How To Cook Dried Chickpeas: Soak, Simmer, Savor!

Learn how to soak and cook dried chickpeas (or garbanzo beans) using an Instant Pot, on the stove, or in a slow cooker with this ultimate guide.

Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.

Chickpeas are a common ingredient used in Indian and Middle Eastern cuisine. This versatile legume has a nutty flavor with a creamy undertone. Keeping cooked chickpeas in the refrigerator or freezer can come in very handy. They go into a variety of dishes, including curries, hummus, soups, and salads.

While canned chickpeas are easily available, they may have preservatives and high sodium. Cooking dried chickpeas from scratch is really simple, and it allows for greater control over the texture and flavor. In this post, I will show you how to soak them (with a quick-soak option) and cook them perfectly using different cooking methods.

Ingredients

You will need dried chickpeas, salt, and water. Optional seasonings that can be added are bay leaf and cinnamon stick.

How to soak dried chickpeas

There are two ways to soak chickpeas – long soak and quick soak.

Take the chickpeas in a large bowl or pot and add sufficient water. The chickpeas absorb a lot of water and become almost triple in size after soaking. So, it is important to add lots of water. Cover and let it soak for at least 8 hours (or overnight). Drain and rinse once soaked.

If you have not planned ahead, use the quick soak method. Take lots of water in a large pot and bring it to a rolling boil. Once the water boils, turn off the heat and add the dried chickpeas. Give it a quick stir, cover and let it sit for one hour. Drain and rinse once soaked.

How to cook soaked chickpeas

To cook dried chickpeas on the stovetop:

• Add them to a large pot and cover them with several inches of water.
• Add salt and give it a quick stir. Bring it to a boil and cover with a lid, leaving a small gap for the steam to escape.
• Simmer for 1½ to 2 hours or until the chickpeas are done to your liking.
• Check once every 30 minutes to ensure there is sufficient water.

To cook dried chickpeas in a slow cooker:

• Add the soaked chickpeas and salt to the slow cooker.
• Pour enough water into the slow cooker to cover the chickpeas by about two inches.
• Set it to low and cook for 6-8 hours or until they’re tender to your liking.
• Check on them occasionally and add more liquid if needed.

How to use cooked chickpeas

Having cooked chickpeas can come in very handy to make quick meals, salads, and snacks. Use them in Indian curries like chana paneer or chana madra, whose tender texture absorbs the rich blend of spices. Alternatively, enjoy this marry me chickpeas recipe with a rich and creamy Tuscan sauce.

Add them to salads and Buddha bowls (my favorite is this roasted eggplant and chickpea Buddha bowl), or roast them with your favorite spices for a crunchy snack.

Chickpeas also make a satisfying addition to soups or as a base for vegetarian patties, burgers, and sandwiches like this chickpea salad sandwich. With cooked chickpeas, you have a versatile ingredient ready to enhance a variety of dishes, from main courses to wholesome snacks.

Storage Tips

To store cooked chickpeas, transfer them to an airtight container. It can be stored in the refrigerator for up to five days. They can be stored with or without the cooking liquid in the refrigerator.

Cooked chickpeas also freeze well and can be stored in the freezer for up to six months. Drain all the cooking liquid from it, and pat dry the chickpeas using paper towels. Place them in a ziplock bag in a single layer and freeze them lying flat. To use frozen chickpeas, thaw them in the refrigerator overnight or microwave them for a quick defrost.

Recipe FAQs

If you tried this guide on how to cook chickpeas or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.