Cooking your own legumes at home is one of the most rewarding kitchen skills you can master. While the convenience of canned goods is undeniable, learning how to cook dried chickpeas opens up a world of superior texture, richer flavor, and significant cost savings. Whether you call them chickpeas or garbanzo beans, these sturdy little pulses are the backbone of Mediterranean and Middle Eastern cuisines. When prepared from scratch, they possess a nutty sweetness and a creamy interior that canned versions simply cannot replicate.
Choosing to cook from dry also gives you complete control over the ingredients. You can skip the excess sodium and preservatives found in many commercial cans and instead infuse the beans with aromatics like garlic, bay leaves, and fresh herbs right from the start. Furthermore, for those who use chickpeas frequently for hummus, stews, or salads, buying in bulk and cooking a large batch to freeze is a game-changer for meal prep efficiency.
The Importance of Pre-Cooking Preparation
Before you even turn on the stove, the quality of your finished dish depends on how you handle the dried beans. Dried chickpeas are essentially seeds in a state of deep sleep. To get the best texture and ensure they are easy to digest, you must properly hydrate them.
Start by sorting through your dried chickpeas. Spread them out on a baking sheet or a clean countertop to look for small stones, debris, or shriveled beans that may have made it through the packaging process. Once sorted, give them a thorough rinse under cold running water to remove any dust.
Why You Should Soak Your Chickpeas
Soaking is the traditional first step for a reason. Chickpeas contain complex sugars called oligosaccharides that the human body cannot easily break down, which often leads to the gas and bloating associated with beans. Soaking helps leach out these sugars and also neutralizes anti-nutrients like phytic acid, making the minerals in the chickpeas more bioavailable.
There are two primary ways to soak your chickpeas:
- The Overnight Soak: This is the gold standard. Place your rinsed chickpeas in a large bowl and cover them with at least three inches of water. They will double or even triple in size, so ensure the bowl is large enough. Let them sit at room temperature for 8 to 12 hours. If your kitchen is particularly warm, or if you plan to soak them for up to 24 hours, it is safer to keep the bowl in the refrigerator to prevent fermentation.
- The Quick Soak: If you forgot to plan ahead, this method saves the day. Place the chickpeas in a large pot and cover them with plenty of water. Bring the water to a rapid boil and let it cook for 2 minutes. Turn off the heat, cover the pot with a tight-fitting lid, and let the beans sit in the hot water for 1 hour. After this hour, they are ready to be drained and cooked just like overnight-soaked beans.
Mastering the Stovetop Method
The stovetop is the most common and accessible way to cook chickpeas. It allows you to monitor the texture closely, which is vital if you need them “al dente” for a salad or “mushy” for a silky-smooth hummus.
After soaking, drain the chickpeas and discard the soaking water. Place them in a heavy-bottomed pot or a Dutch oven and cover them with fresh water. You want about 2 to 3 inches of water above the level of the beans.
To enhance the flavor, add aromatics now. A few smashed cloves of garlic, a couple of bay leaves, or half an onion can transform the cooking liquid into a flavorful broth. Bring the pot to a boil, then immediately reduce the heat to a low simmer. Use a spoon to skim off any white foam that rises to the top during the first few minutes of boiling.
Cooking time on the stovetop usually ranges from 60 to 90 minutes. Start checking the beans at the 45-minute mark. To test for doneness, take a chickpea and press it between your thumb and forefinger; it should be soft and creamy all the way through without a chalky center. If you are making hummus, you might want to simmer them for an extra 15 to 20 minutes until they are very soft.
Using a Pressure Cooker or Instant Pot
If you are short on time, a pressure cooker is your best friend. This method is incredibly fast and produces very tender beans. The high-pressure environment forces moisture into the center of the chickpea much faster than standard boiling.
For soaked chickpeas: Add the beans to the pot with enough water to cover them by 1 inch. Add your salt and aromatics. Seal the lid and set the machine to high pressure for 12 to 15 minutes. Once the timer goes off, allow the pressure to release naturally for at least 10 minutes before venting the remaining steam.
For unsoaked chickpeas: One of the biggest perks of a pressure cooker is that you can skip the soak entirely. Place the dry, rinsed chickpeas in the pot with double the amount of water. Cook on high pressure for 45 to 50 minutes. Follow with a natural pressure release for 15 minutes. While the texture might not be quite as uniform as soaked beans, it is a perfect solution for last-minute meals.
The Slow Cooker Approach
The slow cooker is the ultimate “set it and forget it” method. It is ideal for those who want to prep their beans in the morning and have them ready by dinner time. Because the heat is low and steady, the chickpeas cook very evenly without breaking apart.
Simply place your chickpeas (soaked or unsoaked) into the slow cooker and cover with about 6 to 8 cups of water per pound of beans. Add your seasonings and aromatics. Cook on the high setting for 3 to 4 hours or on the low setting for 6 to 8 hours. If you are using unsoaked beans, they will almost certainly need the full 8 hours on low or 4 to 5 hours on high.
Tips for Flavor and Texture Success
A common debate in the world of bean cooking is when to add salt. While some older recipes suggest that salting early makes the skins tough, most modern tests show that salting the cooking water actually helps the beans cook more evenly and seasons them from the inside out. Aim for about 1 teaspoon of kosher salt per pound of dried chickpeas.
Another professional secret is the use of baking soda. Adding about 1/2 teaspoon of baking soda to the soaking or cooking water raises the pH level of the water. This helps break down the pectin in the chickpea skins, resulting in a much softer, creamier bean. This is particularly useful if you have “hard water” or if your dried beans have been sitting in the pantry for a long time and have become stubbornly dry.
Storage and Preserving Your Batch
One pound of dried chickpeas yields approximately 5 to 6 cups of cooked beans, which is roughly equivalent to three and a half standard 15-ounce cans. Unless you are feeding a large crowd, you will likely have leftovers.
To store them in the refrigerator, let the chickpeas cool in their cooking liquid. Transfer the beans and enough liquid to cover them into an airtight container. They will stay fresh for 5 to 7 days. Keeping them in the liquid helps prevent the skins from drying out and cracking.
For long-term storage, freezing is incredibly effective. Drain the chickpeas well and pat them dry with a clean kitchen towel. Spread them out in a single layer on a baking sheet and freeze them for about an hour. Once they are individually frozen, transfer them to a freezer bag. This “flash freezing” technique ensures they don’t turn into a solid block, allowing you to scoop out exactly as much as you need for a quick salad or soup. Frozen chickpeas maintain their quality for up to 6 months.
Frequently Asked Questions
Why are my chickpeas still hard after hours of cooking?
There are usually two culprits for stubborn chickpeas: age or hard water. As dried beans sit on a shelf, they lose moisture and their cell walls become much tougher. If your beans are several years old, they may never fully soften. Additionally, hard water contains minerals that can prevent the beans from absorbing moisture. If you suspect hard water is the issue, try adding a pinch of baking soda to the pot or using filtered water.
Do I have to peel chickpeas for hummus?
You do not have to peel them, but doing so will result in the smoothest hummus possible. If you want a restaurant-quality dip, you can pinch the individual chickpeas after they are cooked to pop them out of their skins. Alternatively, cooking them with baking soda often causes the skins to break down or float to the top of the water, where they can be easily skimmed off and discarded.
Is the cooking liquid (aquafaba) safe to use?
Yes, the liquid left over from cooking chickpeas is known as aquafaba and is highly prized in vegan cooking. It has unique emulsifying and foaming properties similar to egg whites. You can use it to make vegan meringue, mayonnaise, or to thicken soups and stews. If you plan to save it, avoid adding too much salt or strong aromatics like cloves to the cooking water so the flavor remains neutral.
Can I cook chickpeas in a microwave?
While it is technically possible to cook soaked chickpeas in a microwave, it is generally not recommended. The heat is often uneven, and because chickpeas require a long time to break down their starches, you end up having to run the microwave for 30 to 45 minutes, which isn’t much faster than the stovetop and often results in an inferior texture.
What are the best aromatics to add to the pot?
For a classic savory profile, use garlic, onion, and bay leaves. If you are planning to use the chickpeas for Mexican dishes, add a sprig of epazote or a dried chili. For Middle Eastern flavors, consider adding a cinnamon stick or a few cardamom pods. Always wait until the end of cooking to add acidic ingredients like lemon juice or tomatoes, as acid can interfere with the softening process of the beans.