Cooking chickpeas from scratch is one of those small kitchen shifts that yields massive rewards. While the convenience of a can is undeniable, the flavor, texture, and cost-effectiveness of dried chickpeas are vastly superior. When you control the pot, you control the salt, the firmness, and the aromatics, resulting in a legume that is nuttier and creamier than anything found in a tin. Whether you are prepping for a silky hummus, a crunchy salad, or a hearty stew, mastering the art of the chickpea is a fundamental skill for any home cook.
Why Choose Dried Over Canned Chickpeas
The most immediate benefit of cooking dried chickpeas is the flavor. Canned varieties often sit in a salty, metallic-tasting liquid that can mute the natural earthiness of the bean. Dried chickpeas, by contrast, absorb the flavors of the water and aromatics they are simmered with.
Beyond taste, there is the texture. You can stop the cooking process early if you want firm chickpeas for a Mediterranean salad or keep them going until they are buttery soft for a restaurant-quality dip. From a budget perspective, a single bag of dried chickpeas is significantly cheaper than its equivalent weight in cans, and it is a much more sustainable way to shop, reducing packaging waste.
The Essential First Step: Soaking Your Chickpeas
Soaking is the traditional precursor to cooking chickpeas. It serves two main purposes: it reduces the actual cooking time and helps break down the complex sugars that can cause digestive discomfort.
The Overnight Soak Method
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 your bowl is large enough. Let them sit on the counter for 8 to 12 hours. Many chefs recommend adding a teaspoon of baking soda to the soaking water; the alkalinity helps break down the pectin in the skins, leading to a much softer result, which is ideal if your end goal is hummus.
The Quick Soak Method
If you forgot to start the process the night before, the quick soak is your best friend. Place the dried chickpeas in a large pot and cover them with water. Bring the water to a rolling boil and let it boil for 5 minutes. Turn off the heat, cover the pot with a tight-fitting lid, and let the beans sit for 1 hour. After this hour, they will be roughly equivalent to beans that have soaked overnight.
Traditional Stovetop Cooking Instructions
The stovetop method is favored by those who like to monitor the texture of their food closely. It is the most flexible way to cook, allowing you to taste as you go.
- Rinse and Drain: After soaking, drain the chickpeas and rinse them thoroughly under cold running water. Discard the soaking water as it contains the leached-out sugars that contribute to gas.
- Combine Ingredients: Place the chickpeas in a large heavy-bottomed pot or Dutch oven. Cover them with fresh water—aim for about two to three inches of water above the beans.
- Add Aromatics: This is where you build flavor. Add a bay leaf, a few smashed garlic cloves, half an onion, or even a sprig of rosemary.
- Simmer: Bring the pot to a boil, then immediately reduce the heat to low. You want a gentle simmer, not a vigorous boil, which can cause the skins to blow off.
- Timing: For soaked chickpeas, the cooking time usually ranges from 60 to 90 minutes. Start checking for doneness at the 1-hour mark.
- Salt Late: A common mistake is salting the water at the beginning. Salt can toughen the skins if added too early. Instead, add a generous pinch of salt when the chickpeas are about 75% done.
Modern Methods: Pressure Cooker and Slow Cooker
For those with a busy schedule, modern appliances offer a faster or more “set it and forget it” approach to legume preparation.
Using an Instant Pot or Pressure Cooker
The pressure cooker is a game changer because it doesn’t strictly require soaking. If you use unsoaked chickpeas, add 1 lb of beans to 6 cups of water and cook on high pressure for 50 minutes. If you have soaked the beans, that time drops significantly to just 12 to 15 minutes. In both cases, allow for a natural pressure release for 15 minutes before opening the valve. This prevents the beans from bursting due to a sudden drop in pressure.
Using a Slow Cooker
The slow cooker is perfect for a “low and slow” approach that results in very creamy beans. Add your soaked chickpeas and aromatics to the crock, cover with water, and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If you are starting with unsoaked beans in a slow cooker, you will likely need 8 to 10 hours on high.
Tips for Achieving the Perfect Texture
The definition of “perfect” depends entirely on your recipe.
- For Salads: You want the chickpea to hold its shape. It should be tender all the way through but provide a slight resistance when bitten. Remove them from the heat as soon as the raw “beany” taste is gone.
- For Hummus: You want overcooked chickpeas. Some people even cook them until the skins start to fall off. Using baking soda during the soak or the simmer is the secret trick used by professional kitchens to get that ultra-smooth, velvety texture.
- For Roasting: Ensure the chickpeas are bone-dry before you toss them with oil and spices. Any residual moisture will cause them to steam in the oven rather than crisp up.
Storing and Freezing Your Homemade Chickpeas
One of the best ways to use your time efficiently is to cook a large batch of chickpeas at once and store them for future meals.
Cooked chickpeas will stay fresh in the refrigerator for about 5 days. It is often best to store them in a bit of their cooking liquid to keep them from drying out. If you want to freeze them, 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 “flash freezing” technique prevents them from clumping together into a giant block, allowing you to scoop out exactly as much as you need for a single recipe. They will stay good in the freezer for up to 6 months.
Frequently Asked Questions
Do I have to peel chickpeas for hummus? While not strictly necessary, peeling the skins off chickpeas will result in the smoothest possible hummus. If you have used baking soda during the cooking process, the skins should be very loose. You can place the cooked chickpeas in a bowl of water and rub them gently between your hands; the skins will float to the top where they can be skimmed off.
Why are my chickpeas still hard after hours of cooking? There are usually two culprits: age or acid. If your dried chickpeas have been sitting in the pantry for several years, they may never soften completely regardless of how long you cook them. Additionally, adding acidic ingredients like tomatoes, lemon juice, or vinegar too early in the cooking process can prevent the beans from softening.
Can I cook chickpeas without soaking them first? Yes, you can cook chickpeas without soaking, but it will take significantly longer on the stovetop—often upwards of 2 hours or more. If you skip the soak, you must be diligent about keeping the beans covered with water, as they will absorb a large amount of liquid during the long simmer.
What is aquafaba and should I keep it? Aquafaba is the viscous liquid left over after cooking chickpeas. It has unique emulsifying and foaming properties similar to egg whites. You can save this liquid to make vegan meringues, mayonnaise, or to thicken soups and stews. If you plan to save the aquafaba, be careful not to over-salt the cooking water.
What temperature should I use for roasting cooked chickpeas? To get the best crunch, roast your cooked and dried chickpeas at 400°F or 425°F. Toss them with a little olive oil and your favorite spices, then bake for 20 to 30 minutes, shaking the pan halfway through to ensure even browning. Wait to add delicate spices like garlic powder until after they come out of the oven so the spices don’t burn.