In this ultimate guide, I’ll show you how to cook dried chickpeas perfectly in three easy ways — on the stovetop, in a slow cooker, and in a pressure cooker (Instant Pot). Skip canned chickpeas and learn how to cook dried chickpeas at home from scratch with confidence and ease.
You’ve probably seen packets of dried chickpeas at the supermarket and thought they look difficult to cook, so you picked up a can of cooked chickpeas to make my chickpea cauliflower curry. But I’m here to tell you — it’s really simple. And once you taste chickpeas cooked from dried beans, you’ll never want to go back.
They’re plumper, taste fresher, and have a much better texture. Plus, you can freeze them too (in case you’ve never thought about that!).
I’m sharing everything I’ve learned over the last 30 years — all the tricks, tips, and methods for cooking chickpeas from dried beans. No matter which method you choose, it’s simple and really easy.
(Not quick — but there’s very little hands-on time.)
Jump to:
- 👩🏻🍳Sandhya’s Quick Top Tips
- 📋Ingredients
- Soaking Dried Chickpeas
- How to Cook Dried Chickpeas: Three Ways (Quick Overview)
- ❄️Storing Cooked Chickpeas
- Measurements: Dried Chickpeas to Cooked Chickpeas
- Did You Know Cooked Chickpeas from Dried are Cheaper than Canned Chickpeas?
- Recipe FAQ's
- Ways to Use Chickpeas
- How to Cook Dried Chickpeas? (Three Ways)
👩🏻🍳Sandhya’s Quick Top Tips
- Soak your chickpeas whenever possible. Overnight soaking improves digestibility, gives creamier chickpeas than canned, and reduces cooking time across all methods.
- Use plenty of water. Chickpeas expand as they soak and cook, so always keep them fully submerged.
- The Instant Pot is the fastest method (and my favourite). Soaked chickpeas cook on Pressure High or Bean Mode in 25–30 minutes.
Unsoaked chickpeas take about 1 hour. - Season while cooking for better flavour. Add salt and optional aromatics. Especially useful if the chickpeas are for salads or simple dishes.
- Use baking soda for extra-soft chickpeas. A small pinch during cooking helps create creamy, melt-in-the-mouth chickpeas. Use sparingly.
- Forgot to soak? Try a quick soak instead. Cover dried chickpeas with boiling water, add ½ teaspoon baking soda, cover, and rest for 1 hour. Drain, rinse well, then cook as usual on the stovetop or in the Instant Pot.
- Don’t throw away the cooking liquid (aquafaba). I often use it as an egg replacer or to make vegan mayo.
- Old chickpeas need more time. If your dried beans are older, add a few extra minutes to the cooking time.
- Always check dried chickpeas before soaking. Quickly sort through them to remove anything that doesn’t look like a bean. Occasionally, you’ll find small stones or debris.
📋Ingredients
- Dried Chickpeas: Also called garbanzo beans or Kabuli Chana. Available in most UK/US supermarkets, usually in 500g–2kg packets. They look small but triple in size when cooked.
- Water: Plain water is all you need for soaking and cooking — no stock required.
- Aromatics (Optional): You can also add bay leaf, cardamom, garlic, or onion for extra flavour.
Soaking Dried Chickpeas
Traditional Soak (Overnight)
I usually place dried chickpeas in a large bowl, cover them with plenty of water, and soak overnight.
This method makes chickpeas easier to digest, gives them a creamier texture (much better than canned), and reduces cooking time — no matter which cooking method you choose.
Quick Soak Method
When I’m short on time or forgot to soak, I use the quick soak method. Place dried chickpeas in a casserole dish, cover with boiling water, add ½ teaspoon baking soda, cover, and let sit for 1 hour. The chickpeas will triple in size and are ready to cook. Drain and rinse before using.
Tip: This works well for both the Instant Pot and the stovetop.
How to Cook Dried Chickpeas: Three Ways (Quick Overview)
(Detailed step-by-step instructions are in the recipe card below.)
Stovetop Method
You’ll need to soak the chickpeas first. Cooking time is about 1½–2 hours.
Instant Pot Method
Step 1: Add soaked chickpeas, a bay leaf, and water to the inner pot of the Instant Pot.
Step 2: Seal the lid and cook on High Pressure for 25 minutes, then allow a natural pressure release. Once the steam release valve drops, vent any remaining pressure and carefully open the lid.
Tip: If you are cooking unsoaked dried chickpeas in the Instant Pot, pressure cook HIGH for 50 minutes.
If the beans are old, add another 10 minutes of cooking time.
Slow Cooker Method
No soaking needed. Cooking time ranges from 4–8 hours, depending on your settings.
❄️Storing Cooked Chickpeas
Transfer drained chickpeas to an airtight container and refrigerate for up to 4 days. They also freeze beautifully. Portion into freezer-safe containers and freeze for up to 3 months for later use.
Measurements: Dried Chickpeas to Cooked Chickpeas
How much does 1 cup of dried chickpeas weigh?
1 cup of dried chickpeas = 200g
How many cups of chickpeas are in a can?
One 400g can yields about 1½ cups of cooked chickpeas.
How many cups does 1 cup of dried chickpeas make?
1 cup of dried chickpeas = 3 cups of cooked chickpeas
Dried chickpeas triple in size once cooked.
Did You Know Cooked Chickpeas from Dried are Cheaper than Canned Chickpeas?
It’s time to ditch the store-bought stuff and cook chickpeas at home. It’s much cheaper than you might think. A 400g can of chickpeas costs around 50p, while 1 kg of dried chickpeas costs £2.25. I did some quick maths, and it really surprised me:
- 1 can of chickpeas yields about 1½ cups cooked and costs 50p
- 1 cup dried chickpeas yields about 3 cups cooked and costs just 56p
Cooking chickpeas from dried not only saves money but also gives you plumper, fresher beans with better texture than canned. Trust me, once you try it, you’ll never go back!
Recipe FAQ's
Soaking isn’t mandatory, but it’s highly recommended. Soaked chickpeas cook faster, digest better, and have a creamier texture.
Use a quick-soak method. Place dried chickpeas in a heatproof bowl or casserole dish, cover with boiling water, add ½ teaspoon baking soda, cover, and let sit for 1 hour. Drain, rinse well, and cook on the stovetop or in the Instant Pot.
Yes. Let the chickpeas cool completely, then drain and save the cooking liquid (aquafaba) for other uses. Pat the chickpeas dry, spread them in a single layer on a lined baking tray, freeze until firm, then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
This usually happens if the dried chickpeas are old. Simply continue cooking until tender. Adding ¼ teaspoon baking soda to the cooking water can also help soften them.
Baking soda is optional. I don’t always use it, but a small amount can make chickpeas easier to digest and extra creamy. If using it, add ½ teaspoon for quick soaking or a small pinch (about ¼ teaspoon) while cooking. Always rinse well if used during soaking.
Ways to Use Chickpeas
Whether you use canned chickpeas or cook them from scratch (my favourite way!), they’re delicious and easy to work with. You’ll find 20+ chickpea recipes on Sandhya’s Kitchen. Some of my favourites are
Ingredients
- 2 cup dried chickpeas garbanzo beans 1 pound (450g) dried beans
- 6 cup water for instant pot cooking. 7 cups of water for slow cooker and adjust accordingly for stove top.
- 1 teaspoon salt
- 2 bayleaf optional
- 2 cloves garlic optional
Instructions
Prep the Chickpeas
- Quickly look through the dried chickpeas and pick out anything that isn’t a bean. Sometimes small stones or debris sneak in.
- Place the chickpeas in a large bowl and cover with several inches of water. Soak for 8 hours or overnight. The chickpeas will triple in size. Drain and rinse before cooking.
- Quick soak tip: Cover chickpeas with boiling water + ½ teaspoon baking soda, let sit 1 hour, drain, and rinse.
How to Cook Dried Chickpeas on the Stove Top
- Add soaked, drained chickpeas to a large pot.
- Add water, salt, bay leaf and garlic (if using). Make sure it covers with several inches of water.
- Bring to a boil, then reduce heat and simmer until tender. About 1½–2 hours for soft chickpeas.
- Simmer with lid off for firmer beans (great for salads) or slightly ajar for creamier beans (perfect for hummus).
How to Cook Dried Chickpeas in the Instant Pot (Pressure Cooker)
- Soaked Chickpeas: Add soaked chickpeas, water, salt, and aromatics to the inner pot. Seal the lid, turn the vent to sealing, and cook on High Pressure for 25 minutes. Allow natural pressure release, then vent remaining pressure and open the lid.
- Unsoaked Chickpeas: Add dried chickpeas, water, salt, and aromatics to the inner pot. Seal lid, set to High Pressure for 45–50 minutes. Let natural pressure release for 20 minutes, then vent any remaining pressure and open the lid.
How to Cook Dried Chickpeas in a Slow Cooker
- Add dried chickpeas (no need to soak), 7 cups of water, salt, and aromatics to the slow cooker.
- Cook on HIGH for 3½–4 hours or LOW for 6–8 hours.
- Check towards the end. Slow-cooked chickpeas get very soft. For firmer beans, reduce cooking time slightly.
Notes
Sandhya's Quick Tips for Cooking Chickpeas
- Soak whenever possible: Overnight soaking gives creamier beans and cuts cooking time.
- Use plenty of water: Chickpeas expand as they cook, so keep them fully submerged.
- Instant Pot = fastest method: Soaked beans cook in 25–30 min; unsoaked take ~1 hour.
- Season for flavour: Add salt and optional aromatics while cooking.
- Quick soak if needed: Cover with boiling water + ½ teaspoon baking soda, rest 1 hour, drain, rinse, and cook.
- Save the liquid (aquafaba): Great for vegan baking or mayo.
- Check before soaking: Remove stones or debris from dried chickpeas.
Samantha says
Amazing! I have always reach out for canned chickpeas until yesterday. After cooking on the stove for the first time, I can tell you, this is the best! Don’t know why I never tried for so many years.