How to Cook Chickpeas on the Stove

This guide shows you how to cook chickpeas, also known as Garbanzo beans, easily on the stove. They taste so much better than canned! I've also included several recipes that you can use for your cooked chickpeas.

Jump to:

• 📋 Instructions
• ✨Top Tips
• 🤷To Soak or Not to Soak
• 👪 Serving size
• 🥣 Storage
• 💪 Nutrition
• 🥗 Uses
• 📖 Recipe

I spent the first 35 years of my life only using canned beans. I couldn't for the life of me understand why someone would go through the trouble of cooking beans when they could just crack open a can. But then I started this blog and began experimenting with eating new foods. The first time I tried freshly cooked chickpeas, I finally got it! They tasted so much better! Trust me on this one, go the extra mile and make your chickpeas from scratch next time you want to eat them. You won't be disappointed.

There are many different ways to cook chickpeas, like on the stovetop, in the crockpot, pressure cooker, or oven. They all have their advantages and disadvantages (learn all about them here), but today we are going to focus on how to cook them on the stovetop. It's the classic way, where all you need is a pot, some water, and you are good to go! Let's do this thing!

📋 Instructions

Optional Soaking: At least 6-8 hours before cooking, place the chickpeas in a bowl and cover with water. Soak for a maximum of 12 hours. When ready to use, drain water.

1. Using a colander, rinse dried chickpeas with clean water and add to a pot. Cover chickpeas with 2 inches of water and salt (if using). Bring to a boil.

2. Simmer chickpeas until they have reached desired consistancy.

Soaked: generally 1 hour, 30 minutes.

Unsoaked: generally 2 hours 30 minutes.

3. Add more water throughout the cooking process to make sure the beans are always covered in water, otherwise, they may start to burn. I usually need to add in more water about every 45 minutes.

4. Once they have reached the desired consistency, drain extra water and use as desired.

✨Top Tips

• It’s a good idea to rinse the chickpeas before placing them into your pot. This removes any dust or debris that may have settled on the beans in storage.
  
• Typically water is used to cook the beans, but broth could be substituted if you want to add a specific flavor. You could also add any type of seasonings in with the beans to create more flavor.
  
• This is not a "set and forget" method, meaning you are going to want to keep an eye on your garbanzo beans while they cook. As the cooking progresses, more and more of the water will be absorbed by the beans, and evaporated out in the boiling.
  
  Once all the water is gone, the beans will start burning onto the bottom of the pot. REMOVING BURNED BEANS OFF THE BOTTOM OF A POT IS THE WORST! (I speak from experience). Also, it makes your house smell like burning farts. Not great.
  
  To avoid this, you'll want to test the beans as the water gets low. If they haven't reached the texture you want, add more water in. You can always drain it out later when they are done. I usually need to add more water about every 45 mins.
  
• The length of time it takes to soften the chickpeas to desired texture depends on personal preference. The times I have given are for chickpeas that are soft, but have a little bit of chew still to them.
  
  If you are planning on mashing your chickpeas, you’ll probably want to cook them a little longer to make them even softer. If you like your chickpeas chewy, you’ll want to cook them for less time. Experiment a bit until you find the perfect time for you. Cook time also depends on if you have pre-soaked your beans or not. See section below for more info.

Check out "A Complete Guide to Cooking with Chickpeas" if you'd like to learn more about this healthy legume.

🤷To Soak or Not to Soak

One of the most common questions about cooking dried beans is whether or not beans need to be soaked before cooking. Soaking garbanzos before cooking them on the stove does improve the overall texture of the beans. They cook faster, and more evenly. They are also less prone to splitting open in the cooking process.

The biggest benefit of pre-soaking beans comes down to cook time. Soaked beans cook at least an hour faster than unsoaked beans. There are different methods on how to soak. For example, some suggest soaking overnight in cold water, while others suggest a quick 1-hour soak in hot water. In my experience, the results are not drastically different, so use the method that works with your schedule.

While there are many benefits to presoaking your chickpeas, don't worry, it's not a deal-breaker if you don't have time, or simply forgot to do it. (I NEVER remember to start soaking things 8 hours in advance). Your chickpeas will still be delicious, and much better than canned ones.

I have a whole series of posts answering all your dried bean questions. You can find out all about soaking, salting, and various cooking methods. Check out “The Ultimate Guide to Cooking Dry Beans” to learn way too much info about preparing the perfect dried beans.

👪 Serving size

• 1 cup of dried chickpeas makes about 3 cups of cooked chickpeas.
  
• There is about 1.5 cups of beans in a can of chickpeas.

🥣 Storage

Cooked chickpeas should be stored in an air tight container and will last in the fridge for 4-5 days.

Cooked chickpeas can also be easily frozen. It's a great idea to make a large batch and freeze portions so you can always have them ready to go.

Make sure your cooked chickpeas are completely cool before transfering to a freezer friendly container. (Making sure they are completely cool will help prevent freezer burn). Store in the freezer for up to 6 months.

💪 Nutrition

Garbanzo beans are a great source of plant-based protein! In a 1 cup serving, you're getting 11 grams of protein. They are also high in fiber and nutrients. Chickpeas are naturally gluten-free.

They are high in healthy carbs, so they should not be part of a low-carb or keto diet.

There are 269 calories in 1 cup of cooked chickpeas.

For a full rundown of chickpeas' nutritional values, check out the USDA's website.

🥗 Uses

Here are some of my favorite recipes from around the web:

Easy Chickpea Curry from A Couple Cooks

Better than Store-Bought Hummus from Inspired Taste

Chickpea Burger from Nora Cooks

Chickpea Tikka Masala from Foodie with Family

Crunchy Oven Roasted Chickpeas from Yay! for Food

Mediterranean Chicken and Chickpeas Bowl from Iowa Girl Eats

📖 Recipe