How to Cook Dried Chickpeas Perfectly
- PREP 8hrs
- COOK 2hrs
- TOTAL 10hrs
Below, we have shared 3 simple methods for how to cook chickpeas: stovetop, slow cooker, and pressure cooker. Our favorite method is to soak them overnight and cook them on the stove. We have included a quicker soaking method in the tips if needed. You do not need to soak the beans when using a slow cooker or pressure cooker.
You Will Need
1 pound (450 g) dried chickpeas or garbanzo beans, about 2 cups dried beans
Water
1 teaspoon fine sea salt (optional)
1 bay leaf
2 to 3 garlic cloves, gently smashed
½ large onion
Directions
- How to Cook Chickpeas on the Stove
1Pick through the dried beans and discard any debris or small stones (sometimes a rock or something else from the bulk aisle sneaks in).
2Place the beans in a large bowl and cover with several inches of water. (They will triple in size as they rehydrate.) Soak for at least 8 hours, then drain and rinse well. (See the article for our quick-soak method.)
3Transfer the soaked chickpeas to a large pot. Add the salt, bay leaf, garlic cloves, and onion, then cover with several inches of fresh water.
4Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook until the beans reach your desired tenderness, 1 ½ to 2 hours. For firmer beans suited for salads, simmer uncovered. For softer, creamier beans ideal for hummus, simmer with the lid slightly ajar.
- How to Cook Chickpeas in a Slow Cooker
1Pick through the dried beans and discard any debris or small stones. Rinse well, then place the beans directly into a slow cooker. There is no need to soak the beans for this method.
2Add the salt, bay leaf, garlic cloves, onion, and 7 cups (1.65 L) water.
3Cover and cook on HIGH for 3 ½ to 4 hours, or on LOW for 6 to 8 hours. The slow cooker yields very soft, creamy beans. If you prefer a firmer texture, begin checking them closely toward the shorter end of the cooking time.
- How to Cook Chickpeas in an Instant Pot (Pressure Cooker)
1Note: We recommend reviewing the user manual for your specific machine before using this method.
2Pick through the dried beans and discard any debris or small stones. Rinse well, then place the beans directly into the insert of a pressure cooker (or Instant Pot). There is no need to soak the beans for this method.
3Add the salt, bay leaf, garlic cloves, onion, and 6 cups (1.42 L) water.
4Secure the lid and cook on high pressure for 50 minutes. Allow the pressure to release naturally for 10 minutes, then carefully vent any remaining pressure before opening. You will know it is safe to open when the steam release valve drops.
Adam and Joanne's Tips
- Storage & Freezing: Store drained, cooked chickpeas in an airtight container in the refrigerator for up to 4 days. To freeze, pat dry and freeze flat on a parchment-lined baking sheet for 30 minutes, then transfer to a freezer bag for up to 3 months.
- Save the aquafaba: Do not discard the cooking liquid! When simmered until thick, this starchy water is called aquafaba and functions as a vegan egg replacer (we also use it to make vegan mayonnaise). See our aquafaba recipe to learn more.
- The nutritional information provided below is an estimate.