How to Cook Dried Chickpeas

Chickpeas, also known as garbanzo beans, are used in hummus, salads and stews. Although they are available canned and ready to serve, you can make a more nutritious version from dried bulk food. Soak, boil and season your chickpeas with this 12-hour process.

EditSteps

EditBuying Dried Chickpeas

Browse the bulk section of your favorite supermarket. Not all supermarkets will carry dried chickpeas.

Find bulk chickpeas at any natural or whole food store. They are commonly sold in stores with a large bulk selection.

Make sure the store’s bulk chickpeas have a high turnover rate. Although they are a dried food, they can go stale within a few months in bulk containers.

Buy 1 lb. (454 g) of bulk chickpeas.

EditSoaking Dried Chickpeas

Pour your chickpeas into a large bowl. Pick through them to remove chickpeas that have gone bad. Any legumes that are dark or smaller should be discarded.

Cover the beans with at least 4 inches (10 cm) of cold water. They will need to absorb the extra water overnight.

Discard any beans that float to the top of the bowl.

Add 1/2 tsp. of salt. Mix it into the water with a wooden spoon.

Leave the chickpeas for 12 hours. Prepare them to soak in the evening and they can be prepared the next day.

EditCooking Soaked Chickpeas

Drain the chickpeas by pouring them into a colander. Make sure the colander or sieve holes are fine enough that the chickpeas don’t fall through.

Place the drained chickpeas in a large saucepan or stockpot.

Cover the chickpeas with 3 inches (7.6 cm) of fresh cold water.

Bring the water and chickpeas to a boil on high. Then, reduce the temperature to a simmer.

Set a kitchen timer for 1.5 hours. Cover them with a lid while they simmer.^[1]

Offset the lid and add spices, such as bouquet garni or garlic, during the last few minutes.

Test a chickpea. They should be firm and not mushy. If they are too firm, let them simmer for another half hour with the lid on. ^[2]

Drain and cool your chickpeas. Serve them immediately, use them in a recipe or freeze them for later use.

EditTips

You can also try “quick-soaking” dried chickpeas. You should place the dried chickpeas in a stockpot and cover them with 4 inches (10 cm) of water. Bring them to a boil and allow them to boil for 5 minutes. Remove them from the stove and let them sit for 1 hour in the hot water. Drain the water and prepare by boiling just as you would with the 12-hour method. ^[3]