Ingredient Guides

How to Cook Dried Chickpeas

By Samira Kazan

published December 10, 2024

Learn how to cook dried chickpeas on the stovetop so they are perfect for hummus, stews, or salads. Just soak them first, then boil until they’re nice and tender.

I always have cooked chickpeas in my fridge or freezer, ready to use whenever I need them. Although store-bought canned chickpeas can be convenient, I assure you—learning how to cook dried chickpeas at home is worth it. Better flavor, better texture, and cheaper, too! Plus, you can batch-cook and freeze them for months.

Soaking the chickpeas overnight softens them without stress, and once cooked, you can use them for tons of recipes, providing you with lots of fiber and plant-based protein. These freshly prepared legumes take dishes like creamy hummus , chickpea curry , chickpea soup , and chickpea salad to a whole new level.

So, let’s jump into how to cook chickpeas at home using my easy method.

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• Watch how to make it
• Ingredients
• How to cook dried chickpeas on the stovetop
• How to store cooked chickpeas
• FAQs
• Delicious recipes that use chickpeas
• How to Cook Dried Chickpeas (Soak & Boil Method) Recipe

Watch how to make it

Ingredients

• Dried chickpeas (aka garbanzo beans): Get the dried beans in bulk at the grocery store or online. Keep in mind that chickpeas double their size when soaked and cooked. 1 cup of dried chickpeas yields about 2-3 cups of cooked chickpeas. Similarly, 1 pound (about 2 cups) of dried chickpeas will yield roughly 6 cups of cooked chickpeas.
• Water: You will need water to soak the chickpeas and then more fresh water to cook them.
• Salt: If using the cooking liquid (aquafaba) to make vegan whipped cream, omit the salt.
• Baking soda: Optional to help cook the chickpeas a little faster.

How to cook dried chickpeas on the stovetop

Soak and rinse the chickpeas: Transfer the dried chickpeas to a large bowl or pot and pour enough water to cover them by a few inches. They will double in size as they soak, so make sure to place them in a large enough container and add a few inches of water.

Soak the chickpeas for at least 6 hours (or overnight). Then rinse them well under running water and remove any bad ones or debris. Discard the soaking water (or water your plants with it).

Cook the chickpeas: Transfer the soaked and rinsed chickpeas to a large pot. Cover with fresh water, enough to cover them by 2-3 inches. If wanted, add 1 teaspoon of baking soda—this will speed up the cooking process by 30-45 minutes.

Place the pot over high heat and bring to a boil. As the water heats up, foam may form on the surface. Use a spoon or ladle to skim off this foam and discard it.

Once boiling, reduce the heat to low and cover the pot. Simmer the chickpeas for 1.5-2 hours or until they are tender. You can test for doneness by biting into a chickpea or squishing it with your fingers; it should be soft and creamy throughout. Once tender, drain the chickpeas, and they’ll be ready to use in your favorite recipes (salads, soups, stews, and more).

Note that the cooking water is safe to use; save it for later and use it to make aquafaba (a great vegan egg substitute) or to store the cooked chickpeas, as it helps maintain their texture.

How to store cooked chickpeas

Store the cooked chickpeas in jars or airtight containers for up to 4 days in the refrigerator or 3 months in the freezer. To maintain their texture, freeze them with some of their cooking liquid, leaving headspace in jars for expansion. For longer-term storage, check out my post on how to can chickpeas .

Yes! You can use a quick soak method if you’re short on time. Place the chickpeas in a pot, cover them with water (a couple of inches above), bring to a boil, and cook for 10 minutes. Then, turn off the heat, cover the pot, and let them soak for 1 hour before draining and cooking as usual.

Soak the chickpeas overnight, rinse them, and then add them to the Instant Pot with enough water to submerge them. Add salt if wanted. For slightly chewy chickpeas, ideal for salads, cook on high pressure for 45 minutes, followed by a 10-minute natural release. For soft, tender chickpeas, perfect for hummus, cook on high pressure for 50 minutes, followed by a 15-minute natural release.

Yes, adding baking soda during boiling helps make the chickpeas softer. Use about 1/4 teaspoon per 2 cups of dried chickpeas in the boiling water. The alkaline environment breaks down the skin and speeds up softening (perfect for when you want to reduce the cooking time). Softer chickpeas are perfect for creamy dishes like hummus.

Delicious recipes that use chickpeas

Equipment

• Pot
• Mixing bowl set
• Reusable freezer-safe bags or other containers

IngredientsUS CustomaryMetric1x2x3x

• ▢ 5 cups dried chickpeas or 2.2 pounds
• ▢ water for soaking and cooking
• ▢ 3 tsp salt skip salt if using liquid for aquafaba
• ▢ 1 tsp baking soda optional

Instructions

• Soak the dried chickpeas in a large bowl with plenty of water for at least 6 hours or overnight.
• After soaking, drain and rinse the chickpeas thoroughly. Discard the water.
• Transfer the soaked chickpeas to a large pot and cover with fresh water. Optionally, add the baking soda (it helps cook them a little faster). Bring to a boil over high heat. Skim off any foam that forms on the surface.
• Reduce the heat to low, add salt, cover, and simmer for 1 ½ to 2 hours until chickpeas are tender. Test for doneness by biting into a chickpea; it should be soft and creamy throughout.
• Drain the cooked chickpeas, and they’ll be ready to use in your favorite recipes.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Cook Dried Chickpeas (Soak & Boil Method)

Equipment

• Pot
• Mixing bowl set
• Reusable freezer-safe bags or other containers

Ingredients

• 5 cups dried chickpeas or 2.2 pounds
• water for soaking and cooking
• 3 tsp salt skip salt if using liquid for aquafaba
• 1 tsp baking soda optional

Instructions

• Soak the dried chickpeas in a large bowl with plenty of water for at least 6 hours or overnight.
• After soaking, drain and rinse the chickpeas thoroughly. Discard the water.
• Transfer the soaked chickpeas to a large pot and cover with fresh water. Optionally, add the baking soda (it helps cook them a little faster). Bring to a boil over high heat. Skim off any foam that forms on the surface.
• Reduce the heat to low, add salt, cover, and simmer for 1 ½ to 2 hours until chickpeas are tender. Test for doneness by biting into a chickpea; it should be soft and creamy throughout.
• Drain the cooked chickpeas, and they’ll be ready to use in your favorite recipes.

Video

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-prep-cook-freeze-dried-chickpeas/