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Instant Pot chickpeas on slotted spoon
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How to Cook Chickpeas (Garbanzo Beans)

I'll show you how to cook chickpeas (garbanzo beans) from dried, 3 ways! Plus quick soak instructions and my favorite recipes using chickpeas.
After soaking, this recipe yields 7-8 cups of cooked beans.
Prep Time10 mins
Cook Time20 mins
Soaking Time8 hrs
Total Time8 hrs 30 mins
Servings: 6
Calories: 285kcal
Author: Kevin

Ingredients

Optional Seasoning

  • 1 medium onion halved
  • 3 garlic cloves smashed
  • 2 bay leaves

Instructions

  • Pick through and discard any little stones or debris that may be packaged with the beans.
  • Rinse your beans in a colander with cool water.

Soaking

  • Quick Soak Method: Add the beans to large pot and cover with about 2 inches of water. Bring the water to a boil over high heat and cook the beans without a lid for 5 minutes.
  • Remove the pot from the heat and cover pot with a lid. Let the beans soak in the hot water for 1 hour. Drain the beans into a colander, then rinse with water.
  • Overnight Soak: Cover the beans in a pot with about 2 inches of water. 1 pound of dried will expand to 7-8 cups in 8 hours or overnight. Drain the beans into a colander, rinse.

Cooking Methods

  • Stovetop Method: After soaking and rinsing, drain and add to a large stock pot. Cover again with at least 2 inches of cool water. Bring to a boil, reduce to simmer and cook for 2 hours (leave lid slightly ajar to vent). Add salt when there is about 30 minutes of cooking time left.
  • Instant Pot Method: If using unsoaked chickpeas, add to inner pot and cover with 4 cups water. Add 1 ½ teaspoon kosher salt and any Optional Seasoning or none.
  • Close lid and seal, set to High Pressure for 60 minutes, Natural Release 10 minutes.
  • If using soaked chickpeas, add to inner pot and cover with 4 cups water. Add 1 teaspoon kosher salt and any Optional Seasoning or none.
  • Close lid and seal, set to High Pressure for 5 minutes, Natural Release 10 minutes.
  • Slow Cooker Method: Add the dried chickpeas and any Optional Seasoning or none and 7 cups of water. Cover and cook on High for 3 to 4 hours or on Low setting for 6 to 8 hours. Add 1 ½ teaspoon kosher salt when there is about 30 minutes of cooking time left.

Notes

  1. Only add salt toward the end of the cooking process, not while soaking. I've found this helps in the beans not being tough in texture.
  2. Baking soda (1 tablespoon) is often times added with dried chickpeas while soaking to alleviate gas issues (it binds to sugars and helps to them to break down, in turn being easier to digest). This can be added to the Instant Pot and Slow cooker when using dried chickpeas.

Nutrition

Sodium: 19mg | Calcium: 87mg | Vitamin C: 5mg | Vitamin A: 53IU | Sugar: 9g | Fiber: 14g | Potassium: 694mg | Calories: 285kcal | Saturated Fat: 1g | Fat: 5g | Protein: 15g | Carbohydrates: 48g | Iron: 5mg