Cooking chickpeas from scratch is one of the most rewarding skills a home cook can acquire. Not only do dried chickpeas offer superior flavor and texture compared to their canned counterparts, but they are also incredibly cost-effective. However, the most common question that holds people back is simple: how long do you actually cook them? The answer varies based on your equipment and whether you choose to soak them, but mastering the timing ensures you never end up with “crunchy” hummus or “mushy” salad toppings again.
The Importance of the Pre-Cook Soak
Before diving into specific cooking times, it is essential to understand the role of soaking. While you can technically cook chickpeas without soaking them, doing so significantly reduces the active cooking time and improves the digestibility of the legumes by breaking down complex sugars that cause gas.
There are two primary ways to prepare your chickpeas for the heat. The traditional long soak involves placing the dried beans in a large bowl, covering them with several inches of water, and letting them sit for 8 to 12 hours. For those in a hurry, the quick-soak method involves bringing the chickpeas and water to a boil for 5 minutes, then removing them from the heat and letting them sit, covered, for 1 hour. Both methods hydrate the beans, making the cellular walls easier to break down during the simmering process.
Stovetop Simmering Times and Techniques
The stovetop is the most traditional method and offers the most control over the final texture. Because you can taste the beans as they cook, this is the best method if you need a specific consistency, such as firm chickpeas for a Mediterranean salad or very soft ones for a creamy dip.
Cooking Soaked Chickpeas on the Stove
If you have soaked your chickpeas overnight or used the quick-soak method, they will generally take between 45 minutes and 1 hour and 30 minutes to become tender. You should place them in a large pot, cover them with at least 2 inches of fresh water, and bring them to a boil. Once boiling, reduce the heat to a low simmer. Check the beans at the 45-minute mark; if they are still firm in the center, continue simmering in 15-minute increments.
Cooking Unsoaked Chickpeas on the Stove
Cooking chickpeas straight from the pantry without soaking is possible but requires patience. On the stovetop, unsoaked chickpeas can take anywhere from 2 hours to 3 hours to reach the desired tenderness. You must keep a close eye on the water level, as it will evaporate significantly during such a long simmer. Be prepared to add more hot water to the pot to keep the beans submerged.
Speeding Things Up with a Pressure Cooker
For those who want the flavor of home-cooked beans without the long wait, an electric pressure cooker or Instant Pot is a game-changer. The high-pressure environment forces moisture into the beans much faster than a standard simmer.
Pressure Cooking Times
If you use soaked chickpeas in a pressure cooker, they only require about 12 minutes to 15 minutes of high-pressure cooking, followed by a 15-minute natural pressure release. If you are starting with completely dry, unsoaked chickpeas, the time increases to approximately 50 minutes at high pressure. Always ensure you have enough liquid—usually a ratio of 3 cups of water for every 1 cup of dried beans—to prevent the “burn” notice on your appliance.
The Set-and-Forget Slow Cooker Method
The slow cooker is ideal for meal prep. You can start a batch in the morning and have perfectly cooked chickpeas by dinner. Because the heat is gentle, the beans are less likely to burst, resulting in beautiful, intact legumes.
Slow Cooker Duration
In a slow cooker, unsoaked chickpeas typically take 4 hours on the high setting or 8 hours on the low setting. If you choose to soak them beforehand, you can reduce the time on high to about 3 hours. One of the greatest benefits of the slow cooker is that it minimizes the “foaming” that often occurs on the stovetop, leading to a much cleaner cooking process.
Factors That Influence Cooking Time
It is important to remember that all chickpeas are not created equal. Several environmental factors can shift your cooking schedule:
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Age of the Beans: Chickpeas that have been sitting in your pantry or on a store shelf for years will take much longer to soften than fresh-dried beans. If your beans are still hard after the recommended time, they are likely old and simply need more simmer time.
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Water Hardness: If you live in an area with “hard” water (high mineral content), the minerals can react with the bean skins and prevent them from softening. Using filtered water can solve this issue.
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Salt and Acid: There is an age-old debate about when to salt beans. While some chefs prefer to salt at the beginning for flavor, others wait until the end because salt can slightly toughen the skins. However, you should definitely avoid adding acidic ingredients like tomatoes or lemon juice until the chickpeas are fully cooked, as acid prevents the beans from softening.
Storing Your Cooked Chickpeas and Aquafaba
Once your chickpeas are cooked to perfection, drain them but consider keeping the liquid. This viscous leftover water, known as aquafaba, is a powerful vegan egg substitute that can be whipped into meringues or used to thicken sauces.
Cooked chickpeas can be stored in an airtight container in the refrigerator for up to 4 days. If you have made a large batch, they freeze beautifully. Spread them out on a baking sheet to freeze individually first, then transfer them to a freezer bag. They will stay good for up to 6 months and can be tossed directly into soups or stews from frozen.
FAQs
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How do I know when the chickpeas are fully cooked?
The best way to tell is the “squish test.” Take a single chickpea and press it between your thumb and forefinger or mash it with a fork. It should be buttery and soft all the way through with no grainy or hard center. If you are making hummus, you may want to cook them slightly longer until they are almost falling apart. -
Can I use baking soda to speed up the process?
Yes, adding about 1/2 teaspoon of baking soda to the soaking water or the cooking pot can help break down the pectin in the bean skins. This is especially helpful if you have old beans or hard water. However, be careful not to use too much, as it can occasionally leave a faint soapy taste. -
Is it safe to cook chickpeas without soaking them first?
It is perfectly safe to cook unsoaked chickpeas. The only downsides are the increased energy usage from the longer cooking time and the potential for more digestive discomfort, as soaking helps leach out the oligosaccharides that cause gas. -
Why are my chickpeas still hard after two hours of boiling?
This usually happens because the beans are very old or the cooking water is too hard or acidic. Try adding a pinch of baking soda to the pot and continue simmering. If they still don’t soften after another hour, the beans may be too old to ever reach a creamy consistency. -
How much do chickpeas expand when cooked?
Dried chickpeas typically triple in volume. One cup of dried chickpeas will yield approximately 3 cups of cooked chickpeas. Keep this in mind when choosing your pot size and the amount of water to use.