Chickpeas, also known as garbanzo beans, are a powerhouse of nutrition and a staple in kitchens across the globe. Whether you are whipping up a creamy batch of hummus, adding protein to a crisp Mediterranean salad, or simmering a hearty vegan curry, the texture of your chickpeas can make or break the dish. While canned chickpeas offer convenience, nothing beats the flavor, texture, and cost-effectiveness of cooking them from scratch. However, the most common question for home cooks remains: how long do you actually need to cook them?
The answer isn’t a single number. The cooking time for chickpeas depends on several factors, including the age of the beans, your preferred cooking method, and whether or not you took the time to soak them beforehand. In this comprehensive guide, we will break down every method and variable to ensure you never end up with crunchy or mushy beans again.
Understanding the Importance of Soaking
Before discussing the clock, we must discuss the water. Soaking is the traditional first step in cooking dried chickpeas, and for good reason. It serves two primary purposes: reducing the actual cooking time and improving digestibility. Chickpeas contain complex sugars called oligosaccharides that the human body struggles to break down, which can lead to gas. Soaking helps dissolve these sugars.
The Long Soak Method
The traditional soak involves placing your dried chickpeas in a large bowl and covering them with several inches of cool water. Because chickpeas expand significantly, you should use about three to four cups of water for every cup of dried beans. Ideally, you should let them sit for 8 to 12 hours, or overnight. This method ensures the most even cooking and produces the best texture.
The Quick Soak Method
If you forgot to start your beans the night before, the quick soak is a reliable shortcut. Place the dried chickpeas in a pot, cover with water, and bring to a rolling boil. Let them boil for two minutes, then remove the pot from the heat, cover it with a lid, and let it sit for one hour. After this hour, drain and rinse the beans before proceeding with your chosen cooking method.
How Long to Cook Chickpeas on the Stovetop
The stovetop is the most common way to cook chickpeas because it allows you to easily check the tenderness as they simmer.
For soaked chickpeas, the cooking time typically ranges from 45 to 90 minutes. You should bring the pot to a boil, then reduce the heat to a low simmer. Hard boiling for the entire duration can cause the skins to blow off and the beans to break apart.
If you chose not to soak your chickpeas, be prepared for a much longer wait. Unsoaked chickpeas on the stovetop can take anywhere from 2 to 3 hours to reach a tender consistency. You will also need to keep a close eye on the water level, as it will evaporate significantly during such a long cooking process.
How Long to Cook Chickpeas in a Pressure Cooker or Instant Pot
For those in a hurry, the electric pressure cooker is a game changer. The high-pressure environment forces moisture into the beans much faster than boiling water can.
For soaked chickpeas in an Instant Pot, set the timer for 12 to 15 minutes on high pressure. Allow the pressure to release naturally for at least 10 minutes before opening the valve. This natural release prevents the beans from tumbling violently, which helps keep them intact.
For unsoaked chickpeas, the Instant Pot is incredibly efficient. You can have fully cooked beans in 40 to 50 minutes on high pressure. Again, use a natural pressure release for about 15 minutes to ensure the centers are fully creamy.
How Long to Cook Chickpeas in a Slow Cooker
The slow cooker is the “set it and forget it” champion. This method is ideal if you want to prep your beans in the morning and have them ready for dinner.
Soaked chickpeas in a slow cooker will take approximately 4 hours on high or 6 to 8 hours on low. If you are starting with unsoaked chickpeas, you should stick to the high setting for 8 to 10 hours. Because slow cookers vary in temperature, it is always wise to check a bean for doneness around the 6-hour mark.
Factors That Influence Cooking Time
Even if you follow these timelines perfectly, you might find that your chickpeas are still a bit firm. Several external factors can influence the clock.
The Age of the Bean
Dried beans do not stay “fresh” forever. The longer a chickpea sits on a grocery store shelf or in your pantry, the more it dries out. Very old chickpeas develop a “hard shell” that may never fully soften, no matter how long you boil them. If your beans are still hard after two hours of simmering, they are likely too old.
Water Hardness
If you live in an area with hard water, the minerals (specifically calcium and magnesium) can react with the cell walls of the beans, preventing them from softening. If you consistently have trouble getting your chickpeas tender, try using filtered water or adding a tiny pinch of baking soda to the soaking or cooking water.
The Addition of Salt and Acid
There is an old culinary myth that salting beans at the start of cooking makes them tough. Modern testing has shown this is largely untrue; salt actually helps the skins soften. However, acidic ingredients like tomatoes, lemon juice, or vinegar definitely slow down the softening process. If you are making a tomato-based chickpea stew, wait until the beans are almost fully cooked before adding the acidic components.
Achieving Different Textures for Different Dishes
How long you cook your chickpeas also depends on what you plan to do with them.
If you are making a salad or a cold bean dish, you want the chickpeas to be “al dente.” They should be tender all the way through but still hold their round shape firmly. For this texture, aim for the shorter end of the cooking ranges (about 45 to 50 minutes on the stovetop).
If you are making hummus, you actually want to overcook the chickpeas slightly. For a truly smooth, restaurant-style puree, the chickpeas should be falling apart and the skins should be very soft. In this case, cook them for an extra 15 to 20 minutes on the stovetop or add 5 minutes to your pressure cooker time. Some chefs even add half a teaspoon of baking soda to the boiling water to help break down the pectin in the skins for an even creamier result.
Storing Your Cooked Chickpeas
Once you have mastered the timing, you may want to cook a large batch to use throughout the week.
Cooked chickpeas can be stored in their cooking liquid in an airtight container in the refrigerator for up to 5 days. Keeping them in the liquid helps prevent them from drying out or absorbing refrigerator odors.
For long-term storage, chickpeas freeze beautifully. Drain them and pat them dry, then spread them out on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. They will stay good for up to 6 months and can be dropped directly into soups or stews without thawing.
FAQs
How can I tell when chickpeas are fully cooked?
The best way to tell is the taste test. Take a single chickpea out of the pot and let it cool for a second. Press it between your thumb and forefinger; it should mash easily with a creamy interior and no grainy or hard center. You can also blow on a spoonful of beans; if the skins peel back or “butterfly,” they are nearly done.
Does adding baking soda really help chickpeas cook faster?
Yes, baking soda increases the pH of the water, which helps break down the hemicellulose in the bean’s cell walls. This can reduce cooking time by up to 25 percent. However, use it sparingly (about half a teaspoon per cup of dried beans), as too much can leave a soapy aftertaste or make the beans excessively mushy.
Why are my chickpeas still hard after hours of cooking?
This is usually caused by either very old beans or extremely hard water. If the beans are several years old, they may never soften. Another possibility is that you added acidic ingredients like tomatoes or lemon juice too early in the process, which prevents the starches from breaking down.
Do I have to peel chickpeas for hummus?
You don’t have to, but it results in a much smoother texture. If you have cooked the chickpeas long enough (especially with a little baking soda), the skins will often slip right off if you agitate them in a bowl of water. If you are in a rush, a high-powered blender can usually handle the skins well enough to produce a decent hummus.
Is the cooking liquid (aquafaba) safe to use?
Absolutely. The liquid left over from cooking chickpeas is called aquafaba. It is rich in starches and proteins and is a famous vegan substitute for egg whites. You can whip it into meringues, use it to thicken soups, or use it as a binder in vegan baking. If you plan to use it, make sure you don’t over-salt your cooking water.