Three Simple Methods for Cooking Dried Chickpeas
There are three simple methods for cooking chickpeas. The first two use the stove, and the third uses a slow cooker. We use all three methods in our kitchen; our choice usually depends on timing. The long soak allows you to get most of the prep time done overnight. The quick soak allows you to start with dried beans and finish with cooked beans in about 3 hours, and the slow cooker method is completely hands-off. If you use the slow cooker method, there is no need to soak the dried beans.
There are three simple methods for cooking chickpeas. The first two use the stove, and the third uses a slow cooker. We use all three methods in our kitchen; our choice usually depends on timing. The long soak allows you to get most of the prep time done overnight. The quick soak allows you to start with dried beans and finish with cooked beans in about 3 hours, and the slow cooker method is completely hands-off. If you use the slow cooker method, there is no need to soak the dried beans.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (74g)
- Sodium 166.444 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Look through the dried beans and pick out anything that doesn’t look like a bean — sometimes a rock or something else from the bulk aisle sneaks in.
- If you are using the stovetop to cook the beans, you need to soak the dried beans. There are two options: Long Soak and Quick Soak.
- Long Soak Beans: Add dried beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans 8 hours or overnight. Drain and rinse.
- Quick Soak Beans: Add the dried beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. Drain and rinse.
- If using the stovetop, add the soaked, drained and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 1/2 to 2 hours (see notes).
- If using a slow cooker, add dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. There is no need to soak the beans when using a slow cooker.
Substituting canned chickpeas for freshly cooked dried legumes alters the final texture significantly because canned varieties undergo high-heat pressure retorting that softens the interior completely differently than gentle simmering. Sorting through your dried beans before starting remains critical, as small stones or debris frequently migrate into bulk bins during agricultural processing. Legumes must be submerged under several inches of water during any soaking phase because they triple in volume as hydration occurs.
- Discard any floating beans during the sorting phase, as floaters indicate hollow or desiccated interiors that will never soften properly during cooking.
- Keep the simmering water at a gentle bubble rather than a rolling boil during stovetop cooking to prevent the outer skins from splitting away from the starchy interior.
- Add salt only toward the final thirty minutes of simmering if your local water is exceptionally hard, preventing mineral interference that toughens pectin in the bean skins.
- Store cooked chickpeas in their own cooking liquid within airtight containers in the refrigerator for up to five days to maintain optimal moisture levels.
Each cooking route offers distinct advantages depending on scheduling constraints rather than final taste profiles. Selecting the appropriate method ensures consistent cell wall breakdown without requiring constant kitchen supervision.
