How to Cook Chickpeas (Perfect Every Time)
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.
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.