How To Cook Chickpeas (The Ultimate Guide!)

Name: How To Cook Chickpeas (The Ultimate Guide!)
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 2 cups dried chickpeas (1 lb, 453 g); 6 cups filtered water (1.4 L); ½ Tbsp salt

Whether you’re vegetarian or not, learning how to cook chickpeas is a must for rounding out your kitchen skills! This guide will teach you everything you need to know about garbanzo beans, from measuring and cooking to storage and flavorings. Instant Pot, stovetop, and slow cooker methods included!

All about chickpeas

Chickpeas are part of the legume family, just like kidney beans, lima beans, and black beans. The name chickpea is derived from Latin, but you may have heard them go by their Spanish name — garbanzo beans.

While both refer to the same food, there are actually two main categories of chickpeas. Kabuli-type is large, round, and light-colored, and it’s fairly common in the US. Desi-type is smaller, irregularly shaped, and typically found in places like India or the Middle East.

Beyond their many names, chickpeas have exploded in popularity in Western countries due to their nutrient profile. You can read all about that in my post dedicated to debunking chickpea nutrition!

Now, let’s get to the juicy part — cooking! Understanding how to cook chickpeas couldn’t be easier. There are quite a few tips on making them just right, so stay with me!

Dried to cooked measurements

This post highlights how to cook chickpeas from their dried form, and it’s really the only way I suggest cooking them. Compared to what you’ll get in a can, the flavors and textures are unmatched. With that said, here is a handy conversion table for your convenience:

1 cup of dried beans = 3 cups of cooked beans
⅓ cup of dried beans = 1 cup of cooked beans
1 pound of dried beans = about 2 cups dried beans
1 pound of dried beans = about 6 cups of cooked beans

How to cook chickpeas (3 methods)

Now that you’ve figured out how many chickpeas you want to make, it’s time to choose your cooking method. We’ll be covering preparation, Instant Pot, Stovetop, and slow cooker methods.

After cooking your chickpeas, you can roast them into crispy perfection, air fry your chickpeas, or eat them as is!

Prep

Just like other legumes, chickpeas need a little TLC before you start cooking them. First, sort through them to find brown or black chickpeas, rocks, etc. Add the sorted chickpeas to a colander and rinse them thoroughly, then let them drain.

Do you need to soak chickpeas?

Many people swear by soaking their chickpeas, but I’ve never found this step to be necessary. The following methods are all no-soak, which saves a whole lot of time!

How To Cook Chickpeas In The Instant Pot

Transfer the rinsed and drained chickpeas to a 6 or 8-quart Instant Pot or another pressure cooker. Add salt, seasonings (if you’re using any), and filtered water at a 3:1 ratio. For example, if you’re making 2 cups of chickpeas, add 6-8 cups of water. You want them to be covered by about 2 inches.

Close the Instant Pot lid, making sure the pressure valve is sealed. On manual mode, set it to high pressure and cook the chickpeas for 50 minutes.

If you’re making hummus, cook them for an additional 5-10 minutes. Once the timer goes off, let the Instant Pot naturally release for 10 minutes then open the pressure valve.

How To Cook Chickpeas on The Stovetop

Transfer the rinsed and drained chickpeas to a large stockpot. Add salt, seasonings, and filtered water at a 3:1 ratio, or until they are covered by about 2 inches.

Bring the chickpeas to a boil, give them a stir, then cover the pot with a lid. Reduce the heat to low, and let them simmer for 1 ½ – 2 hours (less for firmer chickpeas, more for a softer texture).

How To Cook Chickpeas In The Slow cooker

Transfer the rinsed and drained chickpeas to a 6 or 8-quart Crockpot or another slow cooker. Add salt, seasonings, and filtered water at a 3:1 ratio, or until they are covered by about 2 inches.

Set the slow cooker to high, and cook the chickpeas for 3-4 hours (3 for a firm chickpea, 4 for a very soft texture). If you have more time, cook them for 6-8 hours on low.

Chickpeas garnishes with lemon and parsley.

Tips for cooking chickpeas

Cooking chickpeas isn’t rocket science, but I have a few key pointers that will make your experience so much easier:

Sort the chickpeas: Although it may seem like a pain, carefully sorting your chickpeas will help you avoid a trip to the dentist. You’ll often find small rocks mixed in with chickpeas, brown or black spotted chickpeas, or clumps of dirt.
Rinse and drain: Thoroughly rinsing and draining chickpeas before cooking them is the best way to remove dirt and debris left from the harvesting or processing period.
Don’t forget salt: Salting the liquid makes an immense difference in the overall taste. Don’t skip this crucial step!
Save the liquid: If you don’t eat eggs, save the aquafaba (cooking water). You can use it in vegan baked goods and other recipes as an egg replacement (like our vegan aquafaba popsicles – they taste like marshmallows!)

Flavor variations

The best part about making chickpeas from home is experimenting with different flavor infusions! Here’s a list to get you started:

Herbs: Add 1-2 bay leaves during the cooking process. If you want to use more delicate herbs, enclose them in a tea bag (or cheesecloth) before adding them to the water.
Chilis: If you’re up for some spice, add dried chilis, like chipotle, guajillo, or ancho, to the Instant Pot, stockpot, or Crockpot.
Vegetables: Infuse hearty flavors with fresh veggies like onion, garlic, celery, or carrots. I suggest sautéing them first to bring out the flavors. Also, keep the vegetables on the chunkier side for easier removal at the end.

Storing & reheating

Leftover chickpeas are a lifesaver when hunger strikes! Use them to make hummus, in a quick chana masala, or as a salad garnish. Just follow these tips to keep your chickpeas fresh:

Fridge: Drain or save the aquafaba, then store your chickpeas in an airtight container for 4-5 days in the fridge.
Freezer: Once cooled completely, transfer the chickpeas to a freezer-safe bag or container and store them for up to 5-6 months.
Thaw: Thaw them in the fridge overnight and use them as needed in recipes.
Reheating: You can warm chickpeas in the oven by baking them for 10 minutes at 350 degrees F. This will yield a dry, meaty texture to use in recipes like veggie burgers.

How to use chickpeas

Find out just how easy chickpeas are to use in a wide variety of recipes. We’re got a TON of easy chickpea recipes on Live Eat Learn, but here are a few of my favorites:

Chickpea FAQs

What is the best way to cook chickpeas?

Although there is no “best” way to cook chickpeas, the most convenient, time-saving, and consistent option is the Instant Pot. Add everything in, press start, and they’re ready in under an hour.

Do you have to soak chickpeas before cooking them?

No, you don’t have to soak chickpeas before cooking them. Although many people encourage it, there are limited data on its effectiveness in terms of digestibility. One benefit is a decreased cook time, so if you’re cooking them on the stovetop, it may make sense to soak them overnight. However, if you forget, the benefits are outweighed by the overall time it takes to soak them.

Are dry chickpeas better than canned chickpeas?

Yes, the overall taste and texture are much better when you cook chickpeas from dry as opposed to canned chickpeas. Once you cook them yourself, you’ll never want to eat canned chickpeas again!