How to Cook Dried Chickpeas (Instant Pot & Stovetop)
Want to know how to cook dried chickpeas like canned ones? Cooking chickpeas from scratch is easy, inexpensive, and a great way to keep tender garbanzo beans ready for curries, hummus, salads, soups, and meal prep.
I've always liked sharing food with my neighbors. Some of the neighbors I've lived next to might not remember my name, but they probably remember me as the next-door girl who was always sharing food and ingredients. ?
A couple of weeks ago, I made Aloo Matar Gobi, Moong Dal, and Rice for my new neighbor who has dietary restrictions and prefers Vegan food.
While I was at her place, we somehow ended up talking about chickpeas. She told me she could never get her dried chickpeas to cook as soft and tender as canned chickpeas. We chatted about it for a few minutes, and I shared my method with her. And here I am a couple of weeks later, writing down those cooking instructions for my neighbor and for all of you. ?
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What are garbanzo beans?
Chickpeas and garbanzo beans are the same thing. In Hindi and Urdu, we call the pale variety "Kabuli chana" and the darker brown or black variety "kala chana." The names literally refer to their different types and colors, and yes, the literal translation might sound a little questionable in English, but don't blame me; I didn't invent the names. ?
You'll see both "chickpeas" and "garbanzo beans" used at grocery stores and on packaged foods. For this recipe, I'm using regular dried chickpeas, sometimes labeled as dried garbanzo beans.
Why Cook Dried Chickpeas Instead of Buying Canned?
Canned chickpeas are convenient, so I always keep them in my pantry too. But cooking dried chickpeas at home has a few advantages.
- Dried chickpeas are budget-friendly, especially when cooking a large batch.
- You can control how much salt you add.
- You can cook them until they reach the texture you prefer.
- They're great for meal prep.
- Cooked chickpeas freeze really well and stay great in taste for up to 6 months.
- You can save the cooking liquid to use in soups, curries, and stews.
If you have the time to plan ahead, cooking a batch of dried chickpeas is an easy way to keep them ready for your favorite recipes.
How to Cook Dried Chickpeas
The process is simple: soak the chickpeas, drain and rinse them, then cook them with fresh water and salt until tender.
For the best results, I recommend soaking them for 8 hours or overnight before cooking.
Soak and Cook the Chickpeas
- Rinse 1 cup of dried chickpeas and remove any debris. Place them in a large bowl and cover with about 3 cups of water. Check the soaked chickpeas in an hour to see if you need to add more water. Dried chickpeas soak up all the water and double in size.
- Let them soak at room temperature for 8 hours or overnight. Drain and rinse before cooking.
- Once the chickpeas are soaked, you can cook them in the Instant Pot or on the stovetop.
For the complete measurements and instructions, see the recipe card below.
Instant Pot Chickpeas
For soaked chickpeas, cook on High Pressure for 18 minutes, followed by a 10–15 minute natural pressure release.
The chickpeas should be soft and easy to mash between your fingers. The exact cooking time can vary depending on the age and size of the chickpeas, so tenderness is the best way to tell when they're done.
Stovetop Chickpeas
If you don't have an Instant Pot, the stovetop method works just as well. If we are neighbors, you are more than welcome to borrow my Instant Pot. Add the soaked chickpeas to a large pot and cover them with about 2-3 inches of fresh water. Add salt, bring to a boil, then reduce the heat to a gentle simmer.
Partially cover and cook for 60 minutes, or until the chickpeas are tender. Add more water as needed to keep the chickpeas covered.
Can You Cook Chickpeas Without Soaking?
Yes, chickpeas can be cooked without soaking in the Instant Pot. However, this recipe uses the soak method because it is the method I use and recommend when I want consistently tender, creamy chickpeas.
I have also cooked unsoaked chickpeas in the Instant Pot many times. For best results, cook for 45 minutes on High Pressure, followed by a 10–15 minute natural pressure release. They do cook through, but the texture is noticeably different.
In my experience, soaked chickpeas turn out smoother and creamier, while unsoaked chickpeas have a denser, firmer texture. If you prefer chickpeas with a texture closer to canned chickpeas, I recommend soaking them first.
Where to Buy Dried Chickpeas
I buy dried chickpeas at our local Indian grocery store. Look in the dried beans and legumes section, usually near other dried beans and lentils at your local grocery store.
You may also find them at Mediterranean, Middle Eastern, or international grocery stores, as well as bulk food stores like Costco and online retailers.
Look for packages labeled dried chickpeas or dried garbanzo beans.
How to Store Cooked Chickpeas
Cooked chickpeas are great for meal prep because you can make them ahead and use them throughout the week.
- Let the chickpeas cool, then transfer them to an airtight container and refrigerate.
- Keep some of the cooking liquid with them if you're planning to use the chickpeas in a curry, soup, or stew.
How to Freeze Cooked Chickpeas
Cooked chickpeas freeze great, and this is one of my favorite ways to keep them on hand.
- Let the chickpeas cool completely, then divide them into portions. Place them in freezer-safe zip-top bags or containers and remove as much excess air as possible before sealing.
- Freezing the chickpeas flat also makes the bags easier to stack and helps them thaw more quickly.
- I like freezing them in amounts that I would normally use for a recipe. That way, I can grab a bag from the freezer whenever I need cooked chickpeas.
How to Thaw Frozen Chickpeas
- Transfer the frozen chickpeas to the refrigerator and let them thaw overnight.
- If you're adding them to a hot soup, curry, or stew, you can add them directly from frozen and let them thaw as the dish cooks.
- For faster thawing, place the frozen chickpeas in a bowl of water until softened, then drain before using. You may microwave them in the bowl of water for quick thawing.
Recipes to Make With Chickpeas
Once you have a batch of cooked chickpeas ready, there are so many ways to use them. And if you make a batch, freeze the extras. Add them to curries, salads, soups, bowls, or hummus, or simply season them and enjoy them as a snack.
- Chana Masala
- Indian Chickpea Chaat (Indian Chickpea Salad)
How to Cook Dried Chickpeas (Instant Pot & Stovetop)
Ingredients
- 1 cup dried chickpeas , (garbanzo beans)
- 3 cups water , for soaking
- water , for cooking
- ½ teaspoon salt , or to taste
Instructions
Soak the chickpeas
- Rinse the dried chickpeas a couple of times with water.
- Place the chickpeas in a large bowl and cover with about 3 cups of water.
- Soak at room temperature for 8 hours or overnight. (Best overnight because it is hard to wait 8 hours during the daytime lol)
- Drain and rinse the chickpeas before cooking.
Instant Pot method
- Add the soaked and drained chickpeas to the Instant Pot.
- Add enough fresh water to cover the chickpeas by 2 inches. Add the salt.
- Close the lid and set the valve to Sealing.
- Cook on high Pressure for 18 minutes.
- Let the pressure release naturally for 10–15 minutes, then carefully release any remaining pressure.
- Check the chickpeas for tenderness. They should be soft and easily mashed between your fingers.
- Transfer the chickpeas to a strainer to drain the water. If you are feeling green, reserve some of the cooking liquid for soups, curries, or other recipes to use it later.
Stovetop method
- Add the soaked and drained chickpeas to a large pot.
- Cover with about 2 inches of fresh water and add the salt.
- Bring to a boil, then reduce the heat to a gentle simmer.
- Partially cover and cook for 60 minutes, or until the chickpeas are tender.
- Check the water occasionally and add more as needed to keep the chickpeas covered.
- Drain when tender, reserving some of the cooking liquid if desired.
Notes
- Save some cooking liquid for curries, soups, or stews.
- Store cooked chickpeas in the refrigerator or freezer.
- 1 cup dried chickpeas makes about 2½–3 cups cooked chickpeas.
- This recipe uses soaked chickpeas. Unsoaked chickpeas require a longer cooking time.
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
