cooking chickpeas is called aquafaba. It is rich in proteins and starches and can be used as a vegan egg substitute in baking or even whipped into a meringue. If you plan to save it, strain it through a fine-mesh sieve and store it in the fridge for up to 3 days.
Do I need to peel the chickpeas for hummus?
While not strictly necessary, removing the skins will result in a much smoother hummus. If you used the baking soda trick, the skins should be very loose. You can place the cooked chickpeas in a bowl of water and gently rub them between your hands; the skins will float to the top, allowing you to skim them off easily.
Can I use the slow cooker for unsoaked chickpeas?
Yes, the slow cooker is quite forgiving. If using unsoaked chickpeas, simply ensure the water level is at least 3 to 4 inches above the beans. Cook on High for 6 to 8 hours. Because the temperature stays below boiling for a long time, the beans have plenty of time to hydrate as they cook.