How to Cook Chickpeas (Garbanzo Beans): 3 Ways

This chef-tested guide shows you how to cook chickpeas from dried beans using three methods: stovetop, Instant Pot, or slow cooker. You’ll learn how to soak chickpeas, when to salt them, and how optional techniques like adding baking soda or removing the skins can produce extra-creamy, hummus-worthy results.

After cooking thousands of batches of beans on the line at Lupa in New York City, I learned that beans are deceptively difficult to cook well. They may seem simple, but achieving a perfectly creamy, tender texture takes proper technique and a few key decisions that many recipes overlook.

Cooking chickpeas from dried gives you more control over their texture, seasoning, and sodium level. You can simmer them with aromatics, herbs, and spices, creating chickpeas with fuller flavor and a rich, naturally thick cooking broth that can be used in soups, sauces, and grains. Once cooked, they’re incredibly versatile. Fold them into my Cucumber Tomato Salad, mix them into Tabouli Salad, or blend them into the creamiest Homemade Hummus.

Whether you’re meal-prepping for the week or upgrading your salads, dips, and bowls, learning how to cook chickpeas from scratch is an easy way to add satisfying plant-based protein to your meals.

Table of Contents

• Rinse and Sort Chickpeas Before Cooking
• Why Soak Chickpeas Before Cooking?
• Should You Soak Chickpeas with Salt or Baking Soda?
• Three Soaking Methods
• Ingredient Notes
• How to Cook Chickpeas (Stovetop, Instant Pot, or Slow Cooker)
• Optional Step: Remove Chickpea Skins
• Flavor Variations for Cooking Chickpeas
• Recipes to Use Your Cooked Chickpeas
• How to Store and Freeze Cooked Chickpeas
• Recipe Card
• FAQs

Rinse and Sort Chickpeas Before Cooking

Before soaking, rinse the dried chickpeas and sort through them to remove any small stones, debris, or damaged or discolored chickpeas.

How to do it:

• Rinse the chickpeas in a fine-mesh strainer under cool running water.
• Spread them out and remove any stones, debris, or damaged chickpeas.

This quick step takes less than a minute and helps prevent any unwanted grit or debris from ending up in the finished dish.

Why Soak Chickpeas Before Cooking?

For the best results, soak chickpeas overnight. Short on time? Use the quick-soak method.

Soaking dried chickpeas hydrates them before cooking, helping them cook more quickly and evenly.

• Shorter cooking time: Soaked chickpeas cook faster because they have already absorbed water and begun to soften.
• More even texture: Pre-soaking helps the chickpeas cook uniformly, reducing the likelihood of firm centers or unevenly cooked beans.
• Potentially easier to digest: Chickpeas contain oligosaccharides, natural carbohydrates that can contribute to gas and bloating. Some of these sugars leach into the soaking water, which is why I recommend discarding it and rinsing the chickpeas before cooking.
• Creamier results: Properly hydrated chickpeas develop a softer, creamier texture, which is especially helpful when making hummus.

Should You Soak Chickpeas with Salt or Baking Soda?

There’s debate about whether to salt chickpeas during the soaking process. Salt can help soften the skins and promote more even hydration, resulting in fewer split chickpeas.

After testing both methods, however, I found that chickpeas soaked without salt have a cleaner, nuttier flavor. For that reason, I prefer an unsalted soak.

What about baking soda? Some cooks add baking soda to the soaking water to help loosen the skins and create a creamier texture, particularly for hummus. I prefer not to use it during soaking. Instead, I reserve a small amount for the optional skin-removal step immediately before cooking. This provides greater control and helps preserve the chickpeas’ clean flavor.

Three Soaking Methods

Each method rehydrates dried chickpeas and helps them cook more evenly. Choose the option that best fits your schedule. These instructions are written for 1 pound of dried chickpeas.

Regardless of the method you choose, discard the soaking water, rinse the chickpeas thoroughly, and cook them in fresh water.

Overnight Soak (My Preferred Method)

Time: 8 to 12 hours
Water: Cover by 2 to 3 inches of cold water

1. Rinse and sort the chickpeas.
2. Place them in a large bowl and cover with cold water.
3. Refrigerate for 8 to 12 hours.
4. Drain and rinse thoroughly.

Quick Soak (Boil & Rest)

Time: About 1 hour, plus a brief boil
Water: Cover by 2 to 3 inches of water

1. Rinse and sort the chickpeas.
2. Place them in a large pot and cover with water.
3. Bring the water to a boil and boil for 1 to 2 minutes.
4. Remove the pot from the heat, cover, and let the chickpeas soak for 1 hour.
5. Drain and rinse thoroughly.

Instant Soak (Boiling-Water Pour-Over)

Time: 1 hour
Water: Use a 6:1 water-to-chickpea ratio

1. Rinse the chickpeas and place them in a large heatproof bowl.
2. Pour the boiling water over the chickpeas.
3. Cover and soak for 1 hour.
4. Drain and rinse thoroughly.

Note: Chickpeas expand considerably as they soak, so use a bowl or pot large enough to prevent the water from overflowing.

Ingredient Notes

These simple ingredients flavor both the chickpeas and their cooking broth. Chickpeas are also called garbanzo beans; they are the same ingredient with two different names.

Dried Chickpeas: Choose chickpeas that are relatively uniform in size and free from cracks or discoloration so they cook at approximately the same rate.

Mirepoix and Garlic (Carrot, Celery, Onion, and Garlic): Mirepoix is a classic French combination of onion, carrot, and celery used to build sweetness and aromatic depth. Garlic adds another layer of savory flavor. Keep the vegetables in large pieces so they are easy to remove after cooking.

Bouquet Garni (Bay Leaf, Thyme, Parsley Stems, and Peppercorns): A bouquet garni is a French bundle of herbs and aromatics used to flavor stocks, soups, and braises. Tie everything together with kitchen twine or enclose it in cheesecloth for easy removal. Use parsley stems rather than leaves; the stems add a clean herbal flavor, while the leaves can become bitter during a long simmer.

Kosher Salt: Salt seasons both the chickpeas and their cooking broth. Follow the cooking instructions below for my tested ratio and the proper time to add it.

Water: Discard the soaking water and cook the chickpeas in fresh water. The cooking liquid will become a light, savory chickpea broth, so if your tap water has a noticeable flavor, use filtered water.

How to Cook Chickpeas (Stovetop, Instant Pot, or Slow Cooker)

Once your chickpeas are soaked and drained, they’re ready to cook. Each of these methods produces tender chickpeas and a light, flavorful cooking broth.

Choose your method:

• Stovetop: Provides the most control over the chickpeas’ texture and the cooking broth.
• Instant Pot: The fastest, most hands-off option and ideal for meal prep.
• Slow Cooker: A gentle, hands-off method that works especially well for large batches and produces a rich, delicate broth.

Quick Water and Yield Guide: For 1 pound of dried chickpeas, use approximately 8 cups (2 quarts) of water, or enough to cover the soaked chickpeas by 2 to 3 inches. One cup of dried chickpeas yields approximately 3 cups cooked; 1 pound yields approximately 6 cups cooked.

Optional Pre-Step for Creamier Chickpeas: Warm the soaked and drained chickpeas with 1 teaspoon of baking soda for 2 to 3 minutes, stirring regularly. Baking soda creates an alkaline environment that helps soften the outer skins, while the stirring helps loosen them. This produces a creamier texture and makes the skins easier to remove after cooking.

Stovetop (My Preferred Method for the Best Flavor and Broth)

This is my preferred method because it gives you the most control. You can taste the chickpeas as they cook, add salt at the right moment, and skim away foam and loose skins, which you cannot do during pressure cooking.

Prepare the Aromatics and Herbs: Add the prepared aromatics and bouquet garni to the pot. The vegetables and herbs will flavor the chickpeas and create a clean, savory cooking broth.

Add Everything to the Pot: Place the soaked chickpeas, including those prepared with the optional baking-soda pre-step, in a large pot. Add enough cold water to cover them by 2 to 3 inches. Measure the water because it determines how much salt you will add later. Use 1 tablespoon of kosher salt for every 4 cups of water. Add the aromatics and bouquet garni.

Bring to a Simmer: Bring the water to a gentle boil, then immediately reduce the heat to maintain a steady simmer. Avoid boiling aggressively, which can cause the chickpeas to split. They should gently bob in the water rather than bounce around the pot.

Add Salt When the Chickpeas Are Mostly Tender: After 30 minutes, taste a chickpea. It should be mostly tender but retain slight firmness at the center. At this stage, skim away any foam or loose skins and stir in the measured salt. If the chickpea is still firm throughout, continue simmering for another 10 to 15 minutes, then taste again before adding the salt.

Finish Cooking: Continue simmering for approximately 10 minutes after adding the salt, then taste again. The chickpeas are ready when they smash easily between your fingers but still hold their shape. The broth should taste balanced and savory.

Strain and Reserve: Strain the chickpeas over a large bowl to reserve the cooking broth. Discard the bouquet garni and remove the vegetables. Store the chickpeas and broth separately for the best texture.

Instant Pot (Fast and Hands-Off)

I prefer the stovetop method for precision, but the Instant Pot is an excellent option when you want tender chickpeas with minimal effort. You cannot taste or adjust the seasoning during pressure cooking, but the high-pressure environment extracts flavor efficiently and produces a rich cooking broth.

Add Everything to the Instant Pot: Place the soaked chickpeas, including those prepared with the optional baking-soda pre-step, in the inner pot with the measured water, aromatics, and securely tied bouquet garni. Do not exceed your model’s fill line for beans and other foods that expand during cooking.

Pressure Cook on High:

• 18 to 22 minutes for tender chickpeas that remain intact, ideal for salads and grain bowls.
• 22 to 26 minutes for softer, creamier chickpeas, ideal for hummus.

Allow a Natural Pressure Release: Let the pressure release naturally for 10 minutes to help prevent the chickpeas from splitting. Carefully release any remaining pressure according to your Instant Pot model’s instructions.

Add the Salt and Let the Chickpeas Rest: Once the pressure is fully released, stir in 1 tablespoon of kosher salt for every 4 cups of water used. Let the chickpeas rest in the hot, salted cooking liquid for 5 to 10 minutes so they can absorb the seasoning. They should smash easily between your fingers while still holding their shape, and the broth should taste balanced and aromatic.

Strain and Reserve: Strain the chickpeas and aromatics over a large bowl, reserving the cooking broth. Discard the bouquet garni and remove the vegetables. Store the chickpeas and broth separately for the best texture.

Slow Cooker (Hands-Off with a Rich Broth)

This method takes the longest, but it produces evenly tender chickpeas and a rich, well-developed cooking broth. It is especially convenient for large batches and days when you prefer a more hands-off method.

Add Everything to the Slow Cooker: Place the soaked chickpeas, including those prepared with the optional baking-soda pre-step, in the slow cooker with the measured water, aromatics, and securely tied bouquet garni.

Cook Until Nearly Tender:

• Low: Cook for 6 to 8 hours, beginning to check for doneness after 5 hours.
• High: Cook for 3 to 4 hours, beginning to check for doneness after 2½ hours.

Cooking times can vary depending on the age and size of the chickpeas and the temperature of your slow cooker.

Add Salt Near the End of Cooking: When the chickpeas are nearly tender but still hold their shape, stir in 1 tablespoon of kosher salt for every 4 cups of water used. Continue cooking for approximately 1 hour, or until the chickpeas smash easily between your fingers while still holding their shape.

Strain and Reserve: Strain the chickpeas over a large bowl to reserve the cooking broth. Discard the bouquet garni and remove the vegetables. Store the chickpeas and broth separately in airtight containers for the best texture.

Optional Step: Remove Chickpea Skins

After testing several methods, this is the one I recommend when you want chickpeas with an especially silky, refined texture. Removing the fibrous outer skins makes the chickpeas more delicate and palatable in salads, soups, bowls, and other dishes. The difference is even more noticeable when the chickpeas are blended into Hummus, creating an exceptionally smooth and creamy result.

This method builds on the earlier baking-soda pre-step, which helps loosen the skins before cooking. Once the chickpeas are cooked and drained, follow these steps to remove them.

How to Remove Chickpea Skins:

1. Place the cooked chickpeas in a large bowl and cover them with lukewarm water.
2. Rub the chickpeas briskly between your palms and fingers. The friction will release the loosened skins.
3. Let the bowl rest undisturbed for a few minutes. The chickpeas will sink while many of the skins float to the surface.
4. Skim away the floating skins with a fine-mesh strainer, slotted spoon, or your hands.
5. Stir the chickpeas and repeat the rubbing and skimming process until most of the skins have been removed.

Chef’s Note: You do not need to remove every skin. Removing most of them is enough to improve the chickpeas’ texture in any preparation and create an especially silky result in my Homemade Hummus.

Flavor Variations for Cooking Chickpeas

Once you know how to cook chickpeas from scratch, you can flavor the broth to complement whatever you plan to make next.

Mexican-Inspired: Add cilantro stems, dried or fresh chiles such as guajillo, ancho, or jalapeño, and a pinch of cumin. Once the chickpeas are fully tender, finish with chopped tomato and lime. Best for: tacos, tostadas, and grain bowls.

Asian-Inspired:Infuse the broth with sliced ginger and scallion whites. Once the chickpeas are tender, add a splash of rice vinegar or Shaoxing wine, plus tamari or soy sauce. Best for: noodle salads and rice bowls.

Indian-Spiced: Simmer the chickpeas with whole cumin seeds, turmeric, ginger, and green chiles. Once the chickpeas are tender, add the tomatoes and any acidic finishing ingredients. Best for: chana-style curries and stews.

Pro Tip: Acidic ingredients can slow the softening process. Wait until the chickpeas are fully tender before adding tomatoes, citrus, wine, or vinegar.

Recipes to Use Your Cooked Chickpeas

Once you have a batch of cooked chickpeas, here are a few easy ways to use them.

Make the creamiest Homemade Hummus: For an especially creamy result, remove most of the chickpea skins before blending. That smooth, fluffy texture is what makes people swoon!

Toss them into my Cucumber Tomato Salad: Chickpeas add a nutty bite, satisfying texture, and enough substance to make the salad feel like a meal. If you’re eating them the same day, slightly warm chickpeas with the cold, crisp vegetables create a wonderful contrast.

Build a grain bowl: Start with whatever you have on hand, such as rice, farro, or bulgur. Top it with chickpeas, a pile of Roasted Vegetables, and a squeeze of lemon for a brightening pop.

Add them to soups and stews: Stir cooked chickpeas into vegetable soups, brothy stews, or curries near the end of cooking. They absorb the surrounding flavors while adding texture and substance.

How to Store and Freeze Cooked Chickpeas

Whether you’re meal prepping for the week or saving leftovers for later, proper storage helps preserve both flavor and texture.

Refrigerator Storage

Store chickpeas in an airtight container with a splash of their cooking liquid for up to 4 days. The liquid keeps them moist, tender, and flavorful. Store the remaining broth separately. Add the chickpeas directly to soups, stews, or salads.

Freezing Cooked Chickpeas

Once cooled, portion the chickpeas with or without some of their cooking broth into freezer-safe containers or zip-top bags. Freeze for up to 3 months for the best quality.

Thawing and Reheating

• Thaw frozen chickpeas overnight in the refrigerator or add them directly to hot soups, stews, and curries.
• For salads, thaw the chickpeas in the refrigerator and drain before using. To serve them warm, gently reheat them in a saucepan or sauté pan with a splash of cooking broth or water.
• Pro Tip: Freeze chickpeas in 1- to 2-cup portions so you can defrost only what you need for hummus, grain bowls, soups, or curries.

Is the Cooking Liquid Aquafaba?

Yes, the cooking liquid is also called aquafaba, which literally means “bean water.” Discard the soaking water, but save the cooking liquid. Use it as a savory chickpea broth for soups and grains.

Aquafaba contains starches and proteins released from the chickpeas, which is why it can foam when whipped. If you want unseasoned aquafaba for whipping, keep it plain by skipping the aromatics and using minimal salt.

Note: Homemade aquafaba is often thinner than canned aquafaba, so you may need to reduce it for a thicker consistency.

Recipe Card

FAQs

After cooking thousands of batches of beans, here are my answers to two common questions about cooking chickpeas.