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

Course Dinner
Cuisine Indian, Mediterranean
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 servings
Calories 137 kcal

Ingredients

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

Instructions

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

Stovetop Method:

  1. In a large pot add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ - 2 inches.

  2. Bring the pot to a boil, cover with a lid and reduce heat to a simmer.
  3. Simmer chickpeas for 1 ½ hours for al dente and 2 hours for soft.

  4. Drain excess water and use cooked chickpeas as desired.

Slow Cooker Method:

  1. Add 1 pound chickpeas, salt, and enough water to cover them by 1- 1 ½ inches in a 6-quart slow cooker.

  2. Set slow cooker to high and cook for 3 hours for al dente and 3 ½ - 4 hours for soft.

  3. Drain excess water and use cooked chickpeas as desired.

Instant Pot Method:

  1. Add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ - 2 inches in a 6-quart Instant Pot.

  2. Set Instant Pot to high pressure and cook for 30-35 minutes for al dente and 35-40 minutes for soft.

  3. Allow a 10 minute natural pressure release.
  4. Drain excess water and use cooked chickpeas as desired.

Recipe 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 Facts
How to Cook Chickpeas (Garbanzo Beans)
Amount Per Serving
Calories 137 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 174mg8%
Potassium 330mg9%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 25IU1%
Vitamin C 1.5mg2%
Calcium 43mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.