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Cooked chickpeas in a strainer

How to Cook Chickpeas

Prep Time: 5 minutes
Cook Time: 1 hour
Soaking: 12 hours
Total Time: 1 hour 5 minutes
Servings: 8 servings
Author: Nico Pallotta

  • 2 heaping cups (500 grams) dried chickpeas or 1 pound
  • 8 cups (2 liters) water + more for soaking and rinsing
  • 1 teaspoon baking soda add 2 teaspoons if making hummus
  • 2 teaspoons salt

SOAK

  • Rinse 2 heaping cups dried chickpeas and add them to a large bowl, deep pot, or Dutch oven.
    Add water to cover them by 3 inches or 8 cm.
    small dried chickpeas soaking overnight in a white pot
  • Soak for 12 to 48 hours.
    If soaking for more than 12 hours, put them in the refrigerator.
    If making hummus, soak for at least 24 hours in the fridge.
    Drain and rinse the soaked chickpeas well before cooking.
    rinsed soaked chickpeas in a white sift

COOK

  • Drain and rinse the soaked chickpeas thoroughly, then add them to a deep pot.
    Cover them with fresh water by at least 2 inches or 5 centimeters.
    Stir in 1 teaspoon baking soda to help their skin soften (add 2 teaspoons if using chickpeas to make hummus).
    dried chickpeas cooking with baking powder in a white pot
  • Bring to a boil, then lower the heat and simmer until the skins split and the chickpeas are soft but retain their shape.
    Cooking time can vary between 60 to 120 minutes, depending on their size.
    After 30 minutes of simmering, add 2 teaspoons salt.
    With a spoon, skim off the foam that forms on the surface.
    chickpeas cooking in a white pot with foam
  • Check for doneness by pressing one chickpea between your thumb and index finger. It should be tender and mash easily.
    Don’t discard the cooking water or aquafaba. It’s excellent for making hummus, vegan meringue, chocolate brownies, and more.
    Tip: If you cook chickpeas to make hummus, extend the cooking time by about 15 minutes.
    cooked chickpeas in a white casserole
Nutrition information is an estimate for 1 serving of chickpeas out of 8 servings.
STORAGE
Refrigerator: Transfer the cooked chickpeas to an airtight container and cover them with their cooking liquid.
Let them cool down at room temperature, transfer them to the fridge, and store them for 3 to 4 days.
Freezer: Let the chickpeas cool to room temperature, drain them, transfer them to freezer bags, and freeze them for three months.
You can reserve the cooking liquid to make hummus. Freeze it separately from the chickpeas in a jar for three months.
Thaw & Reheat: Defrost chickpeas in the microwave or over several hours in the fridge.
You can add frozen chickpeas directly to soups and stews. Reheat in the microwave or stovetop in a saucepan with boiling water.
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