Cooking chickpeas from scratch is easy, they taste better and you get to control the texture. They can also be frozen or canned. That being said, canned chickpeas or garbanzo beans are readily available and we use them in our kitchen.
If you’re planning on making a dip or spread (like hummus), then having a batch of really soft cooked beans ready is perfect.
If you’re adding them to a salad or stew, the option to keep the beans more firm is nice. And if all of that isn’t enough to convince you, it’s ridiculously cheap and you will always know what’s added to the beans. You’ll be a chickpea star!
There’s more than one way to deal with dried chickpeas. I’m going to show you how to cook chickpeas on the stove, in a slow cooker or crockpot, and in a pressure cooker (like an Instant Pot).
Here are three methods we use in our kitchen. All three methods work really well and depending on your day you may find one that makes more sense for you.
After sharing the recipe, many of our readers asked about using a pressure cooker to cook chickpeas. I’ve added tips for pressure cooker chickpeas below.
Long soak and simmer on the stovetop, which takes about 10 hours or overnight plus 2 hours
Quick soak and simmer on the stove, which takes about 3 hours
In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
In a pressure cooker (like an Instant Pot), about 1 hour
How Many Cups of Cooked Chickpeas Will 1 Cup of Dried Chickpeas Make?
Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
Using the Stove to Cook Garbanzo Beans
Before cooking on a stovetop, you will need to soak the dried beans. Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in.
Now you can choose which soak method is best for you. As I mentioned above, we use both methods. It comes down to how much time we have or the time of day.
For example, if you have a late start and need the beans tomorrow, use the long soak method and soak the beans overnight. When you get up in the morning, you’ll have plump beans ready to cook. If you need the beans cooked asap, the quick soak is best.
For the long soak method, add the beans to a large bowl and cover them with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans for 8 hours or overnight. After soaking the beans, you can cook them (see how below).
For the quick soak method, add the beans to a large pot, cover them with several inches of water and bring them to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. After soaking the beans, you can cook them (see how below).
To cook the soaked beans, add them to a large pot, cover the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours.
When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking). Beans simmered without a lid will be cooked, but firm (perfect for salads or chili).
Beans cooked with the lid on, but ajar, will be creamier, softer, and break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.
The beans can be cooked by themselves or with a few extras added in for flavor.
We love adding a bay leaf and a few garlic cloves. Adding a quarter of an onion, some carrot, or celery is also a great idea. We do this when cooking black beans, too. See our recipe for black beans here.
We add a generous pinch of salt when there are about 30 minutes left. Only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough.
Cooking Chickpeas in the Slow Cooker
Another option is to cook them in a slow cooker. The benefit of this is there is no soaking step — everything is added to the slow cooker you turn it on and walk away. Pretty easy.
Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Note that some of our readers have found this method to make very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.
Cooking Chickpeas in a Pressure Cooker
You can cook soaked and unsoaked chickpeas in a pressure cooker. Here are the details:
Soaked chickpeas: Add soaked chickpeas (from 1 pound dried) and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 12 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using it.
Unsoaked chickpeas (my preferred method): Add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using it.
When Are the Chickpeas Done?
Keep in mind that depending on how you plan to use the beans you may want them to be firmer or softer. If you are cooking chickpeas for hummus, you’ll want the beans to be soft.
On the other hand, if you plan to add the beans to a salad or stew, you may want them on the firmer side. If your chickpeas are still hard after the cooking time we suggest and you want them to be softer, continue to simmer them or cook in the slow cooker until soft.
How to Store Cooked Beans
Refrigerate cooked chickpeas in an airtight container or food-safe bag without additional liquid. Cooked beans will keep 3 to 4 days in the refrigerator.
To freeze cooked chickpeas, pat them dry then place them in a single layer on a baking sheet lined with parchment paper or foil. Slide the baking sheet into the freezer and wait until the beans are mostly frozen, about 30 minutes. Throw the beans into a freezer bag and store for up to 3 months.
How to Make Aquafaba
In recent years, aquafaba — or the liquid the chickpeas cook in — has become popular. Since it is starchy, it works wonders as an egg replacer. Those who don’t eat eggs have fallen head over heels for aquafaba! We use it in baking and to make vegan mayonnaise. We have shared a deep dive into this magical ingredient, but for now, I’ll briefly share how you can make aquafaba when cooking your own batch of chickpeas from scratch.
Soak the chickpeas as suggested above — use either the long or quick method.
Drain the soaked chickpeas, and then cook according to the stovetop directions in this article, but be more accurate when measuring the beans and cooking water. For 1 pound (2 cups) of chickpeas, you will need 8 cups of water. Do not use any salt or spices.
Once the chickpeas are cooked, turn off the heat and cover with a lid. Allow the beans to cool down in the cooking liquid. This step leaves extra starch in the liquid, which is what gives aquafaba its egg-like magical properties.
When cool, remove the chickpeas with a slotted spoon, and then bring the cooking liquid to a simmer and cook for another 30 to 45 minutes. In this time, the liquid should reduce and turn into a thicker, yellowish liquid resembling the liquid that comes out of canned chickpeas.
Allow the aquafaba to cool, and then store in the fridge for up to 5 days or freeze for months.
FAQ: How Do You Peel Chickpeas?
Since posting this recipe, many of you have asked us about the best way to peel chickpeas. Here are two methods:
Add the cooked chickpeas to a clean dishtowel, cover, and then roll the beans around until the skins fall away from the beans. Carefully pour the beans into a bowl of clean water, stir and wait as the skins float to the top. Skim away the skins and you are done. This might not get rid of all the skins, but it does a good job for most of them.
Add cooked chickpeas and baking soda to a skillet. Toss them around a bit, and then heat them over medium heat for a few minutes. Transfer the beans to a large bowl with cold water. Agitate the beans between your hands so that the skins begin to release. Wait as the skins float to the top. Skim away the skins and you are done. You will need to change the water a couple of times. (We learned this trick from America’s Test Kitchen who picked it up from Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem. The baking soda helps to break down the pectin in the beans, which makes it easier for them to be removed.) Use 1 ½ teaspoons baking soda for 2 cups cooked beans.
Easy Chickpea Recipes
Now that you know how to cook them, here’s some ideas for using them!
Roasted Red Pepper Hummus Recipe: How to make simple, creamy roasted red pepper hummus with sweet red bell peppers, canned chickpeas, garlic and tahini.
Easy Chickpea Salad with Lemon and Dill: An easy chickpea recipe with lemon, fresh dill, crisp cucumber and tomatoes that’s quick to make and can be made in advance.
Honey Roasted Chickpeas with Sea Salt: How to make crunchy roasted chickpeas with honey, cinnamon, and sea salt. We love how easy it is to make this honey roasted chickpea snack. They are so good that once you start eating them, it’s hard to stop.
There are four simple methods for cooking chickpeas. The first two make use of the stove, the third uses a slow cooker, and the fourth method uses a pressure cooker. We use all methods in our kitchen and the one we choose will usually depend on timing. The long soak allows you to get most of the prep time done overnight. The quick soak allows you to start with dried beans and finish with cooked in about 3 hours and the slow cooker is hands-off.
*If you use the slow cooker method, there is no need to soak the dried beans.
Makes approximately 7 cups cooked chickpeas
You Will Need
1 pound dried chickpeas (garbanzo beans)
Water
Salt, optional
Bay leaf, garlic cloves, onion or carrot, optional
Directions
Prepare Chickpeas
Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in. If you are using the stovetop to cook the beans, you need to soak the dried beans. There are two options: Long Soak and Quick Soak.
Long Soak Beans: Add dried beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans for 8 hours or overnight. Drain and rinse.
Quick Soak Beans: Add the dried beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. Drain and rinse.
Cook Chickpeas – Stovetop
If using the stovetop, add the soaked, drained, and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours (see notes).
Cook Chickpeas – Slow Cooker
If using a slow cooker, add dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. There is no need to soak the beans when using a slow cooker. Note that some of our readers have found this method to make very soft beans, so if you are looking for firmer beans, keep an eye on them towards the end of cooking.
Cook Chickpeas – Pressure Cooker
If using a pressure cooker, add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Seal the lid and cook on High Pressure for 50 minutes, and then naturally release for 10 minutes. Vent the remaining pressure before opening the lid (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
Adam and Joanne’s Tips
Stovetop Method: When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking). Beans simmered without a lid will be cooked, but firm (perfect for salads or chili). Beans cooked with the lid on, but ajar, will be creamier, softer, and will break apart more easily. These are perfect for hummus or dishes where you want the beans to break apart.
Adding Salt: You can add some salt, but only add salt towards the end of cooking since adding it in the beginning can cause the beans to become a little tough. We like adding a generous pinch of salt when there are about 30 minutes of cooking time left.
Adding baking soda: Baking soda is often added when cooking dried beans. Some say it can reduce the gassy effects of fresh beans since it binds to sugars and helps to break them down, making the beans easier to digest. If you plan to add baking soda, add about 1 tablespoon to the soaking water for the stovetop methods. If using a slow cooker, add 1/4 teaspoon along with the beans and water before turning the slow cooker on.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1/4 cup cooked beans / Calories 148 / Protein 8 g / Carbohydrate 25 g / Dietary Fiber 7 g / Total Sugars 4 g / Total Fat 2 g / Saturated Fat 0 g / Cholesterol 0 mg
I often use canned chickpeas in this recipe because that’s what I buy more of, but if you have a bag of dry chickpeas and you’re wondering if you can make this chickpeas recipe from dried chickpeas, yes you can! In fact, baked chickpeas from dried can be even more crunchy! You do not have to cook the dried chickpeas before you roast them. Here is how:
When making this recipe from dried beans, start by soaking the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
Before you roast them, be sure to dry the chickpeas very well.
Bake the chickpeas on a large sheet pan at 400 degrees F until they are nice and crispy (about 20 to 35 minutes).
Season with your favorite spices just as they come out of the oven.
Why are my roasted chickpeas not crunchy?
Here are a few tips to make sure your chickpeas are as crispy as possible:
Make sure they are perfectly dry before roasting them. Whether you’re using canned chickpeas or if you’ve soaked some dried chickpeas to make this recipe, dry them up as well as you could.
Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I’m lazy, and I don’t peel my chickpeas. But, because the skins of the chickpeas can hold some moisture underneath them, it’s not a bad idea to peel them off and dry them some more with a paper towel
Do not skimp on the olive oil. I use about 3 tablespoon quality extra virgin olive oil (Private Reserve Greek EVOO.) I may even use more if I don’t feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
Use a high-heated oven anywhere from 400 degrees F to 450 degrees F. Ovens do vary, so you are the best judge of that for your oven.
Do not use parchment paper on your sheet pan. For me, the heated surface of the sheet pan will do a much better job to crisp up the chickpeas. And in fact, if you want to go the extra mile, go ahead and heat the sheet pan in the oven before adding your chickpeas (but be careful not to burn your hands working with the hot sheet pan).
Roast the chickpeas long enough, and do not pull them out of the oven until they are golden brown and crispy to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
Let the crispy baked chickpeas fully cool before storing. A glass jar is the best to use for storage, keep the lid somewhat lose will allow the chickpeas to breathe and keep them crispy for longer.
And finally, chickpeas will lose their crisp after a couple of days, you can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.
Recipe Two
To go with cocktail hour, or just for fun, we’ve adapted a classic Italian snack. I think this is a smart way to start a meal.
2 cups cooked Rancho Gordo Garbanzos, drained and patted dry
In a small bowl, combine the garlic powder, oregano, Stardust, and salt and pepper. Heat the olive oil in a small skillet over mediumhigh heat. Add the chickpeas and spice mix and cook, shaking the pan occasionally, about 7 minutes. Keep cooking until most of the moisture is gone. They won’t be crispy fried, more like very small russet potatoes when cooked. Drain the chickpeas on a paper towel.
Taste and adjust the seasonings. Serve at room temperature.
Recipe Three
Ingredients
31ounceschickpeasorganic, cooked or canned without salt
2tbspolive oil (extra virgin)
1tspgaram masala
1/2tspsea saltkosher salt (omit for low-sodium diets)
1/2tspcinnamon
1/4tspcloves (dried, ground)
1/4 tspginger (dried)
Instructions
Preheat oven to 300F/150C/gas mark 2.
Wrap chickpeas in a towel; lightly roll to loosen skins.
Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
Arrange on a baking sheet covered in parchment paper.
Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.
Notes
Per serving:
212 calories
6 g fat
0 g cholesterol
410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
321 mg potassium
31 g carbohydrate
8 g fiber
5 g sugars
10 g protein
5 Weight Watchers Points Plus
Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.
Recipe Four
This roasted garbanzo bean snack is a delicious, healthy alternative to chips and crackers. Feel free to use your own choice of favorite spices and herbs. This recipe makes about 4 servings.
Ingredients
2 cups of dry garbanzo beans
3 Tbsp of vegetable oil
1/2 Tsp ground black pepper
1 Tsp cayenne pepper
1/2 Tsp cinnamon
1 Tsp dry cilantro herb
Method
Soak 2 cups of dry garbanzo beans for 12 hours, drain the soak water away.
In a saucepan with fresh water, boil the beans for an hour or until they are tender. Drain the water away so the beans are quite dry.
Preheat oven to 450 degrees.
Put the beans and other ingredients in a bowl and toss to coat.
Tip the beans into a large dish (9”x13” is ideal) so they are in one layer.
Bake them in the oven for about 30 minutes until they are crisp and crunchy.
1. Roll out half of the pastry on a floured surface to 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.
2. Blend Truvía® Original Sweetener, cornstarch, salt, cinnamon and nutmeg in small bowl. Sprinkle on apples and toss until coated. Add lemon zest and mix thoroughly. Arrange apple mix into crust. Cut butter into slices, place on top of apples.
3. Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over apples, seal edges, trim and flute. Cut slits in top to allow steam to escape.
4. Bake at 400°F for 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack.
Line a cookie sheet with parchment paper or a silpat mat and set aside.
In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.
While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don’t rush this step.
Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn’t hold its shape yet, test again.
Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
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Start with this recipe for Challah Buns. It is the last few steps that make this a Pretzel Bun
3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon kosher salt
3/4 cup (178 grams) warm water, 105 to 110 degrees F
1/3 cup (66 grams) flavorless oil, plus more for the bowl
2 large eggs
Baking Soda Bath – Needed to make this a Pretzel
1 cup (230 grams) baking soda
Topping
1 large egg beaten with a splash of water, for the egg wash
Coarse pretzel salt, for sprinkling
Directions
Challah Buns
For the challah buns:
In a medium bowl, combine the flour, sugar, yeast and salt.
Whisk to combine.
In a liquid measuring cup, combine the warm water, oil and eggs.
Beat to mix and pour into the dry ingredients.
Stir to form a dough.
Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes.
Grease the inside of a large clean bowl and transfer the dough to the bowl.
Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
SPECIAL STEP
For the baking soda bath: While the dough is rising, bake the baking soda.
Preheat the oven to 250 degrees F.
Spread the baking soda out on a rimmed baking sheet and bake for 1 hour.
Let it cool and set it aside (even though the baked baking soda isn’t as strong as lye, it could potentially irritate your skin, so avoid touching it once it’s out of the oven).
CREATING THE BUNS
Line a baking sheet with parchment paper.
Split the dough into 8 equal portions and keep it covered when you’re not working with it.
Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet.
Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet.
Cover and let rise for 30 more minutes.
Increase the oven temperature to 375 degrees F.
MAKING THE DOUGH INTO PRETZEL DOUGH
Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water.
Stir it to dissolve the baking soda. (I’ve never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don’t stick to the dough.)
Using hands with gloves, and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides.
Pat them dry with a paper towel and place them back on the baking sheet.
Brush with the egg wash and sprinkle with coarse pretzel salt.
Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.
