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Discover how to cook dried chickpeas with this simple dish: a white bowl filled with perfectly cooked chickpeas, garnished with lemon wedges and chopped herbs, elegantly placed on a countertop.
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5 from 3 ratings

How To Cook Dried Chickpeas (No Soaking)

Learn how to cook dried chickpeas perfectly every time! This guide covers stovetop, Instant Pot, and slow cooker methods (+ flavoring ideas).
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Dishes
Cuisine: Greek, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: how to cook chickpeas, how to cook dried chickpeas
Servings: 6 cups
Author: Sarah Bond

Ingredients

  • 2 cups dried chickpeas 1 lb, 453 g
  • 6 cups water 1.4 L
  • ½ Tbsp salt

Instructions

  • Sort through to find black chickpeas, rocks, etc. Rinse thoroughly in a colander.
    Chickpeas in a metal strainer placed over a glass bowl, with water partially visible beneath, on a light-colored surface.

Instant Pot

  • Transfer chickpeas to a 6 or 8-quart pressure cooker. Add salt and water.
    Close the lid, making sure the pressure valve is sealed. Set it to high pressure on manual mode, then 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 pressure release for 10 minutes before opening the pressure valve.
    Split image: Left side shows how to cook dried chickpeas in an Instant Pot with water. Right side displays cooked chickpeas being scooped with a spoon.

Stove Top

  • Transfer chickpeas to a large pot. Add salt and water.
    Bring the chickpeas to a boil, give them a stir, and 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).
    Side-by-side image of a pot with dry chickpeas soaking in water and another pot showcasing the perfect outcome from your dried chickpeas recipe, as a cooked chickpea is ladled out of boiling water.

Slow Cooker

  • Transfer chickpeas to a 6 or 8-quart slow cooker. Add salt and water.
    Cook the chickpeas for 3-4 hours on high (3 for a firm chickpea, 4 for a very soft texture). You can also cook the chickpeas for 6-8 hours on low.

Video

Notes

Fridge Storage: Drain or save the aquafaba, then store your chickpeas in an airtight container in the fridge for 4-5 days.
Freezer Storage: Transfer to a freezer-safe bag or container and store for 5-6 months.
How To Thaw: Thaw in the fridge overnight and use as needed.
Reheating: Warm chickpeas in the oven for 10 minutes at 350 degrees F.
Add Herbs: Add 1-2 bay leaves during cooking! A sprig of rosemary or thyme also complements the beans nicely, giving them a slightly herbal, savory note.
Add Spices: If you’re up for some heat, add whole dried chilis (like chipotle or ancho). Or, toss in a cinnamon stick or a few whole cloves for a warm, earthy twist. Cumin seeds or a pinch of smoked paprika can also lend a subtle depth.
Add 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 veggies on the chunkier side for easier removal!)
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