How to Cook Dried Chickpeas (Stovetop and Instant Pot)
Cooking chickpeas from dried is cheaper and tastier than canned. Here is how to soak and cook them on the stove or in a pressure cooker, and how to store them.
Canned chickpeas are convenient, but cooking them from dried is cheaper, gives you better texture and lets you control the salt. One pound of dried chickpeas makes about 6 cups cooked, the equivalent of four cans.
It takes a little planning because of the soaking, but the active work is only a few minutes. Cook a big batch and freeze it in portions.
Step 1. Soak
Rinse the chickpeas and pick out any stones. Cover with plenty of cold water, at least 3 inches (8 cm) above the beans, and soak for 8 to 12 hours. They will roughly double in size. Drain and rinse.
- Quick soak: cover with water, bring to a boil for 2 minutes, then turn off the heat and leave covered for 1 hour.
Step 2. Cook on the stovetop
Place the soaked chickpeas in a large pot, cover with fresh water by about 2 inches (5 cm) and add a bay leaf. Bring to a boil, skim off any foam, then simmer gently, partly covered, for 60 to 90 minutes until tender. Add 1 teaspoon of salt in the last 15 minutes.
Or cook them in an Instant Pot
Cook soaked chickpeas with water to cover by 2 inches on high pressure for 12 to 15 minutes, followed by a natural release. Unsoaked chickpeas need about 40 to 45 minutes.
The trick for extra-creamy hummus
For hummus, add 1/2 teaspoon of baking soda to the cooking water and cook the chickpeas until they are very soft and starting to fall apart. This loosens the skins and gives you the smoothest dip.
- Extra-Smooth Homemade Hummus: Silky, creamy and much better than store-bought. Three simple tricks turn a can of chickpeas into the smoothest hummus you have ever made.
How to store cooked chickpeas
Keep cooked chickpeas in some of their cooking liquid in the fridge for up to 5 days. To freeze, drain them, spread them on a tray to freeze individually, then transfer to bags for up to 6 months.
Recipes using chickpeas
- Easy Chickpea Curry with Spinach: Chickpeas simmered in a fragrant tomato and coconut sauce with ginger, garlic and warm spices, finished with spinach. A 30-minute pantry dinner.
- Crispy Roasted Chickpeas: Crunchy, savory and seriously snackable. The tricks that make roasted chickpeas truly crispy, plus three seasoning blends to try.
- Mediterranean Chickpea Salad: Crunchy vegetables, tender chickpeas and lots of fresh herbs in a punchy red wine vinaigrette. A no-cook lunch that is ready in 15 minutes.
- Moroccan Chicken Tagine with Chickpeas: Chicken thighs slowly simmered with warm spices, chickpeas, apricots and lemon until tender. All the flavor of a traditional tagine, made in a regular pot.
- Kale Caesar Salad with Crispy Chickpeas: All the garlicky, cheesy flavor of a classic Caesar with a lighter yogurt dressing, massaged kale and crunchy roasted chickpeas instead of croutons.
Why cook chickpeas from scratch?
Canned chickpeas are convenient, but chickpeas cooked from dried have a creamier texture, a nuttier flavor and cost a fraction of the price. One pound of dried chickpeas makes about six cups cooked, the equivalent of four cans. Cooking them yourself also lets you control the salt and avoid can linings.
Home-cooked chickpeas make noticeably smoother hummus, and the cooking liquid, called aquafaba, can be used as an egg substitute in vegan baking.
Soaking methods
The overnight soak is the most reliable. Cover the chickpeas with at least three times their volume of cold water and leave them for 8 to 12 hours. They will double in size, so use a large bowl.
If you forget to soak them, use the quick-soak method. Bring the chickpeas and water to a boil, boil for two minutes, then cover and leave them off the heat for one hour. Drain, rinse and cook as usual.
Adding a teaspoon of salt to the soaking water seasons the chickpeas from within and helps the skins soften. A pinch of baking soda in the soaking water also speeds up cooking, which is especially helpful with older chickpeas.
Cooking on the stove
- Drain and rinse the soaked chickpeas and place them in a large pot.
- Cover with fresh water by about 5 centimeters and add a bay leaf, a garlic clove or half an onion if you like.
- Bring to a boil, skim off any foam, then lower the heat to a gentle simmer.
- Cook for 60 to 90 minutes, until the chickpeas are completely tender and creamy inside.
- Add salt during the last 15 minutes and let the chickpeas cool in their cooking liquid.
Cooking in a pressure cooker or slow cooker
In an electric pressure cooker, cook soaked chickpeas on high pressure for 12 to 15 minutes, or unsoaked chickpeas for 40 to 45 minutes, followed by a natural release of 15 minutes. This is the fastest way to cook dried chickpeas.
In a slow cooker, cover soaked chickpeas with water and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It is a hands-off method that works well overnight or while you are at work.
How to tell when chickpeas are done
Taste a few chickpeas from different parts of the pot. They should be tender all the way through, with no chalky center, and easy to squash between your tongue and the roof of your mouth. For hummus, cook them a little longer so they are very soft and starting to fall apart.
Storing and freezing cooked chickpeas
Store cooked chickpeas in their cooking liquid in the fridge for up to five days. To freeze them, drain them, pat them dry and freeze them on a tray before moving them to freezer bags. They keep for up to six months and can be added straight from frozen to soups, stews and curries.
Chickpea nutrition
One cup of cooked chickpeas provides about 270 calories, 15 grams of protein and 12 grams of fiber, along with folate, iron, manganese and magnesium. Their combination of protein and fiber makes them filling and helps keep blood sugar steady, which is why they appear so often in Mediterranean and Middle Eastern cooking.
Ways to use cooked chickpeas
- Blend them into smooth homemade hummus
- Roast them with olive oil and spices for a crunchy snack
- Toss them into salads and grain bowls
- Simmer them in a curry with coconut milk and spinach
- Add them to soups and stews for protein and fiber
- Mash them with Greek yogurt and herbs for a sandwich filling
Troubleshooting chickpeas
If your chickpeas stay firm after two hours of cooking, they are probably old, since dried legumes become harder to soften the longer they are stored. Buy them from a store with a high turnover and use them within a year. Very hard water can also slow cooking, so a pinch of baking soda in the pot helps.
If your chickpeas are falling apart, they were cooked at too vigorous a boil. Keep the water at a gentle simmer, with small bubbles breaking the surface, and they will hold their shape. Overcooked chickpeas are not wasted, though. They make the creamiest hummus.
Some people find chickpeas cause bloating. Soaking, discarding the soaking water and cooking them until fully tender all make them easier to digest.
Flavoring the cooking water
Chickpeas absorb flavor as they cook. Add a bay leaf, a few garlic cloves, half an onion, a sprig of rosemary or a strip of kombu seaweed to the pot, and remove them before serving.
Frequently asked questions
Do I have to soak chickpeas?
Soaking shortens the cooking time and helps them cook evenly. In a pressure cooker you can skip it, but they take longer.
How many cans equal one cup of dried chickpeas?
One cup of dried chickpeas makes about 2 1/2 to 3 cups cooked, roughly two cans.
Why are my chickpeas still hard?
Old chickpeas or hard water can slow cooking. Keep simmering and add a pinch of baking soda.
Do I have to soak chickpeas?
Not if you use a pressure cooker, but soaking shortens the cooking time and gives more even results.
Why are my chickpeas still hard?
They may be old or your water may be very hard. Add a pinch of baking soda and keep cooking.
How many cups does one cup of dried chickpeas make?
About three cups of cooked chickpeas.
What is aquafaba?
It is the cooking liquid of chickpeas. It can be whipped like egg whites for vegan meringues and mousses.
Should I peel chickpeas?
Only for very smooth hummus. Otherwise the skins are fine to eat.
Can I cook chickpeas without salt?
Yes, but salting them during the last part of cooking makes them taste much better.
Are dried chickpeas cheaper than canned?
Yes. Dried chickpeas usually cost about half as much per serving.
Can I use the soaking water for cooking?
It is better to discard it and cook the chickpeas in fresh water.
Can I cook chickpeas in broth?
Yes. It adds flavor, especially if you plan to serve the chickpeas whole.