How to Cook Dried Chickpeas (Ultimate Guide)



  1. 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
  2. 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 for 8 hours or overnight.
    Drain and rinse.
  1. 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.
  2. 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 ½ to 2
    hours (see notes).
  3. 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. Note that some of
    our readers have found this method to make very soft beans, so if you
    are looking for firmer beans, keep an eye on them towards the end of


• Stovetop Method: When simmering, you can keep the pot lid off or on,
but slightly ajar (allowing some steam to escape while cooking). Beans
simmered without a lid will be cooked, but firm (perfect for salads or
chili). Beans cooked with the lid on, but ajar, will be creamier, softer, and
will break apart more easily. These are perfect for hummus or dishes
where you want the beans to break apart.
• Adding Salt: You can add some salt, but only add salt towards the end of
cooking since adding it in the beginning can cause the beans to become
a little tough. We like adding a generous pinch of salt when there are
about 30 minutes of cooking time left.
• Adding baking soda: Baking soda is often added when cooking dried
beans. Some say it can reduce the gassy effects of fresh beans since it
binds to sugars and helps to break them down, making the beans easier
to digest. If you plan to add baking soda, add about 1 tablespoon to the
soaking water for the stovetop methods. If using a slow cooker, add 1/4
teaspoon along with the beans and water before turning the slow cooker