How To Cook Garbanzo Beans On The Stovetop

1. Add one cup of dried garbanzo beans to a large bowl and cover them with water. Make sure several inches of water cover the chickpeas as they will absorb the liquid as they soak. Let soak for at least 8 hours. (An easy way to do this is to let them soak overnight.)
2. Drain and rinse the beans thoroughly.
3. Place the beans in a medium pot and cover them with several inches of water and bring to a boil.
4. Turn down to a simmer and add salt along with any aromatics you like. I like to add quartered onion, peeled whole garlic cloves, and bay leaves at a minimum.
5. Cook until the garbanzo beans are nice and tender. (This usually takes 1 ½ hour to 2 hours, depending on your stove type and elevation.

For salads, soups, etc. I recommend cooking beans without a lid on for about one and a half hours. This will result in beans that are cooked but on the firmer side.

However, if your aim is to make hummus, another type of dip or dish that requires extra soft beans, you will most likely want to cook these chickpeas for about 2 hours. This will make them extra soft. Alternatively, for softer beans, you could cook them with the lid mostly on but slightly off. (This creates a gap for steam to escape.)

6. Turn the heat off, and discard any aromatics.
7. Strain and use as desired, or store in an airtight container in the fridge for 4-5 days.

How To Cook Chickpeas In A Pressure Cooker

Soaking the garbanzo beans is optional when cooking them in an instant pot. The following instructions cover both options.

Optional: Add one cup of dried garbanzo beans to a large bowl and cover them with water. Make sure several inches of water cover the chickpeas because they will absorb the water as they soak. Let soak for at least 8 hours. (An easy way to do this is to let them soak overnight.)

1. Strain and rinse the beans thoroughly. Remove any debris or small stones among the beans.
2. Add the beans to your Instant Pot along with four cups of water and optional aromatics.
3. For Soaked Chickpeas: Cook on high pressure for 5 minutes. This will result in softer, creamier chickpeas. Then natural release for 20 minutes. Release any remaining pressure, then open the lid.

For Unsoaked Chickpeas: Cook on high pressure for 40 minutes. This will result in tender but firmer chickpeas. For slightly softer, creamier chickpeas, cook for 55 minutes. Then natural release for 20 minutes. Release any remaining pressure, then open the lid.

4. Discard any aromatics.
5. Strain and use as desired or store in an airtight container in the fridge for 4-5 days.

How To Cook Garbanzo Beans In A Slow Cooker

No soaking is required for this cooking method!

1. Rinse one cup of dried uncooked chickpeas thoroughly and remove any discolored beans and debris, such as small stones.
2. Add the chickpeas and four cups of water to a slow cooker.
3. Cook on low for 6-7 hours or on high for 3 to 4 hours.

How To Cook Canned Chickpeas

Canned chickpeas are technically already cooked, but for many recipes, you’ll want to at least heat them up. (One 14oz can is about 1 ½ cups of garbanzo beans.)

1. Strain and rinse the garbanzo beans thoroughly. (Alternatively, pour the liquid from the canned garbanzo beans (called aquafaba) into a container to use in another recipe.)
2. Add the chickpeas to a small pot and cover them with water.
3. Cook over medium heat until it boils.
4. Strain the water and return to the pot.
5. Add any seasoning you like, and enjoy!