How to Cook Chickpeas

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.

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! 

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. 

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.

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.

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!

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.

FAQs

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.

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:

• Homemade Hummus 
• Falafel Recipe
• Roasted Beet Hummus
• Lentil Hummus
• Chickpea Curry
• Mediterranean Chickpea Salad with Cucumber