How To Cook Dried Garbanzo Beans Recipe
Learn how to cook dried chickpeas from scratch! We'll show you how to soak them and cook them 3 ways: on the stovetop, in the Instant Pot, or in a slow cooker.
How to Make the Best How To Cook Dried Garbanzo Beans
Cooking dried garbanzo beans (chickpeas) from scratch is a simple kitchen skill that yields far superior results compared to canned versions. Not only do home-cooked chickpeas taste better with a creamier texture, but they’re also more economical—one pound of dried beans expands to about 4-5 cups of cooked chickpeas, enough for multiple meals throughout the week.
The key to perfect chickpeas starts with a proper overnight soak. Adding a splash of apple cider vinegar to the soaking water helps break down the phytic acid, making the beans easier to digest and allowing nutrients to be better absorbed. A touch of baking soda in the cooking water further softens the skins for that melt-in-your-mouth texture that’s essential for silky hummus or tender salads.
Whether you prefer the hands-off convenience of an Instant Pot, the traditional stovetop approach, or the set-it-and-forget-it slow cooker method, batch cooking chickpeas ahead of time sets you up for easy, nutritious meals all week long. Don’t forget to save the cooking liquid—this aquafaba is a magical ingredient that can be whipped into vegan meringues or used to add body to soups and sauces.
How To Cook Dried Garbanzo Beans
Learn how to cook dried chickpeas from scratch! We'll show you how to soak them and cook them 3 ways: on the stovetop, in the Instant Pot, or in a slow cooker.
Ingredients
Main Ingredients
Optional Aromatics
Instructions
Instant Pot Method
- Place soaked chickpeas in the instant pot with salt, baking soda, and enough water to just cover the chickpeas. Add aromatics if using.
- Set on high pressure for 15 minutes (20 for softer chickpeas, great for making hummus). Manually release the pressure valve.
- After cooling, you can either store in the liquid or drain and save the cooking liquid (aquafaba) for using in recipes, sauces, or soups.
Stovetop Method
- Place soaked chickpeas in a large pot with salt, baking soda, and enough water to cover by 2 inches. Add aromatics if using.
- Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until tender.
- Drain and save the cooking liquid if desired.
Slow Cooker Method
- Place soaked chickpeas in a slow cooker with salt, baking soda, and enough water to cover by 2 inches. Add aromatics if using.
- Cook on low for 6-8 hours or on high for 3-4 hours until tender.
- Drain and save the cooking liquid if desired.
Notes
- Adding baking soda helps break down the chickpeas for a creamier texture, which is especially useful when making hummus.
- Soak dried chickpeas overnight (8-12 hours) in water with apple cider vinegar before cooking.
- The cooking liquid (aquafaba) can be saved and used as an egg white substitute in recipes.
- Cooked chickpeas can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
