green.recipes
Kitchen guide Updated October 19, 2026

How to Cook Dried Chickpeas

A practical guide to soaking and simmering dried chickpeas until they are soft but still hold their shape.

Editors Miraç Eroğlu, Utku Eroğlu

Key points
  • Sort out stones and debris, rinse, then soak the chickpeas in the refrigerator for at least 8 hours [3][4].
  • Use fresh cooking water about 2 inches above the chickpeas and avoid a rapid boil [2].
  • Add salt late, in the last 10 to 15 minutes [3].
  • Chickpeas are done when soft but not falling apart [3].
  • Cooked chickpeas freeze well [3].

What to know before you start

Chickpeas are also called garbanzo beans [2]. Dried chickpeas are not cooked, so they need to be cleaned and soaked before they go into a recipe [4]. Cooked chickpeas have a firm texture, a floury mouth-feel and a nutty flavour [5].

Canned beans are already cooked and packed in liquid that usually needs draining [4]. Dry beans expand when they cook, so they give more servings per cup than canned beans [4]. One cup of dry beans yields 3 cups of cooked, drained beans [4]. One pound of dry beans yields 6 cups of cooked, drained beans [4].

Keep dried beans in a cool, dry place, in their original bag or a clean jar [3]. Properly stored dried beans last a long time, but very old beans may take longer to soften [3].

Sort, rinse and soak

Before cooking, look through the chickpeas and remove any stones, damaged beans or debris, then rinse them under cold water [3]. Dried chickpeas must be soaked before use [5]. Dried peas and lentils do not need soaking, so do not apply this step to them [4].

Soaking dried beans and chickpeas reduces cooking time, helps them cook evenly and helps them keep their shape, because shorter cooking times prevent them from breaking down [4].

  • Put the chickpeas in a large bowl and add cool water so it sits about 2 inches above the chickpeas [2].
  • Place the bowl in the refrigerator and soak for a minimum of 8 hours or overnight [4].
  • Drain the chickpeas and discard the soaking water [4].
  • Rinse with fresh cool water [4].
  • Check again for small stones or other debris after soaking [2].

The quick-soak option

If you forgot to soak overnight, a quick-soak method saves hours [5]. One source starts with 2 cups (400g) of dried chickpeas covered with cold water and brought to the boil [5]. You then turn off the heat and let the pot stand, covered, for 1 hour [5]. Another source describes a shorter version that boils the chickpeas for about 2 minutes [2].

After a quick soak, drain and rinse the chickpeas before cooking [2]. Then cook them in fresh water, as described below.

Simmer until tender

Put the soaked chickpeas in a pot and cover them with fresh water [3]. Sources give slightly different depths, from about 2 inches above the chickpeas [2] to 2 to 3 inches above the beans [3]. Simmer gently, because a rapid boil can make the chickpeas break down while cooking [2].

One source suggests adding about 1/4 teaspoon of oil and seasonings such as onions, garlic, black pepper, sage or rosemary to the pot [2]. Top up with water if necessary while the chickpeas cook [5].

Add salt late. One source says to add it in the last 10 to 15 minutes of cooking [3]. The same source gives the reason: adding salt late helps prevent tough skins [3]. A different source adds 1 1/2 teaspoons of cooking salt to the fresh water at the start of cooking [5]. If you prefer to follow the late-salt approach, stir it in near the end [3].

Cooking times vary by source, from 55 minutes to as long as 4 hours [2][5]. Start checking early and judge by texture rather than by the clock. Beans are done when they are soft but not falling apart [3]. For extra-soft chickpeas, such as for hummus or mashing, simmer for up to 2 hours or add a pinch of baking soda to the cooking water [3].

  • Use the table below to compare the methods the sources describe.

Cooking times compared

The times below come from different sources and different starting methods, so treat them as ranges for checking doneness. Older chickpeas may need longer [3].

Use it, store it

Cooked chickpeas freeze well and can be used for soups, salads or roasting [3].

For hummus, one recipe reserves 1 cup (250ml) of the cooking liquid [5]. It processes the cooled chickpeas with tahini, garlic, lemon juice and cumin until smooth [5]. Another recipe purees chickpeas in a blender or food processor, adds the remaining ingredients and blends until smooth [1]. The final product should be thick and smooth [1]. Tahini is a paste made from ground sesame seeds [1]. You can often find it in the international foods aisle or with the nut butters [1]. Leftover tahini can be frozen in ice cube trays, at about 2 tablespoons per cube [1].

For roasted chickpeas, one source roasts them at 350 F for 30 to 40 minutes, stirring every 10 minutes [2]. The crunchy chickpeas are best served right away but can be stored in an airtight container for 1 to 2 days [2].

For a curry, one recipe simmers prepared chickpeas with crushed tomatoes and peeled, chopped potatoes, covered, for 20 minutes or until the potato is tender [5]. For baked falafel, one source bakes the patties for about 15 minutes, flips them, then bakes for another 15 minutes [2].

Cooking methods for soaked dried chickpeas, by source

MethodWater levelTime
Stovetop, after soaking2 to 3 inches above the beans [3]60 to 90 minutes of simmering [3]
Stovetop, after refrigerated soakAbout 2 inches above the beans [4]90 to 120 minutes [4]
Stovetop, gentle simmerAbout 2 inches above the chickpeas [2]About 2 1/2 to 4 hours [2]
Stovetop, after 1 hour hot soak2.5 litres (10 cups) for 2 cups dried chickpeas [5]55 minutes, uncovered [5]
Oven, covered, 325°FAbout one inch above the beans [4]75 minutes, checking every 15 to 20 minutes until done [4]

Frequently asked questions

Do I have to soak dried chickpeas?

Yes. Dried chickpeas are not cooked and need to be cleaned and soaked before use [4]. A quick-soak method can save hours [5].

Where should I soak them?

One source says to soak beans in cool water under refrigeration for a minimum of 8 hours or overnight [4]. That is the method to follow here.

When should I add salt?

Add it in the last 10 to 15 minutes of cooking [3]. Adding salt late helps prevent tough skins [3].

How do I get very soft chickpeas for hummus?

Simmer them for up to 2 hours or add a pinch of baking soda to the cooking water [3].

Why are my chickpeas taking so long to soften?

Very old dried beans may take longer to soften [3]. Cooking times also vary by method, so check for chickpeas that are soft but not falling apart [3].

Can I freeze cooked chickpeas?

Yes, cooked chickpeas freeze well [3].

Sources

  1. Hummus, Roasted Chickpeas and More! (ag.ndsu.edu)
  2. Cooking with Chickpeas (solutions.tennessee.edu)
  3. A Simple Guide to Cooking Dried Beans (ncdhd.ne.gov)
  4. WISCONSIN SCHOOL NUTRITION IN A NUTSHELL (dpi.wi.gov)
  5. 4 ways with dried chickpeas (womensweeklyfood.com.au)

This guide was drafted with the help of AI writing tools from the numbered sources above and checked by two independent AI reviewers. Editorial policy.

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