Are you ready to learn how to use pantry staples in your meals? This guide on how to cook dried chickpeas is exactly what you need to get you started!
Chickpeas have so many great health benefits, so they are a great addition to any diet. They make the perfect pantry staple because they are so versatile!
All About Dried Chickpeas
Chickpeas or garbanzo beans are part of the legumes family. Like lentils, these are packed full of protein and fiber and complement your diet perfectly!
Chickpeas are available in two different forms, canned and dried. The canned variety is great for quick recipes but sometimes fresh (or dried) is the better option. This post will center more around the fresh/dried variety.
Dried chickpeas are definitely preferred over their canned counterparts if you want a “chewier” texture with the end result, they have a great buttery flavor and are fairly easy to prepare.
Do you have to soak chickpeas before cooking?
Soaking your chickpeas cuts down on cooking time, and it also helps them be a little easier to digest. So it’s best to soak them before you cook. There are two ways you can soak your beans: overnight or the quick soak method.
To soak overnight:
- Sort your chickpeas – make sure any bad ones have been picked out along with any debris that may have made it into the packaging.
- Put your chickpeas into a bowl, cover completely with cold water and cover – it’s best to let them soak overnight. Make sure you put plenty of water as the will double in size when soaking.
If you don’t have time to let your chickpeas soak overnight there is a 1 hour method!
- Rinse and sort your chickpeas – same as above step.
- Put chickpeas into a saucepan and cover with 2 inches of water.
- Bring to a boil and allow to cook for about 5 minutes, then remove from heat and cover.
- Let stand for one hour!
Can you over soak beans?
Generally speaking, yes. It takes a while, but eventually the beans will sprout or ferment. If you are going to soak them longer than overnight (8 or so hours), you should put them in the refrigerator. Also, if the temperatures are high, use the refrigerator for all soaking time.
Can you eat raw chickpeas after soaking?
Eating raw chickpeas isn’t recommended. You will have a really hard time digesting them. Some recipes use the chickpeas raw after soaking, but they cook the recipe as part of the process. One example is falafel.
How do you cook raw chickpeas?
Here are the steps for getting your dried chickpeas ready to use!
- Soak dried chickpeas (see the methods above).
- Once soaking is done, rinse and drain them, then put them in a pot on the stove covering them with water. Cook for about 30-60 minutes. If you want, you can also add things like a bay leaf, garlic, onions, etc to the water.
How long does it take to cook chickpeas?
This time varies depending on many factors (soaking time, what you will use them for, stove top, the bean itself). Mine were done in 30 minutes, but if you want them super soft, for things like hummus, cook them longer.
If you are using them in a recipe that is cooked more, like when making baked tacos with my whole foods vegan taco meat, you may want them on the more al dente side.
Tips for dried beans that won’t soften when cooking
There are many reasons that your beans may not cook evenly or get soft even after a lot of cooking time. Here are some tips to help make sure your beans soften:
- If you have hard water, your beans may not soften as easily. To help this, cook using broth.
- Add about 1/4 teaspoon of baking soda per pound of beans to the soaking water.
- Add about 2-3 tablespoons of salt per pound of beans to the soaking water.
- Use the pressure cooker method below, since pressure cookers are able to cook beans faster.
How to cook in a pressure cooker
In a pressure cooker you can soak or not soak the beans because they cook much faster. Here are the 2 ways you can cook them in a pressure cooker or instant pot:
- Soaking: for each pound of dried chickpeas use 6 cups of water. Put everything in the pot, making sure the valve is on sealing, then cook on high pressure, manual setting, for 12 minutes. Allow the pressure to release naturally for about 10 minutes when done. Then you can move the valve to venting and wait for the pressure to fully release.
- No soaking: do the same as above but you will be cooking for 50 minutes.
How to cook in a slow cooker
For a slow cooker you do not need to soak the chickpeas, but you still can if you have trouble digesting beans generally. Simple put the beans with water into the slow cooker and cook on high for about 3-4 hours or on low for 7-8 hours.
Can you overcook chickpeas?
Absolutely. The more you cook them, the softer they will get. While soft chickpeas are great for certain recipes, for others it will not give you the end result you are looking for.
Do you have to cook chickpeas from a can?
Nope. Canned chickpeas are cooked and ready to eat!
Tips for removing the skin
If you want to remove the skin from your cooked chickpeas, here is an easy way to do that. Put them in a kitchen towel, and gently rub them back and forth. This will help the skin come off!
Recipes using chickpeas
I love chickpeas and have so many great recipes that use them! Here is a list of some of the most popular ones:
- Secret Ingredient Greek Hummus
- Low-Fat Vegan Taco Meat (Made with Whole Foods)
- Baked Vegan Gluten-Free Falafel
- Vegan Mashed Chickpea Salad Sandwich
- Easy Vegan Chickpea and Spinach Enchiladas
- One Pan Harissa Vegetables, Rice and Chickpeas
- Buffalo Chickpea Tacos
- BBQ Chickpea Sliders
- Chickpeas in Spicy Smoked Tomato Sauce with Penne
- Mexican Tequila Lime Chickpea Soup
- Chickpea Vegan Sausage Crumbles
- Thai Chickpea and Veggie Pizza
- Buffalo Chickpea Burgers
- Crockpot Korean Quinoa Bowl With Chickpeas, Carrots & Potatoes
- Crispy Chickpeas
- Chickpea Blondies
- Easy Chickpea Burgers
- Chickpea Stew
How to Cook Dried Chickpeas
- pressure cooker (optional)
- slow cooker (optional)
- 1 cup dried chickpeas (about ½ pound)
- water , or broth if preferred (see method for amount)
You can also add some of the following to add flavor:
- garlic cloves
- bay leaf
- 1/2 onion
- peppers like jalapeños or chipotle
- sea salt
- Soak chickpeas overnight, or for 6-8 hours.
- If using the quick soak method, put chickpeas into a saucepan and cover with 2 inches of water. Bring to a boil and allow to cook for about 5 minutes, then remove from heat and cover. Let stand for one hour!
- Once soaked, put chickpeas in a pot and cover with water, about 3 inches above the beans.
- Bring to a boil, then lower to a simmer and cook for about 30-60 minutes, checking every 15 minutes for desired tenderness.
- For each pound of dried chickpeas use 6 cups of water. If using 1 cup like in this guide, use about 3 cups water.
- Put everything in the pot, making sure the valve is on sealing, then cook on high pressure, manual setting, for 12 minutes if you soaked the beans. Cook for 50 minutes if you have not soaked them.
- Allow the pressure to release naturally for about 10 minutes when done. Then you can move the valve to venting and wait for the pressure to fully release.
- For each pound of dried chickpeas use 7 cups of water. If using 1 cup like in this guide, use about 3 ½ cups water.
- Put the beans and water (and any added flavorings) into the slow cooker and cook on high for about 3-4 hours or on low for 7-8 hours.
- This makes about 3 cups cooked chickpeas. Serving size is 1/2 cup.
- Nutrition facts are for the basic recipe only.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.