How to Cook Chickpeas at Home (So They’re Creamy and Easy to Digest)

Learn how to cook chickpeas at home for the creamiest texture and best flavor—no cans needed. Whether you use the stovetop, Instant Pot, or slow cooker, these tips will help you make tender, easy-to-digest chickpeas every time.
Recipe
Raw chickpeas on a baking sheet.

About this Recipe

Cooking chickpeas at home is easier than you think, and the flavor and texture are much better than canned. You need a little time and a few tips to make them perfect.

  • Step 1: Sort and rinse. Start by spreading the dried chickpeas on a clean kitchen towel or baking tray. Look through them to remove any stones or shriveled beans. Then, place them in a bowl and rinse them under cold water until the water runs clear.
  • Step 2: Soak overnight (or use the quick soak method). Overnight soak (recommended): Add the rinsed chickpeas to a large bowl and cover with 3 times the water. Chickpeas expand a lot, so make sure there’s plenty of water. Let them soak for 8–12 hours. Quick soak (if you’re short on time), bring chickpeas and water to a boil, let boil for 5 minutes, then turn off the heat and let them soak for 1 hour.
  • Step 3: Drain and rinse. After soaking, drain and rinse the chickpeas with fresh water. This helps remove some of the indigestible sugars that can cause bloating.
  • Step 4: Cook the chickpeas. Add the soaked chickpeas to a large pot and cover with fresh water—about 3 inches above the beans. For even better digestion, toss in a small strip of kombu (a type of seaweed that helps break down phytic acid). Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top. Simmer, partially covered, for 45 to 90 minutes, depending on the age of the chickpeas and how soft you want them. Start checking at 45 minutes.
  • Step 5: Test for doneness. They’re done when soft through and mash easily between your fingers. If you’re making hummus, cook them longer to blend up super smooth.

Home Cook Tips

  • Cooked chickpeas can be stored in the fridge for up to 5 days or frozen in their cooking liquid for up to 3 months.
  • Add a big pinch of salt halfway through cooking, not at the beginning. Salting too early can make the skin tough.
  • Add garlic, onion, or bay leaf to the water for extra flavor.
  • If you plan to use them for hummus, peeling the skins (optional!) gives you an even silkier texture.

Other cooking methods

Depending on your time and tools, you can cook chickpeas in several ways. For stovetop cooking, a heavy-bottomed pot or Dutch oven is ideal—it holds heat evenly and simmers gently. Soak chickpeas with fresh water (and a piece of kombu, if you have it) for 45 to 90 minutes until tender.

In a pressure cooker or Instant Pot, add soaked chickpeas and enough water to cover them by 2 inches. Then cook on High Pressure for 12–15 minutes with a natural release—great for super-soft chickpeas for hummus.

For a slow cooker, add soaked chickpeas and water, set to Low for 6–8 hours or High for 3–4 hours until creamy. No matter the method, always soak them first to improve texture and digestion, and season only after cooking for the best results.

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Raw chickpeas on a baking sheet.

How to Cook Chickpeas (Perfect Every Time)

Alejandra Graf
Learn how to cook chickpeas at home for the creamiest texture and best flavor—no cans needed. Whether you use the stovetop, Instant Pot, or slow cooker, these tips will help you make tender, easy-to-digest chickpeas every time.
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Prep Time 10 minutes
Cook Time 45 minutes
Soak Time 8 hours
Total Time 8 hours 55 minutes

Ingredients
  

  • 1 cup dried chickpeas
  • Water for soaking and cooking
  • Optional 1 strip of kombu
  • Optional Salt, added after cooking

Instructions
 

Sort and rinse

  • Spread the chickpeas on a clean surface and remove any small stones or debris. Rinse well under cold water.

Soak

  • Place the chickpeas in a large bowl and cover with 3x the amount of water. Soak overnight (8–12 hours) at room temperature. Drain and rinse before cooking.

Cook (choose your method)

    Stovetop / Dutch oven:

    • Add soaked chickpeas to a large pot or Dutch oven and cover with water by 2–3 inches. Add a piece of kombu if using. Bring to a boil, reduce to a simmer, and cook partially covered for 45–90 minutes until soft.

    Instant Pot / Pressure cooker:

    • Add soaked chickpeas and cover with water by 2 inches. Cook on High Pressure for 12–15 minutes, natural release.

    Slow Cooker:

    • Add soaked chickpeas and enough water to cover them by 2–3 inches. Cook on Low for 6–8 hours or High for 3–4 hours, until tender.
    • Salt and store
    • Add salt to taste after cooking. Let cool and store in the fridge for up to 5 days, or freeze with their cooking liquid for up to 3 months.

    Notes

    For hummus, cook until very soft and creamy.
    Adding kombu helps improve digestibility and reduces phytic acid.
    One cup of dried chickpeas yields about 3 to 3½ cups cooked.

    information

    Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

    Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
    Alejandra Graf
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