Chickpeas, also known as garbanzo beans, are the unsung heroes of the pantry. They are the backbone of creamy hummus, the protein punch in a Mediterranean salad, and the crunchy star of a healthy snack bowl. However, if you have only ever eaten them out of a tin, you are missing out on a world of flavor and texture. Learning how to cook chickpeas from scratch is a culinary game-changer that offers better taste, a superior bite, and significant cost savings.
In this comprehensive guide, we will explore every facet of preparing these versatile legumes, from the initial soak to the final simmer, ensuring you achieve buttery, tender results every single time.
Why You Should Cook Your Own Chickpeas
While canned chickpeas are undeniably convenient, cooking dried beans at home offers several distinct advantages. First is the texture. Canned beans are often either too mushy or have a slightly metallic aftertaste. When you control the pot, you can cook them to your exact preference—slightly firm for salads or ultra-soft for smooth purees.
- Texture: Canned beans are often either too mushy or have a slightly metallic aftertaste. When you control the pot, you can cook them to your exact preference—slightly firm for salads or ultra-soft for smooth purees.
- Flavor: The flavor of home-cooked chickpeas is incomparable. You have the opportunity to infuse the beans with aromatics like garlic, bay leaves, and onions right from the start.
- Economic and Environmental Benefit: A bag of dried chickpeas is far cheaper per serving than multiple cans and results in significantly less packaging waste.
The Essential Starting Point: To Soak or Not to Soak?
The debate over soaking beans is long-standing, but for chickpeas, soaking is generally recommended. Soaking serves two main purposes: it reduces the cooking time and helps break down some of the complex sugars that can cause digestive discomfort.
The Overnight Soak Method
This is the traditional and most effective way to prep your beans.
- Sort through your dried chickpeas to remove any small stones or shriveled beans.
- Rinse them thoroughly under cold water.
- Place them in a large bowl and cover with at least three inches of water. Chickpeas expand significantly as they hydrate, so use a bigger bowl than you think you need.
- Leave them at room temperature for 8 to 12 hours.
The Quick Soak Method
If you forgot to start the process the night before, don’t worry.
- Place the rinsed chickpeas in a large pot and cover with two inches of water.
- Bring the water to a rapid boil for two minutes.
- Remove the pot from the heat, cover it with a lid, and let it sit for one hour.
- Drain and rinse before proceeding to the cooking stage.
Step-by-Step Guide to Stovetop Cooking
The stovetop is the most common method for cooking chickpeas because it allows you to monitor the texture easily.
- Combine Ingredients: Place your soaked and drained chickpeas into a large heavy-bottomed pot. Cover them with fresh water (about two inches above the beans).
- Add Aromatics: This is where the magic happens. Add a pinch of salt, a few cloves of smashed garlic, a bay leaf, or even a halved onion.
- The Simmer: Bring the pot to a boil, then immediately reduce the heat to low. You want a gentle simmer, not a rolling boil, which can cause the skins to break prematurely.
- Skimming the Foam: In the first 10 to 15 minutes, you might see some greyish foam rise to the surface. Use a spoon to skim this off for a clearer cooking liquid.
- Timing: Depending on the age of the beans, they will take anywhere from 45 minutes to 90 minutes to become tender. Start checking them at the 45-minute mark.
Alternative Cooking Methods
While the stovetop is classic, modern kitchen appliances offer faster or more hands-off ways to get the job done.
The Pressure Cooker or Instant Pot
If you are short on time, the pressure cooker is your best friend. For soaked chickpeas, add them to the pot with water and aromatics. Seal the lid and cook on high pressure for 12 to 15 minutes. Allow the pressure to release naturally for about 10 minutes before opening. If you are cooking from dry (no soak), increase the high-pressure time to 45 or 50 minutes.
The Slow Cooker
For a truly “set it and forget it” approach, the slow cooker works wonders. Place soaked chickpeas and water in the crock. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method produces exceptionally creamy beans because the low, consistent heat allows the starches to break down slowly.
Secrets to the Creamiest Hummus
If your ultimate goal is to make world-class hummus, there are two secret weapons you should know about: baking soda and overcooking.
Adding about half a teaspoon of baking soda to the soaking water (or the cooking water) raises the pH level. This helps break down the pectin in the chickpea skins, making them much softer. Furthermore, if you want that “velvet” texture, you should actually cook the chickpeas until they are slightly past the “al dente” stage—they should mash easily between two fingers with zero resistance.
How to Store Your Cooked Chickpeas
Once your chickpeas are cooked to perfection, you need to store them correctly to maintain their quality.
Refrigeration
Store cooked chickpeas in an airtight container in the refrigerator for up to 5 days. It is often helpful to keep them submerged in a bit of their cooking liquid (aquafaba) to keep them from drying out.
Freezing
Chickpeas freeze beautifully. Drain them well and pat them dry. Spread them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. This prevents them from clumping together, allowing you to grab just a handful whenever you need them. They will stay fresh for up to 6 months.
Using the Liquid: The Magic of Aquafaba
Do not pour that cooking liquid down the drain! The viscous water left behind after cooking chickpeas is known as aquafaba. It is packed with proteins and starches that mimic the properties of egg whites. You can whip it into meringues, use it as a binder in vegan baking, or add a splash back into your hummus to help it emulsify into a light, airy dip.
Flavor Variations and Seasoning
While salt and garlic are the basics, you can customize your chickpea pot to suit the dish you are planning:
- Mexican Style: Add a dried ancho chili and a teaspoon of cumin seeds to the pot.
- Indian Style: Add a knob of fresh ginger, a cinnamon stick, and a few cardamom pods.
- Italian Style: Add a sprig of fresh rosemary and a parmesan rind.
Safety and Digestive Tips
Some people find that chickpeas can cause gas. To minimize this, ensure you rinse the beans thoroughly after soaking and before cooking. The soaking water contains the sugars (oligosaccharides) that are hardest to digest, so always discard that water and use fresh water for the actual cooking process. Additionally, ensuring the beans are fully cooked until soft makes them much easier for your body to process.
Frequently Asked Questions
Why are my chickpeas still hard after hours of cooking?
There are usually two reasons for this. First, the chickpeas might be very old. Dried beans eventually lose their ability to absorb water effectively. Second, you might be cooking them in “hard” water (water with high mineral content) or you added an acidic ingredient like tomatoes or lemon juice too early. Acid prevents beans from softening, so always add acidic ingredients at the very end of the cooking process.
Do I have to peel the skins off chickpeas?
You don’t have to, but for the smoothest possible hummus, many chefs recommend it. If you use the baking soda trick during cooking, the skins will often slip right off or disintegrate. If you prefer to peel them manually, you can gently rub the cooked beans between two clean kitchen towels.
How much do dried chickpeas expand?
As a general rule of thumb, dried chickpeas will triple in both volume and weight once cooked. One cup of dried chickpeas will yield approximately three cups of cooked chickpeas.
Can I cook chickpeas in the oven?
Yes, you can “braise” chickpeas in the oven. Place soaked chickpeas in a Dutch oven with water and aromatics, cover tightly, and bake at 325°F for about 75 to 90 minutes. This creates a very even heat and results in intact, beautiful beans.
Is the cooking liquid safe to eat?
Absolutely. In fact, it is highly nutritious and flavorful. It is often used as a base for soups or stews. If you are using canned chickpeas, just be mindful of the sodium content in the liquid, as it is often quite high compared to home-cooked versions.