Cooking chickpeas from dry beans gives better flavor and texture than canned ones, but many people avoid it because it seems complicated. In reality, the process is simple once you know the correct steps.
How to cook chickpeas from dry
To cook chickpeas from dry, soak them properly, simmer them gently in fresh water, and cook until they are tender but not falling apart.
Why soaking matters
Dried chickpeas are very dense and need time to absorb water before cooking. Soaking shortens cooking time and helps chickpeas cook evenly. Without soaking, chickpeas take much longer to soften and may stay hard in the center.
Soaking also improves digestion by reducing compounds that can cause bloating.
Basic cooking method
This method works well for most recipes, including salads, hummus, and stews.
- Rinse dry chickpeas and remove any debris.
- Soak in plenty of cold water for 8–12 hours.
- Drain and rinse the soaked chickpeas.
- Place them in a pot and cover with fresh water.
- Bring to a boil, then reduce to a gentle simmer.
- Cook uncovered for 60–90 minutes until tender.
- Drain and let cool before using.
Practical tips for better results
- Add salt near the end of cooking, not at the beginning.
- Skim off foam that forms on the surface.
- For extra-soft chickpeas, add a pinch of baking soda while cooking.
- Store cooked chickpeas in cooking liquid to keep them moist.
Common mistakes
- Skipping the soaking step.
- Adding salt too early.
- Cooking on high heat the entire time.
- Not checking tenderness before draining.
Conclusion
Once you know how to cook chickpeas from dry, they become easy to prepare and far more versatile. With proper soaking and slow simmering, chickpeas turn out tender, flavorful, and ready for any dish.