How to Cook Dried Chickpeas (Soak & Boil Method)

Learn how to cook dried chickpeas with this easy soak & boil method. This recipe makes about 3 cups of cooked chickpeas. All you need is water and one cup of dried chickpeas! Keep reading for instructions on how to do so on the stovetop, in an Instant Pot or pressure cooker.

I’m willing to bet the number one reason that we end up grabbing a can of chickpeas instead of making them from scratch is because of convenience and time. I do it all the time, and there’s no shame in it!

But once you learn how to cook dried chickpeas, it becomes a lot less daunting. The most important step is just planning ahead. I like soaking my chickpeas overnight because there’s no stress for them to soften quickly, and I don’t have to set a timer.

Once you’ve learned how to cook chickpeas from scratch, you’ll notice how much cheaper it is buying them dry over using cans. Not only is it cheaper, there’s less waste and the quality is truly better. There’s nothing like a batch of hummus made with chickpeas cooked from scratch.

The texture is truly different, it’s creamier and smoother. Don’t believe me? Try it yourself!

This soak & boil recipe couldn’t be easier; the hardest thing about it is having patience while they soak.

We use chickpeas in many Moroccan recipes, and I remember my grandma making large batches of these and having my cousins and I remove the skins once they were done. The peels come right off, so if you’re into an even creamier batch of hummus, maybe try skinning them if you’ve got the time.

Plus (and I know this sounds silly) there’s a sense of pride that comes whenever you make a recipe completely from scratch. And the payoff here is pretty awesome considering how easy these are to make.

It’s a walk in the park compared to baking your own bread or making pasta from scratch.

Whether you’re using them to make this Chickpea Soup, 15-Minute Chickpea Salad, or Stewed Chickpeas, you’ll be impressed by the creamy smooth texture these provide.

What You’ll Need

• dried chickpeas (garbanzo beans)
• water

Find the full ingredient list with exact quantities in the recipe card below.

Step by Step Instructions

Feel free to add some onion, garlic, and herbs to the liquid you boil the garbanzo beans in if you’d like to add flavor. You could also boil them in broth or stock to add even more flavor.

Pressure Cooker & Instant Pot Instructions

Both of these alternate cooking methods can be utilized after soaking your chickpeas for 8+ hours.

Pressure Cooker Instructions: To cook your soaked garbanzo beans, add to your pressure cooker and add liquid just until they’re covered. Pressure cook on high for 15 minutes. Carefully open the pressure cooker according to manufacture instructions. Strain all remaining liquid and enjoy!

Instant Pot Instructions: To cook your soaked garbanzo beans, add to your instant pot and add water just until they’re covered. Select the pressure cooking setting and set the timer for 15-18 minutes (depending on how well done you’d like your chickpeas). Quick release and strain all remaining liquid. Enjoy!

Soaking Tips

As mentioned in the recipe notes, your chickpeas need to soak for at least 8 hours. You can let them soak for up to 24 hours. If you do end up letting them soak this long, I recommend replacing the water (strain and refill the bowl with fresh water) to keep things fresh.

After 24 hours, the chickpeas can start to ferment, so I wouldn’t do any longer than this.

Once they’ve soaked for long enough and doubled in size, you’re ready to get cooking!

Cooking With A Can of Chickpeas vs. This Recipe

One can of chickpeas usually contains about 1 and 3/4 of a cup of chickpeas, plus the canning liquid.

Once the 1 cup of chickpeas used in this recipe have soaked in water for the allotted 8+ hours, they double in size, making about 2 cups. After soaking & boiling you’ll end up with about 3 cups of chickpeas.

This means that this recipe makes almost double what you would get out of a can of chickpeas. You can definitely measure out the exact quantity you need for whatever recipe you’re using these in, and plan accordingly from there.

If you plan to use these chickpeas in soups or stews where they’ll be simmering for 45+ minutes in a broth or liquid, you could use them after soaking and skip the cooking step altogether (since they’ll be cooked for long enough anyway).

Alternatively you could cook them separately (like we do in step 3 of this recipe) and add to your stews, soups, etc., towards the end.

Let’s Talk Aquafaba

If you’re a big chickpea fan, you’ve probably heard all about aquafaba. This magical ingredient comes from the liquid that the chickpeas (or any legume) cook in.

What makes it so special is it’s ability to mimic egg whites, without any animal products needed. You can whip the liquid into fluffy stiff peaks and use in baking recipes.

So if you’re in need of that kind of an ingredient, feel free to cool and save your cooking liquid and store in an air tight container in the fridge. This stuff should keep for up to 5 days when stored properly.

How to Use Your Garbanzo Beans

Once you’ve learned to cook dried garbanzo beans, making your own hummus feels like a right of passage. I swear the creaminess and overall texture is on another level when you make it from scratch instead of using a can of chickpeas.

This applies for pretty much any recipe you decide to make with your chickpeas. I like using them in soups, stews, making these spice roasted chickpeas and adding them as toppers to soups and salads.

Here are some additional recipe ideas:

Other Tips

Some people swear by adding a teaspoon or two of baking soda to the liquid you soak and/or boil the chickpeas (or any dried beans) in to help with reducing their gassy effects and produce a better texture. Feel free to experiment with this if you’d like!

Other people have recommended skimming the foam off the top of the chickpeas while they boil and simmer. I haven’t found a need to do this, but you can definitely try it out if you’re interested.

Storage

Once your chickpeas have cooked fully you can strain them from their liquid and cool. Store in an air tight container in the fridge for up to 4 days.

You can also add to a ziploc bag or air tight container and freeze them. They should keep in the freezer for up to 3 months.

If you’re going to cook them in soups or stews, you can use straight out of the freezer. Thaw before using in salads or without cooking further.

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