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    You are here: Home » Recipes

    Published: Oct 6, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    How to cook dried chickpeas from scratch

    Jump to Recipe Print Recipe
    Use your slowcooker to cook chickpeas hands-free! Instant Pot directions included below too.
    Slow-Cooker time3 hrs
    Total Time3 hrs
    Servings: 6 cups cooked chickpeas
    Calories: 243kcal
    Vegan, Vegetarian
    Meal Prep
    cooked chickpeas in a colander

    Cooking beans from scratch can take so much time. Use your slow cooker to cook your chickpeas hands-free! It's so easy. Takes no time at all, will save you money AND avoid all extra chemicals found in canned beans.

    This post was originally written in February 2012 (Yikes!!) and has been updated with new photos and more detailed instructions, including instructions for using an electric pressure cooker.

    Jump to:
    • 🌱 Easy, from scratch chickpeas
    • Stove-top cooking method
    • ⏰ How to use your slowcooker to cook dried beans
    • Meal prep and planning
    • Other cooking methods
    • 📋 FAQs:
    • 📖 Recipe
    • 🍴Recipes to try with a chickpeas
    • 💬 Comments
    cooked chickpeas in a colander

    Have I ever shared this method with you before?  I hope that I have, but I think I may have neglected to do so.  I'm sorry.

    Have you ever convinced yourself you did something because you really wanted to make sure you did it? But then didn’t actually do it? This is one of those times.

    This is important, it will change your life. I promise.

    Just a quick note --> chickpeas are also called garbanzo beans. They are the same thing! So yes, the below works for garbanzo beans too! They are also known by a few other names too! Ceci bean, and chana (hence Chana Masala is basically curried chickpeas). Who knew this one little pea could have so many names. Just goes to show you, chickpeas are basically everyone's favourite pea.

    🌱 Easy, from scratch chickpeas

    Cooking chickpeas is simple, it just takes time. So plan accordingly.

    • Stove-top method, about 2 hours after soaking.
    • Slow-cooker method, about 3 hours after soaking.
    • Instant pot method, soaked, about 30 minutes after soaking
    • Instant pot method, unsoaked, about an hour, no pre-soaking

    Today I'm going to focus on cooking chickpeas in the crockpot (a.k.a. slow cooker) or the instant pot (a.k.a. the electric pressure cooker) .

    ⬇︎⬇︎⬇︎ PRINTABLE RECIPE card below ⬇︎⬇︎⬇︎

    But in the meantime, let's start with the basics.

    Stove-top cooking method

    No special appliances or equipment is needed, but you do need to plan to soak the beans first. There is no shortcut here.

    I find the long soak method is the easiest thing to do, it just takes a little pre-planning. Since I usually cook beans in big batches on the weekend, I'll throw them in a bowl at the end of the night with plans to cook the next day at some point.

    Soaking dried beans before cooking

    For soaking beans, rinse the dried peas in a fine-mesh sieve under cool running water to remove any dust. Place the washed peas in a large bowl, much larger than needed to hold the beans and cover with at least two inches of water. The water should measure several times the volume of beans.

    The dried peas will expand and absorb water while they soak.

    chickpeas dried, soaked and cooked on a clean table
    chickpeas after soaking and cooking

    You can see that the soaked beans are almost as big and plump as the fully cooked beans! Soaking saves so much cooking time.

    ➡︎ Long soak method - at least 8 hours

    Place rinsed and drained dried peas in a large bowl, large enough to allow the beans to swell 2 to 3 times their size. Cover with 4x their volume of cool water. Let sit at least eight hours, or overnight. Drain beans before cooking.

    ➡︎ Quick soak method - just over an hour

    Place rinsed and dried peas in a stockpot, cover with 4x their volume in water and bring to a boil. Boil hard for 1 minute. Remove from heat and allow to sit for 1 hour. Drain beans before cooking.

    Cooking the beans

    Once chickpeas are soaked and drained of their soaking liquid. Place them in a large stockpot with enough fresh cool water to cover by several inches and bring them to a boil. Boil for 10 minutes then reduce heat to a simmer.

    Feel free to add aromatics - salt, bay leaf, onion, or garlic cloves to the cooking water.

    Chickpeas will need 45 minutes to 1 hour, or even longer to fully cook using this method.

    After 45 minutes, test a chickpea to see if it is done. It should be soft enough to easily be crushed with a spoon. They should not be cooked to the point where they have completely fallen apart.

    How long the beans take to cook will depend on the age of the beans, so use the clock only as a guide and a rule.

    ⏰ How to use your slowcooker to cook dried beans

    My favourite method for cooking dried beans is to use the slow cooker.

    Benefits: works with soaked or unsoaked beans, is completely hands-off.

    I like the slow cooker because it is convenient, but also because I find I get reliable and evenly cooked results each time.

    I always make big batches so I can stash extra into the freezer for when I want to throw some into a soup or make a quick hummus.

    All you need:

    • 2 cups of dried chickpeas, rinsed under cold water and soaked overnight
    • 6 cups water
    • ½ – 1 teaspoon of salt or Herbamare seasoning salt*

    How much salt to use?

    The salt depends on whether you are trying to cut your sodium intake or not.  I tend to go with the half teaspoon, as I know that most recipes I use the chickpeas in will need me to add some salt along the way.

    If you are trying to minimize your sodium intake, you can totally skip the salt.

    I like to soak the beans first. I find even and dependable results when I soak the chickpeas overnight first.

    After soaking, drain and rinse the chickpeas and add them to the slow cooker along with fresh water and salt, if using. Set to High setting and cook for 3 hours.

    Water requirements:

    • You need about 3 cups of water for each cup of dried, unsoaked chickpeas. This is true whether you soak the chickpeas first or not.
    • If you soaked the chickpeas, measure the water, using the 3 cups to 1 cup ratio based on the original, unsoaked measure of chickpeas.

    If this is the first time you have used your slow-cooker for this, you may want to test your chickpeas after 2 and half hours for the right texture, I find some crock pots run hotter than others.  However, I’ve found 3 hours is perfect.  

    The above makes about 5 cups of cooked chickpeas.  

    A note about the cooking liquid, aquafaba

    You can save the cooking liquid from cooking chickpeas to make aquafaba. What is aquafaba. I find the slow cooker cooking method the most reliable way to get aquafaba because the liquid used for the chickpeas needs to be meausred. You need to be fairly accurate with the amount of water you use for cooking the chickpeas if you want the resulting cooking liquid to be usuable as aquafaba.

    If you want aquafaba, allow the chickpeas to completely cook in the cooking liquid. I do this right in the crockpot. Just let them come to room temperature. This increases the starch content of the cooking liquid.

    Do not add any amoratics to the cooking liquid while the chickpeas cook.

    Meal prep and planning

    I will make a batch of beans or chickpeas on the weekend, separate the chickpeas into 1-½ cup or 2 cup bags and stash them in the freezer.

    Most recipes will call for a can of beans. Memorize this! A standard 15 oz can of beans holds about 1-½cups.

    A 15 oz can holds about 1-½ cups

    A 19 oz can holds just over 2 cups.

    Now you have chickpeas in the freezer in little bundles. Just the perfect amount to toss on a few salads for the workweek, or measured and ready to go when you need a few cups for a recipe.

    cooked chickpeas next to dried and soaked but not cooked chickpeas

    Other cooking methods

    You also also use the instant pot to cook dried chickpeas

    Cooking chickpeas in an instant pot:

    For soaked beans: for every cup of beans add 1 cup of water. Cook on HIGH pressure for 12 minutes. Natural pressure release for 15 minutes.

    For unsoaked beans: for every cup of beans add 2 cups of water. Cook on HIGH pressure for 50 minutes. Natural pressure release for 15 minutes.

    📋 FAQs:

    Do I really need to soak the beans first?

    No. No, you don't. It will take a bit longer for the beans to cook. In the slow cooker, cook the beans for about 4 hours on high heat, or 8 hours on low setting.

    Can I add herbs or other flavourings while the chickpeas are cooking

    For sure! Go for it. I usually just stick with salt so that my beans are neutral and will work in any recipe I decide to make. But if you like a specific flavour combination, go for it. Try - garlic, rosemary or bay leaves.

    Can I use my Instant Pot electric pressure cooker to cooking dried chickpeas?

    Yes, of course. To use your instant pot to cook any dried beans or chickpeas. It works like charm actually.

    The slow-cooker is my preference, however. I think because it requires less thinking on my part.😉 I love just setting it up and walking away and literally forgetting about it. I'm meal prepping and I don't even know it.

    But if you want to use your Instant Pot to cook chickpeas, here is how I do it:

    For soaked beans: for every cup of beans add 1 cup of water. Cook on HIGH pressure for 12 minutes. Natural pressure release for 15 minutes.

    For unsoaked beans: for every cup of beans add 2 cups of water. Cook on HIGH pressure for 50 minutes. Natural pressure release for 15 minutes.

    How long can I keep cooked beans in the freezer?

    Cooked beans will last in the freezer up to 6 months.

    My beans are still hard, what did I do wrong?

    Don't worry. It's not you. It's the beans. Old beans can take FOREVER to cook. And quite honestly, you might have a batch so old, it doesn't matter how long you cook'em, they will just not get soft enough.

    If you find your chickpeas are not as soft as you would like, go ahead and just cook them a little longer. In the slow cooker -- try an extra 30 minutes to an hour. In the Instant pot, for soaked beans return the lid and cook for another 1-3 minutes on high pressure. For unsoaked beans, try adding another 5-10 minutes. In each case, let the pressure release naturally after the cooking time is up.

    A few tips:
    - First, try to avoid old beans! Buy from a store that has high turnover. Dry beans last forever, so this can be challenging. I do buy from our local bulk store because I can see how busy it is. I've never had any trouble with their products. I trust them. You will need to find a store that you trust.
    - Buy smaller quantities. Don't buy more than you think you can through in a few months. At least until you know the store or the merchant you are buying from and if you know you are getting something fresh.

    📖 Recipe

    5 from 2 votes

    How to Cook Chickpeas

    Use your slowcooker to cook chickpeas hands-free! Instant Pot directions included below too.
    Slow-Cooker time3 hrs
    Total Time3 hrs
    Servings: 6 cups cooked chickpeas
    Calories: 243kcal

    Required equipment

    • slowcooker

    Ingredients

    • 2 cups dried chickpeas rinsed and drained, soaked overnight or about 8 hours
    • 6 cups water
    • ½ teaspoon salt

    Instructions

    • Drain chickpeas and discard soaking water. Add chickpeas, 6 cups of water and salt to base of a slowcooker and cook on high heat for 3 hours. Allow to cool before dividing into freezer containers, I usually store in 1 cup to 1-½ cup packages for easy use in recipes. makes about 5-6 cups cooked chickpeas.

    How to cook chickpeas in electric pressure cooker

    • For soaked beans: Drain chickpeas and discard soaking water. For 2 cups chickpeas add 2 cups clean water and salt, if using. Set to HIGH pressure for 12-15 minutes and secure lid. Once cooking time is done let the pressure release naturally for 15 minutes before releasing remaining pressure and opening. If chickpeas are not fully cooked or cooked to your liking, return the lid and set machine to HIGH preassure for another 1-3 minutes. Again allow pressure to release naturally for 15 minutes before opening lid.
    • For unsoaked beans: For 2 cups chickpeas add 4 cups clean water and salt, if using. Set to HIGH pressure for 45 minutes and secure lid. Once cooking time is done let the pressure release naturally for 15 minutes before releasing remaining pressure and opening. If chickpeas are not fully cooked or cooked to your liking, return the lid and set machine to HIGH preassure for another 5-15 minutes. Again allow pressure to release naturally for 15 minutes before opening lid.

    Notes

    Nutritional information is approximate for 1 cup of cooked chickpeas.
    For best results, soak chickpeas first before cooking. I just toss dried 2 cups chickpeas into a clean glass bowl before I go to bed, then we are ready to cook in the morning.
    If your slow cooker tends to run a little hot, check your beans after 2 & half hours.
    Also note, older beans will take longer to cook.  In the slow cooker just continue to check your beans and cook a little longer until you are happy with the texture. 
    Calories: 243kcal (12%) Carbohydrates: 40g (13%) Protein: 13g (26%) Fat: 4g (6%) Saturated Fat: 1g (6%) Sodium: 222mg (10%) Potassium: 583mg (17%) Fiber: 12g (50%) Sugar: 7g (8%) Vitamin A: 45IU (1%) Vitamin C: 3mg (4%) Calcium: 77mg (8%) Iron: 4mg (22%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    🍴Recipes to try with a chickpeas

    What to do with all these chickpeas now that you have them!? There are so many options.

    Add them to salads! I take a fresh salad for lunch almost every day. Chickpeas are a great source of vegetarian protein.

    Mash some up and make a sandwich

    Roast some for a yummy snack...

    bbq seasoned chickpeas on baking sheet

    Some of my favourite chickpea recipes:

    • Easy Chickpea & Olive Pasta {Vegan}
    • Roasted Chickpeas Potato bowls {Vegan}
    • Chickpea Cacciatore {Vegan}
    • Chickpea and Sun-dried Tomato Soup {Vegan}

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    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté

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    1. marthaeo says

      February 25, 2012 at 5:58 pm

      AWESOME!! My hubby's the crock pot king, so we'll definitely do this! Thanks!

      Reply
    2. An Unrefined Vegan says

      February 25, 2012 at 9:50 pm

      I've used this method with pinto beans but never thought to try with any other beans, and I use chickpeas all of the time.

      Reply
    3. Gluten Free A-Z says

      February 26, 2012 at 7:00 am

      I make all my beans in the crock pot. It's so easy and really reduces the sodium content and exposure to who knows what in cans( they say they are lined with BPA) Thanks for a great post.

      Reply
      • infinebalance says

        March 01, 2012 at 8:25 am

        Yes. The BPA thing worries me. This is a nice alternative and not much work really.

    4. Nicole says

      February 28, 2012 at 6:40 pm

      mmm, this looks delicious! Thanks for sharing 🙂

      Reply

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