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How To Cook Dried Chickpeas

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September 23, 2026

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Cooking dried chickpeas from scratch is an essential kitchen skill in my opinion. It is a wholesome ingredient that works in countless meals. And while canned chickpeas are great for convenience, you really cannot beat the texture and flavor of freshly cooked chickpeas. I love how dried chickpeas, water, and a few simple aromatics yield tender, buttery beans that can be used in anything from soups to dips.

Cooked chickpeas in a white bowl with tan rim and sprigs of thyme with a green strainer in the background.

Chickpeas are one of the most versatile pantry staples that I always keep on hand, and once you know how to cook dried chickpeas, I promise you will not be relying on canned versions very much. Next time you want to whip up Greek hummus, make it with dried cooked chickpeas instead, and notice the incredible difference.

I originally started paying closer attention to how to cook dried chickpeas when my hummus just was not hitting the right notes. My husband and kids really enjoyed every batch I made, but I still was not satisfied. For once, I was the picky eater in the house. Then I decided to dedicate a bit more time and switched to dried chickpeas. After they tried that particular batch of hummus without garlic, they agreed that there was a significant difference.

One reason I love cooking dried chickpeas from scratch is the superior flavor and texture they develop. As a health coach, I also appreciate that chickpeas have many potential health benefits and are naturally rich in plant-based protein, fiber, iron, and folate. They are great to throw into any meal when I want to keep everything balanced.

The process is much simpler than many people expect. I start by sorting and soaking the dried chickpeas, then rinse and drain them before simmering in fresh water with optional aromatics until they reach the perfect tenderness. Once they are cooked, I use them immediately in recipes, roast them for a crispy snack, or cool and freeze them so I always have home-cooked chickpeas on hand.

A good friend of mine called me in a panic one day. She was throwing a party and had planned on making a huge bowl of her famous hummus. But her husband came home with dried chickpeas instead of canned. This was a huge problem for her, as she avoided cooking any kind of legume if she could buy it in a can. She did not have time to run out to the store the next day, and asked if I had a few cans for her. I said I had a recipe which would be even better. It took some convincing, but she cooked her chickpeas perfectly, and the hummus got more compliments than usual. I hope this gives you some encouragement to give dried chickpeas a place in your kitchen.

🥘 Ingredients

These are the handful of simple ingredients I use when I am cooking dried chickpeas:

Glass jar with white plastic lid filled with dried chickpeas

Dried chickpeas: These cook into tender, creamy beans with a rich flavor.

Water: I use water for soaking and cooking the chickpeas.

Optional aromatics: Depending on what I am planning on using the chickpeas for, I sometimes infuse flavor with garlic cloves, a bay leaf, half an onion, sea salt, jalapeno or chipotle peppers.

Glass jar filled with water and dried chickpeas filled up halfway inside.

Glass jar filled with soaked dried chickpeas in water sitting on a blue striped towel.

🔪 How To Make

This is the basic process I follow to get perfectly cooked dried chickpeas every time:

Sort: I spread the dried chickpeas onto a plate and remove any damaged ones or small bits of debris before rinsing them well under cool water.

Soak: Then I place the chickpeas in a large bowl, cover them with plenty of cold water, and let them soak for 6-8 hours or overnight. If I need them sooner, I cover them with water in a saucepan, boil them for 5 minutes, remove the pan from the heat, cover it, and let them soak for 1 hour instead.

Drain and rinse: Once they are done soaking, I drain and rinse the chickpeas well.

Cook: I transfer the chickpeas to a large pot, cover them with fresh water, and bring everything to a boil. Then I reduce the heat to a gentle simmer, and cook for 30-60 minutes, checking the texture every 15 minutes until they reach the tenderness I need for my recipe. If I want extra flavor, I add the optional aromatics into the cooking water.

Cooked chickpeas with skins half off on a white kitchen towel.

Cool and use: When the chickpeas are tender, I drain them and use them right away, roast them until crispy, or cool them completely before storing them.

A white bowl filled with chickpeas and thyme sprigs on a tan surface in front of a green strainer with dry chickpeas.

My #1 Secret Tip for this guide on how to cook dried chickpeas is to cook the chickpeas only until they match the recipe you plan to make. I simmer them for about 30 minutes when I want firmer chickpeas for salads or grain bowls, and let them cook closer to 60 minutes for silky hummus or creamy soups. That simple adjustment makes a huge difference in the final texture.

Other Tips To Keep In Mind:

Use fresh beans: I always check the age of my dried chickpeas before cooking. Older beans can take much longer to soften and may never become as creamy as fresher ones.
Cover well: I make sure the chickpeas stay covered with about 3 inches of water while they cook. If the water level drops too much, I add more hot water so they continue cooking gently.
Season smart: Adding simple ingredients like garlic, onion, bay leaf, or pepper infuses the beans without overpowering their natural taste.
Check early: Every batch cooks a little differently, so I start testing and checking the chickpeas every 15 minutes to avoid overcooking them.
Save cooking liquid: Before I drain the chickpeas, I reserve some of the cooking liquid. It works well for thinning hummus or adding extra flavor to soups and stews.

📖 Variations

When it comes to how to cook dried chickpeas, you are not just limited to the stove. These are a few ways I have made them:

Pressure cooker: I cook soaked chickpeas with about 3 cups of water on high pressure for 12 minutes, then let the pressure release naturally for about 10 minutes. If I have forgotten to soak them, I increase the cooking time to about 50 minutes. I love using this method when I do not have the time to keep checking in on the chickpeas.

Slow cooker: I combine the dried chickpeas with 3 1/2 cups of water and my favorite aromatics, then cook them on high for 3-4 hours, or on low for 7-8 hours. This is my favorite option when I know I will be home all day, but busy with other things.

Extra flavor: For really flavorful chickpeas, I add 4 garlic cloves, 1 bay leaf, and 1/2 an onion to the cooking water. Sometimes I replace the water with equal parts vegetable broth, and skip the salt. I do this when the chickpeas are the star of the meal.

🍽 Serving Suggestions

So now that you know how to cook dried chickpeas, you may be feeling unsure of what to do with them. I love adding them to vegan farro salad or a roasted pumpkin salad for extra protein. And if you are looking for a warmer meal, they are fantastic in a healthy chickpea tomato stew.

While I do love using aromatically infused cooked chickpeas in things like a smashed chickpea sandwich, sometimes I like throwing them with some other bits and pieces that I have leftover for a hearty bowl meal. Recently I was home alone, and crisped up my cooked chickpeas in the oven, and added them to my Chick-fil-A kale salad, along with miso mushrooms and crispy air fryer tempeh. It was a pretty random meal, but it was satisfying on every level.

🧊 Storing And ♨️ Reheating

Refrigeration: I let the chickpeas cool completely before transferring them to an airtight container. They keep well in the fridge for up to 5 days.

Freezing: I divide cooled chickpeas into meal-sized portions before freezing them in an airtight container or freezer bag. They keep well for up to 6 months.

Reheating: If frozen, I thaw the chickpeas in the refrigerator overnight, or add them directly to hot soups and stews. If I want to serve them warm on their own, I gently heat them in a saucepan with a splash of water or vegetable broth until warmed through.

❓Recipe FAQs

What happens if I soak chickpeas for too long?

An overnight soak works well, but leaving chickpeas in water for much longer can cause them to ferment or begin sprouting, especially in a warm kitchen. If I know they will soak longer than 8 hours, I place the bowl in the refrigerator to keep them fresh.

Why are my chickpeas still hard after cooking?

This usually happens when the chickpeas are older, or your cooking water contains a lot of minerals. I use fresh dried chickpeas whenever possible, and if I have hard water, I switch to filtered water or vegetable broth. If they are still not tender, I keep simmering and check them every 10-15 minutes until they reach the texture I want.

How should I remove the skins?

After the chickpeas have cooled slightly, I spread them inside a clean kitchen towel and gently rub them between the folds. Most of the skins loosen and separate, making them easy to discard before using the chickpeas in recipes like hummus.

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