3 Ways to Cook Dried Chickpeas Perfectly

3 Ways to Cook Dried Chickpeas Perfectly

Learning to cook dried chickpeas (which are sometimes called dried garbanzo beans) until creamy and tender is the back pocket recipe you need in your life! Whether you want to prepare dried chickpeas stovetop, in a slow cooker, or using the oven, I share soaking methods, if you need to soak, and cooking times for each method. This recipe yields about 3 1/4 cups (equivalent to about two cans) of cooked chickpeas. This recipe is vegetarian, vegan and gluten free.

Note: Age of beans and cooking vessel will impact cooking times and amount of liquid lost during cooking. Use these cook times as a guide and adjust as needed. Check beans periodically during cooking to make sure they’re always covered in water.

*See blog post for tips, and recipes to use your chickpeas in.

Course Component

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword How to cook dry chickpeas

Prep Time 10

Cook Time 1 30

Total Time 2 40

Servings cups (580 grams) drained chickpeas

Calories 272kcal

Author Traci York

Ingredients

1 1/4 cup (240 grams / 8.5 ounces) Dried Chickpeas
5-7 cups (1.2 kgrams - 1.7 kgrams) Water room temperature. Amount will depend on method used to cook.
1/2 teaspoon Fine Sea Salt or to taste*
2 Small Cloves of Garlic optional
1 Bay Leaf optional

Instructions

How to Soak Chickpeas:

Pick through the chickpeas and discard any small stones or debris. Choose overnight or quick soak method to soak your chickpeas. (if using the slow cooker to cook, you can soak or not):
Overnight Soak: soak your dry chickpeas in a large bowl covered in about two inches of water. This will give them room to expand (they'll double in size!) while staying covered in water. Soak for about 8 hours. Drain and rinse throughly before cooking in fresh water.
Quick Soak: on the stovetop in a Dutch oven or soup pot, add the chickpeas and cover with about two inches of water. Bring to a boil. Remove from heat and lid. Allow the chickpeas to soak for an hour. Drain and rinse throughly before cooking in fresh water.

Slow Cooker Method:

To a 6 quart slow cooker, add your drained and rinsed soaked or unsoaked chickpeas. Add 7 cups of water if unsoaked, 5 cups of water if soaked, salt, garlic and bay if using. Lid and set to low or high.
unsoaked cook on high for 4 - 5 hours or low for 5 - 6 hours
soaked cook on high for 3 1/2 - 4 1/2 hours or low 4 - 5 hours

Stovetop Method:

Soak the chickpeas using your preferred method, drain and rinse. Transfer the chickpeas, 5 cups of water, salt, bayleaf and garlic (if using) into a 5 1/2 quart Dutch oven or heavy bottom soup pot. Bring to a boil, turn heat to medium-low, cover with a lid, and simmer covered for 1 to 2 hours.
As the chickpeas cook, you'll notice foam develop. You can skim it off or leave it. Skimming creates a less cloudy bean brine, but it doesn't affect the flavor.

Oven Method:

Soak the chickpeas using your preferred method. When ready to cook, arrange an oven rack in the center of the oven and preheat the oven to 325 Fahrenheit (162 Celsius).
Drain and rinse the chickpeas. Transfer the chickpeas to a 5 1/2 quart Dutch oven or oven proof baker. Add 5 cups of water, salt, garlic and bay. Lid. Transfer to the oven and bake the chickpeas for 1 hour 15 minutes to 2 hours.

During Cooking:

While the chickpeas are cooking, check on them periodically to make sure they have enough water. If the surface of the water falls below the beans, that's too far. Add more hot water as needed to keep the beans hydrated. If using a Dutch oven or a slow cooker, this isn't generally a problem.

The Chickpeas Are Done When..

The chickpeas are done cooking when they’re tender, have a slight tooth, creamy interior yet are not mushy or falling apart. If you can easily squish a chickpea between two fingers, they're done.

How to Store:

Refrigerator: remove the bay leaf and garlic and discard. Store cooked chickpeas in their cooking liquid for up to three days in the refrigerator.
Freezer: remove the bay leaf and garlic and discard. Allow the beans to cool completely. Transfer beans and cooking liquid to pint or quart Mason jars leaving 1/2 inch head space at the top for expansion. Freeze for up to several months. Thaw in the fridge overnight, then use as desired.

Notes

*Salt: adjustable to taste, salt brings out the earthy mild flavor of chickpeas and seasons them throughout while cooking. If you prefer, you can salt after cooking, adjusting to taste as needed.

Nutrition