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bowl of cooked chickpeas on a wooden board with a spoon on the side.

How To Cook Garbanzo Beans (3 Ways!)

This comprehensive guide on how to cook dried chickpeas, also known as garbanzo beans, includes everything you need to know about this nutritious legume. Whether you want to cook them in an Instant Pot, on the stovetop, or in the slow cooker, keep reading to learn all about soaking, cooking, and freezing chickpeas.
5 from 5 votes
Course: Side Dish, Snack
Cuisine: Lebanese, Mediterranean
Keyword: dried chickpeas, garbanzo beans, instant pot chickpeas, plant-based, slow cooker chickpeas, soaking chickpeas, stovetop chickpeas, vegan
Servings: 6 cups
Calories per serving: 243
PREP TIME 5 mins
COOK TIME 2 hrs
Soaking Time 12 hrs
TOTAL TIME 14 hrs 5 mins

INGREDIENTS
 

  • 2 cups dried chickpeas, approximately 1 pound or 450 grams
  • 2 tablespoons kosher salt, divided
  • 1 ½ teaspoons baking soda
  • water

INSTRUCTIONS

  • Sort through the dried chickpeas and discard any stones as well as discolored or shriveled chickpeas. Place the chickpeas in a large bowl and cover with at least 6 cups of water. Stir in 1.5 tablespoons of kosher salt and the baking soda. Let them soak for 8 to 24 hours.
  • STOVETOP: Drain and rinse the soaked chickpeas, then place them in a large pot and cover with several inches of water. Stir in half a tablespoon of kosher salt and place over high heat, covered, and bring to a boil. Reduce the heat to a simmer and keep the lid slightly ajar. Skim off any white foam that develops on top. Cook for about 1.5 hours for firmer chickpeas or 2 hours for softer, creamier chickpeas.
  • INSTANT POT: Drain and rinse the soaked chickpeas, then place them in the Instant Pot and cover with about 6 cups of water. Stir in half a tablespoon of kosher salt. Close the lid and seal the valve. Pressure cook on high for 15 minutes for firmer chickpeas and 20 minutes for extra creamy chickpeas. Natural release for 20 minutes before opening the lid.
  • SLOW COOKER: Drain and rinse the soaked chickpeas, then place them in the slow cooker and cover with about 8 cups of water. Stir in half a tablespoon of kosher salt. Cover with the lid and cook on high for 4 hours or low for 8 hours, or until cooked to your desired consistency.
  • Let the chickpeas cool in their liquid, then transfer the chickpeas with some of the broth into airtight containers and store in the fridge up to 5 days or in the freezer up to 6 months.

NOTES

Salt: If not using kosher salt, halve the amount and adjust to your taste.
Age of chickpeas: The older the chickpeas, the longer they will take to cook. If you have dried chickpeas that have been sitting in your pantry for a year or more, expect them to take double the amount of cooking time or more.

NUTRITION

Calories: 243kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2615mg | Potassium: 584mg | Fiber: 12g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 4mg

Nutrition information provided is an estimate and may vary.

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