Learn How to Cook Chickpeas that are better than canned, using these three quick and easy no-soaking methods! Give dried garbanzo beans the perfect soft or al dente texture in the Instant Pot, Crock-Pot, or on the stovetop. The result is deliciously creamy legumes that can be used in soups, stews, or your favorite hummus recipe.

A close-up image of cooked chickpeas that were prepared on the stovetop.

The first time I ever tried garbanzo beans that were cooked at home was when my mother-in-law made her famous Homemade Hummus recipe. 

I had used the canned chickpeas for hummus before, but the incredible flavor and fluffy texture of the ones made from scratch COMPLETELY opened my mind!

Oh, beloved chickpeas… why had I not been cooking you from your dried form my whole life? 

Well, the answer is unfortunately as common as it is simple. Those clear bags of tiny, dried beans can look awfully intimidating to someone who hasn’t mastered them yet.

Thankfully, it turns out making tender, delicious chickpeas is much easier than you might think! This recipe shows several methods of how to cook them – on the stove top, in the slow cooker, and in the Instant Pot – WITHOUT soaking overnight!

Garbanzo beans made from scratch are much better than canned for making hummus. But they also taste incredible on their own, or tossed in salads with a touch of lemon juice, salt, and pepper.

Dried chickpeas in a clear glass jar with a lot of chickpeas around it.

What are Chickpeas?

Chickpeas, oftentimes referred to as garbanzo beans, are actually seeds which come from a plant in the legume family. For over 7500 years, they have played a huge part in Indian and Middle Eastern culinary culture, finally gaining popularity in America in the late 1980s.

This nutty, earthy legume is most often found in recipes such as chana masala, hummus, and falafel. It boasts many health benefits as well, making it a delicious AND nutritious snack! 

A close-up image of cooked garbanzo beans with parsley that shows how to cook chickpeas from scratch.

How to Cook Chickpeas (Garbanzo Beans)

Prep the Chickpeas

Much like any bean, before you cook dried chickpeas they should be carefully sorted, rinsed, and drained

Sorting helps weed out any stray rocks or dirt clods which might have made their way past quality control and into your bag. Rinsing washes away any leftover dust, dirt, or other grittiness which might be clinging to them. 

Many recipes also recommend soaking them overnight. However, the three methods below do not require soaking, making them much quicker and easier cooking techniques. 

A glass jar that has tipped over and dried garbanzo beans are spilling out of it.

Stovetop

In a large pot, combine the rinsed and drained chickpeas, the salt, and enough water to cover them by 1 ½ – 2 inches. There shouldn’t be so much water that they’re rolling in a boil, but enough to allow them to hydrate and expand. 

Bring the pot to a boil, stirring the chickpeas briefly, and then cover tightly with a lid. Reduce the heat to low, and simmer for 1 ½ hours for al dente, or 2 hours for a softer texture

Test one of the chickpeas for the proper texture, and remove from the heat.

Dried chickpeas in a pot with water.

Instant Pot

To a 6-quart Instant Pot or other pressure cooker, add the garbanzo beans, salt, and enough water to cover them by 1 ½ – 2 inches.

Set the Instant Pot to the manual function on high pressure, and cook for 30-35 minutes for al dente or 35-40 minutes for soft

When finished, allow for a 10-minute natural pressure release before opening the steam release valve. This allows a little bit of extra time for residual heat to finish cooking the chickpeas.

A spoon full of chickpeas that have been cooked in an Instant Pot.

Crock-Pot

To a 6-quart Crock-Pot or other slow cooker, combine the rinsed and drained chickpeas, salt, and enough water to cover them by 1 – 1 ½ inches.

Because of the lack of evaporation, this method calls for less water than the others. The Crock-Pot also provides a larger surface area for the beans to expand while cooking.

Set the slow cooker to high, and cook for 3 hours for al dente and 3 ½ – 4 hours for soft.

When finished, taste test one of the garbanzo beans to ensure they’re done. Enjoy!

A spoon scooping out cooked garbanzo beans and showing how to cook chickpeas in the Crock-Pot.

Meal Prep and Storage

  • To Store: Cooked chickpeas can be drained of excess liquid and stored in an airtight container or zip-top bag in the fridge for up to 3-4 days.
  • To Freeze: Leftovers can be thoroughly drained and frozen in a freezer-safe zip-top bag or container for up to 3-6 months. 
  • To Reheat: Cold chickpeas can be reheated by microwaving or putting them in a small amount of water on the stovetop, bringing it up to a simmer just until warmed through. For a drier texture, they can also be baked on a parchment paper-lined cookie sheet for 10 minutes at 350°F.
A silver strainer full of cooked chickpeas that have been thoroughly drained.

FAQs

Are garbanzo beans and chickpeas the same thing?

Yes, garbanzo beans are simply the Spanish name for chickpeas, and both reference the same legume! The names are used interchangeably throughout the United States.

Are chickpeas healthy?

While moderately dense in carbs and calories, chickpeas come packed with plenty of healthy fiber and plant-based protein. Additionally, they contain nutrients such as potassium, folate, magnesium, iron, and B vitamins, which all help to support cardiovascular health.

A 1-ounce serving of chickpeas contains about 46 calories, 8 grams of carbs, 2 grams of fiber, and 3 grams of protein.

Can you eat raw chickpeas?

Aside from being unappetizing, uncooked chickpeas should not be eaten as they contain toxins like lectin, which causes severe gastrointestinal distress. Either cooked or canned garbanzo beans can be safely eaten without reheating, however, as cooking destroys the active lectins.

Do chickpeas have to be soaked?

No, it is not necessary to soak chickpeas overnight in order to cook them. Just be sure to cook them until fork tender using one of the various methods noted above.

Should you peel chickpeas?

While some argue that peeling chickpeas will give them an incredibly smooth texture, it takes quite a bit of time with minimal reward. So no, cooked garbanzo beans do not have to be peeled to be used in recipes.

Expert Tips and Tricks

  • Wash them well. Carefully sort and rinse your dried garbanzo beans before cooking, to remove any debris leftover from harvesting and processing. 
  • Add some spice. Including turmeric, garlic cloves, bay leaf, or any other seasoning(s) while cooking can infuse the batch with amazing flavor.
  • Save the liquid. Make your own aquafaba as a vegan egg whites substitute by boiling down the leftover cooking liquid until slightly thickened. 
  • Add baking soda. For every 1 cup of dried chickpeas, ½ teaspoon baking soda in the cooking water can help them soften more.
  • Get toasty. Garbanzo beans slow-roasted on a baking sheet in the oven make for a delicious, crunchy snack full of protein.
A bowl full of cooked garbanzo beans that are full of fiber, protein, and calories.

More Chickpea Recipes

Cooked garbanzo beans taste absolutely delicious on their own, served with a sprinkling of salt, a bit of lemon juice, and some fresh parsley. But here are just some of the many delicious recipes in which these creamy legumes can be used:

Tap stars to rate!

5 from 13 votes

How to Cook Chickpeas (Garbanzo Beans)

Learn How to Cook Chickpeas that are better than canned, using these three quick and easy no-soaking methods! Give dried garbanzo beans the perfect soft or al dente texture in the Instant Pot, Crock-Pot, or on the stovetop.
A close-up image of cooked garbanzo beans with parsley that shows how to cook chickpeas from scratch.
Yield 12 servings
Prep 5 minutes
Cook 2 hours
Total 2 hours 5 minutes

Ingredients 

  • 1 lb. dried chickpeas sorted, rinsed and drained
  • 6-8 cups water
  • 1 tsp. salt optional

Instructions 

  • Rinse, sort, and drain the garbanzo beans of any visible dirt and debris.

Stovetop Method:

  • In a large pot add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ – 2 inches.
  • Bring the pot to a boil, cover with a lid and reduce heat to a simmer.
  • Simmer chickpeas for 1 ½ hours for al dente and 2 hours for soft.
  • Drain excess water and use cooked chickpeas as desired.

Slow Cooker Method:

  • Add 1 pound chickpeas, salt, and enough water to cover them by 1- 1 ½ inches in a 6-quart slow cooker.
  • Set slow cooker to high and cook for 3 hours for al dente and 3 ½ – 4 hours for soft.
  • Drain excess water and use cooked chickpeas as desired.

Instant Pot Method:

  • Add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ – 2 inches in a 6-quart Instant Pot.
  • Set Instant Pot to high pressure and cook for 30-35 minutes for al dente and 35-40 minutes for soft.
  • Allow a 10 minute natural pressure release.
  • Drain excess water and use cooked chickpeas as desired.

Tap stars to rate!

5 from 13 votes

Notes

  • 1 pound dried chickpeas equals ~6 cups cooked chickpeas.
  • 1 serving is equivalent to ½-cup cooked chickpeas.

Meal Prep and Storage

  • To Store: Cooked chickpeas can be drained of excess liquid and stored in an airtight container or zip-top bag in the fridge for up to 3-4 days.
  • To Freeze: Leftovers can be thoroughly drained and frozen in a freezer-safe zip-top bag or container for up to 3-6 months. 
  • To Reheat: Cold chickpeas can be reheated by microwaving or putting them in a small amount of water on the stovetop, bringing it up to a simmer just until warmed through. For a drier texture, they can also be baked on a parchment paper-lined cookie sheet for 10 minutes at 350°F.

Nutrition

Calories: 137kcal, Carbohydrates: 22g, Protein: 7g, Fat: 2g, Sodium: 174mg, Potassium: 330mg, Fiber: 6g, Sugar: 4g, Vitamin A: 25IU, Vitamin C: 1.5mg, Calcium: 43mg, Iron: 2.4mg

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

Made this recipe?Leave a comment below!
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Comments

  1. 5 stars
    This is a simple and delicious recipe. I love it. I am so happy I found this recipe. Its so nice to make something different. Thanks A lot!

  2. 5 stars
    Wow! Thank you for the three different ways to do this. I will be making them in my crockpot this week!