Learn how to cook chickpeas from dried and use them in a variety of recipes. I absolutely love chickpeas, also known as garbanzo beans.
These protein-packed legumes have a mild, nutty flavor that goes well in a variety of dishes, such as hummus, chickpea and kale soup, and chicken chickpea stew.
Because of the time involved in preparing dried chickpeas, most people resort to canned varieties. The trouble with canned chickpeas is that many contain additives for preservation, as well as high sodium content from added salt.
Making chickpeas from scratch is a much more natural way to go, and it’s surprisingly easy. This recipe, photo tutorial, and video will show you the whole process, step-by-step.
Why Soak Chickpeas?
Soaking chickpeas before cooking softens them and makes them easier to digest. You can do a quick soak (see below) or opt for an overnight soak.
Some prefer soaking them for a few days until they sprout, which may boost nutritional value. If sprouting, use cold water and change it twice a day to prevent bacteria.
For the best results, buy chickpeas from bulk bins with high turnover. Older beans can cook unevenly and stay tough.
Most recipes call for chickpeas that are soaked and boiled until tender (except falafel, which uses soaked but not cooked chickpeas). I often cook a big batch, then store extras in the fridge or freezer.
Homemade chickpeas taste better than canned, offer more control over salt, and can save you over 50%. Budget-friendly and flavorful!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chickpeas (Garbanzo Beans) – I always make a large batch, using at least 4 cups of chickpeas. Make sure they’re dried!
- Salt – This is technically optional, but infuses the legumes with flavor, similar to cooking pasta.
How to Cook Dried Chickpeas
Before cooking, you will need to soak the chickpeas. For a quick soak, you’ll only need an hour. (See the recipe card below.) However, I recommend letting them soak overnight. Either way, make sure to drain and rinse the chickpeas before cooking. You can save the cooking liquid, known as aquafaba, to use in meringues or macarons.
- Boil. Place the soaked chickpeas in a large pot, and cover them with several inches of water. Then, bring the cooking liquid to a boil, and reduce the heat to a simmer. Add salt, if desired.
- Simmer. Cook the chickpeas on the stovetop until they reach your desired tenderness.
- Cool. Drain the colander, transfer the chickpeas to a large bowl, and set them aside to cool.
How to Soak, Cook, Freeze and Store Chickpeas
Ingredients
- 4 cups dried chickpeas (you may use more or less as needed– 4 cups dried equals roughly 12 cups cooked beans)
- Salt (optional)
Instructions
- Before cooking, you will need to soak the beans. You can soak them overnight, if you have the time. Place them in a large bowl and cover with cold water.
- The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion. Cover the bowl with a clean towel and let them soak overnight. Drain the water and rinse the beans before cooking.
- To quick soak the beans, you will need 1 hour. Place the chickpeas into the bottom of a large pot and cover with water. The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion.
- Bring the chickpeas to a boil. Let them boil for 5 minutes.
- Remove from heat. Let the beans soak in the hot water for 1 hour.
- Drain the water and rinse the beans before cooking.
- When you are ready to cook your soaked beans, place them in a large pot and cover with several inches of water. I use about 1 quart of water per 1 cup of soaked beans. Bring to a boil, then reduce to a simmer. Add salt, if desired. I use about 1/8 teaspoon of salt for every 1 quart of water and 1 cup of soaked beans. You may like more salt to taste, or none at all to keep them "au naturel."
- Let the beans cook for 60-90 minutes until desired tenderness. Certain dishes require very tender beans (like hummus), while other dishes call for firmer beans (like stews and soups that need to be cooked over long periods of time). Adjust cooking time to achieve the desired tenderness for your purposes. If you are freezing the beans, keep in mind that they will freeze best if they are on the firmer side, rather than completely soft. As you cook them, the beans will continue to expand a bit. Keep an eye on the water level and add additional water as needed to keep the beans covered. When the beans are fully cooked, drain in a colander and allow to cool.
- To store cooked beans in the refrigerator, place them in a covered airtight container or a plastic zipper bag without any additional liquid. Cooked beans will keep 3-4 days in the refrigerator.To store the beans longer for future use, freeze them. Remove as much moisture as possible from the beans by patting them dry with paper towels. Place the beans in reusable freezer bags or plastic zipper bags spread out in single layers; you don't want to pile the beans on top of each other, or they will stick to each other. Freeze, laying the flat single layer down to keep the beans from freezing together. You can freeze several bags this way, one laying flat on top of another.
- Alternatively, you can spread out the beans in a single layer on a baking sheet lined with parchment and freeze the beans for 30 minutes.
- Once they are firm, pour them into a plastic zipper bag or airtight container, seal, and put immediately back into the freezer. Using this method, you don’t need to put the chickpeas in a single layer– because they are already half frozen, they will not stick together.
- Frozen beans will keep for up to 1 year.
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
Nutritional information per serving is for 1 cup of cooked chickpeas (1/3 cup dried chickpeas)– values and cook times will vary based on how what cooking method is used.
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FAQs
Use dried chickpeas in any recipe that calls for garbanzo beans, adjusting the cooking time as needed. Some of my favorite dishes include butternut squash soup with chickpeas, saffron chickpea risotto, and chicken chickpea stew.
Or, toss the chickpeas in oil and seasonings such as paprika, salt, and pepper. Then, arrange them in a single layer on a parchment paper-lined baking sheet, and roast them in the oven until they’re golden brown with a crispy texture. Cool slightly, and use the crispy chickpeas as a topping for salads, pita sandwiches, and grain bowls. Or, enjoy them as a snack!
The general rule of thumb is that 1 cup of dried beans will yield 3 cups of cooked beans.
Yes, once cooked, chickpeas will keep fresh in an airtight container in the refrigerator for up to 3-4 days. Or, you can freeze them for 2-3 months. (See the recipe card for freezing tips.)
each time I soak beans (of any type) it results in the pot of beans never softening. what tips can you give me?
Gracias
Hi Bonita– do you cook the beans after soaking? They won’t soften unless you cook them, soaking only prepares them for cooking. If you cook them and you still have tough beans, I’m not sure what the problem might be. Sometimes older beans will not soften up. Perhaps you need to cook longer? It could be a variety of issues.
What a great post. I appreciate the detailed instructions and photos, and especially the tips of freezing. I happened upon your blog from searching for how to cook dried chickpeas. I’ve done it before, but always forget if they need to be soaked ahead of time. They are cooking away on the stove now to be used later in a salad = so much better than canned!. I will add you to my wordpress reader so I can get more of your posts!
So glad it was helpful Suzy!
I came to gain knowledge/reminder on how long to cook the beans, and am delighted to have learned so much more! Last time I soaked a huge HUGE amount of all kinds of beans (CP included), I filled pint canning jars with them and pressure canned them. My pantry was then filled with my own “canned beans”. Convient and tasty, but lots of work. It did save freezer space for other things though.
I appreciate the suggestions on peeling them. I’ve never consider doing that. I recently had most if my stomach removed though and to much fiber puts me in the emerg, so I’m glad I can still enjoy the sweet addictive flavor of home made chick peas safely (for me anyway).
I am grateful for the positive vibe of this site too! Thank you so kindly!!
You’re welcome Grace! So happy this is helpful.
Thank you, I am off to cook all mine now.
Thank you for the recipe. But a little while ago I was watching chef Anne
Burrell making falafel and I remember her commenting, that unlike other beans, quick soaking is not recommended for garbanzos for they will never quite soften properly no matter how long one cooks them.
Hi Yvette– I am not one to argue with Anne Burrell, though in my experience I’ve had good luck quick-soaking chickpeas. I will say that one should never cook chickpeas to make falafel, they should only be soaked. More on that here: https://toriavey.com/falafel/
Thanks for the step by step guide easy to understand, will be using my chik peas to make veggie burgers !
You’re welcome Julian!
Thank you so much Tori, now I know why they throw away the water that soaked the beans.
Ho Tori, I wonder why you have to throw away the water that we soaked the Chickpeas and again after boiled for 5 mins. I normally precious the water that I soaked any beans in it as I wash them before I soak as I think that all the nourishments are inside the water !! Am I wrong ?
I don’t like to buy canned beans, tomato afraid of too much unknown chemical added and the can may leak out lots of poisonous substances especially with sour content like Tomato. We are advised to buy Tomato in bottle and not in Can.
I will freeze them in plastic bag, when frozen, let it drop onto the table or floor, it will be loosen just like I freeze my fresh prawns.
A Taiwanese lady Chef taught us to soak then freeze the beans over night to cut short the time of cooking them.
I seldom cook Chickpeas as it is not common in our Chinese cuisine. The Indians boil it with some salt and turmeric to give it a yellow color as a side dish. It is yummy. That is the only way I cooked before. Now I have to learn more and start adding it to my meals or add to my brown rice. Thanks for the Vegetable Curry Quinoa Bowl. Will try it.
Hi Rebecca! When legumes and nuts are soaked, they release enzyme inhibitors and phytic acids that make them harder to digest. Rinsing away the soaking water helps to rinse away those enzyme inhibitors, making the beans easier to digest. Hope that makes sense!
Thanks Tori, I’m going to cook them also. I love all the suggestions people make on using these wonderful beans.
Wow. What a great site this is. I just ordered raw garbanzo beans for salads. I used to put the canned ones in any salad I would make. Then one day I bought some raw ones in the produce section of my grocery store in Maine (haven’t lived there in years) and since then I haven’t enjoyed the canned variety in salads anymore and could’nt find the raw or dried where I live now. Now I’m going to enjoy my salads with garbanzo beans again. I’m assuming that I will only have to soak them, not cook them, to eat in a salad. If I’m wrong please advise.
Hi Judy– I recommend cooking them to enjoy in a salad, just soaking will leave them crunchy and they’ll have less flavor than they do cooked.
Thanks so much for these directions. Used to do chickpeas from scratch all the time, but forgot how long to cook after soak! My family’s favorite recipe (after garlic hummus) is to have fried chick peas as a snack like potato chips. You just heat two tablespoons of veg oil in a skillet, and fry up a single layer of chickpeas as a time, until they are soft inside and you can mash with a spoon. I add minced garlic to the pan a few minutes before done (don’t want to burn it), drain them on paper towels after and salt to taste. Crispy outside and creamy inside. Kids and hubby love them. Just pop a handful in their mouths while watching tv!
Yum!
When you fry the chickpeas do they stay intact? When I imagine fried chickpeas, I think of them still being round balls but when you said they are soft inside it made me wonder. I’m intrigued by this recipe as it may be a way to get my 7 year olds to eat beans!!!
I’m also eager to get the roasted chickpea recipe for the same reason:)
Thanks for very informative instructions. I want to prepare some frozen chickpeas as baby food so is it best to leave the pureeing until I defrost and do them as needed,or freeze as purée?. Also any idea how much I would use per meal for a ten month old?
Hi Eunice, you can puree them either before or after freezing, whichever is most convenient for you. This only applies if you are simply using chickpeas in the puree– other ingredients like milk do not freeze well, so if you are adding other ingredients to the puree it may not freeze as nicely. As for how much for a 10 month old, that question should probably be directed at your pediatrician. Enjoy!
Thanks Tori, I suspected that was the case but was unsure as I never again experimented with it. I don’t like garbanzos in cold salads, or any bean in any cold salad for that matter – but I gave up on trying because, well, because I give up easily.
Beans are inexpensive. And what good is time if it can’t be wasted? So I will take your advice and try them again. From all past experiences with garbanzos (except for in hummus), I never liked their texture, they always seemed too hard for my liking (until the day I got that sausage/garbanzo soup in St. Augustine and saw that they could be made as soft as any bean. And now you have reassured me. So I am assuming from your response that if the batch is good I should be able to be make garbanzos as I would any other bean. I don’t soak. I cook beans from scratch and they never take more than 3 and 1/2 hours tops. I was thinking maybe the garbanzo was different. I’ll try it again. Thanks.
Oh, sorry for the length, but you won’t see me posting much here as my computer equipment is ancient by today’s standards and I’m not going to upgrade until I hit the lottery or someone else pays for it. It’s a long process getting in and out of here, way worse in some sites. There are many I can’t even get into. No big deal. Thanks for the response. You have a nice blog and are very helpful. Yes, the batch was probably old – 5 hours and hard as rocks – a pack of Goya’s. Might even have bought it in an old store. Didn’t check the date. I’ll try Whole Foods next.
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Done. 🙂
I used to make my own hummus from scratch. I was raised on the stuff. We used canned beans for hummus. I used them later when I began making it on my own. I never used a blender, it did it the way I learned it, with a mortar and pestle.
Anyway, one day a good decade or two ago I tried making the beans from scratch. I make beans all the time. I like them when they’re falling apart. So it’s not like I don’t know how to cook beans.
However, the chick peas were different. Either that or it was an old batch. I have never learned the answer. I had those beans simmering for 5 hours and they were still hard as rocks. I didn’t soak them, but then again I never soak my beans and they always turn out fine, 3 hours maybe, easy.
So my question is, are chick peas different? I don’t like them hard, as in cold salads – I like beans falling apart. I love them in hummus though. So I thought I’d never see a chick pea I liked till one day I ordered soup of the day in a restaurant in St. Augustine Fl and it was sausage/garbanzo and the beans were whole but very soft swimming in a deep thick yellow broth. I loved it. I asked them if the beans were canned. They said no, but who knows?
So my question is, are garbanzos like other legumes or do they naturally take longer to cook, or do you think I got a bad batch the time I experienced my failure with them? I don’t soak beans ordinarily, so my question applies to garbanzos alone. Oh, some of the ones in the soup seemed to be cut in half, or fell apart that way. I know I loved the broth and would like to try to make a pot of garbanzos with meat and other flavors. Are they so different a bean that they require soaking while other beans I have used don’t? Wish I could have said this in less time. Thanks for dealing with it.
Hi Tommy, your likely had an old batch of chickpeas. Older chickpeas and (other old legumes) will not soften up no matter how long you cook them. If you get them from a bulk bin, you can sometimes ask the store manager when the bins were restocked and if they are frequently refilled. But sometimes it happens… can’t avoid it. A batch of chickpeas shouldn’t take longer than 1 1/2 hours to cook, if it takes longer than that you’ve probably got a bad batch.
You’re the best! Thanks! OK, back to the kitchen…
Lov your blog. First time commenting. Am a diabetic and beans and chickpeas and lentils are the bases for keeping me healthy.
Thanks Alice!
once you soak them overnight, how long will they last in the fridge before you have to either use them or toss them ?
Hi Jim, I wouldn’t keep them longer than two days, and I would change the water twice a day with fresh cold water.
What about freezing hummus, do you think I can make small cubes, and take one out each Sunday?
How much nutritional value do chickpeas retain when frozen?
Hi Patricia, I’ve never frozen hummus, but I would be worried about the texture after freezing… if you try it let us know how it goes. Nutritional value shouldn’t change much due to freezing, I wouldn’t think, but then again I’m not a nutritionist.
I am not a nutritionist either, but I do know freezing foods is the best way to preserve nutritional value long-term. I believe the nutritional profile would change very little, if at all. I wouldn’t recommend freezing hummus, though. I’ve tried and it did not turn out all that well once defrosted. The flavours became muted and the texture was not good.
thanks