This guide is all you need to learn to how to cook chickpeas on the stovetop, or in your crock pot or pressure cooker! I am answering all your questions from how to soak chickpeas, how to cook them, and how to put them to good use in some easy and delicious chickpea recipes!

Chickpeas cooked and served in a bowl


There are a few ingredients I always have on hand in my pantry, top of the list is chickpeas!

Legumes, and particularly, chickpeas are a staple of Mediterranean cooking. These protein-packed legumes have a mild, nutty flavor and are the star ingredient in dishes like humus and falafel. But we use them in many more ways--bean soup, tagine, tossed in orzo, in salads, or even to make an irresistibly crunchy snack!

Heck, chickpeas can be the entire meal! I've been known to smash them up with a bit of garlic, lemon juice, some spices, and a big lug of good extra virgin olive oil. Just pass the pita to sop up all the goodness.

Canned chickpeas are convenient, and I do use them regularly. In my vegetarian smashed chickpea toast recipe, for example, canned chickpeas give me a quick dinner in 10 minutes or less! They're also so versatile: I often add them as a healthy protein to make simple salads, like Mediterranean Cucumber Tomato Salad or vegan sandwiches like my chickpea salad sandwich more filling. So why should one learn how to cook dried chickpeas?

A bag of dried chickpeas is cheaper, for sure. But I also found that cooking them from scratch produces the best, tender chickpeas with a creamy mouthfeel that the canned variety just can not compete with. Cooking them myself also gives me the opportunity to control the sodium and play with flavors however I like. Most of the time, I keep the seasoning simple because I like to store cooked chickpeas to use in different ways, and I don't want the flavors to clash.

I'm excited to share with you my complete guide on how to cook chickpeas, answering all your questions, and sharing a few fun recipes you can try!

A bowl of dried chickpeas

Measurements: Converting dried chickpeas to cooked chickpeas

If you haven't cooked with dried beans or garbanzo before, you might be asking how much to use. Generally speaking, 1 cup of dried beans will yield 3 cups of cooked beans. In this recipe, I use 1 pound of dry chickpeas (about 2 cups), which yields almost 6 cups of cooked chickpeas. But here is a quick conversion table to keep handy:

  • 1 pound of dried beans = About 2 cups dried beans
  • 1 pound of dried beans = About 6 cups of cooked beans
  • 1 part dry beans = 3 parts cooked beans
  • 1 cup dried beans = 3 cups of cooked beans
  • ⅓ cup dried beans = 1 cup of cooked beans

How to soak chickpeas?

You might wonder, do I have to soak chickpeas before cooking? Like other beans, chickpeas benefit from soaking in water, especially if you are planning to boil them on the stovetop. However, if you plan to cook them in the slow cooker or instant pot, you do not need to soak them, although you can if you have the time. Soaking the chickpeas will help soften them and also make them more digestible. There are two ways to soak dried chickpeas, and either method you use, the chickpeas should soften and increase in volume. Here are the two methods I use:

  • Long soaking method. This is easy to do but takes a little bit of planning. Place the chickpeas in a large bowl and cover them with water by a good few inches then leave them overnight (8 to 24 hours).
  • Quick soaking method. This takes only 1 hour before cooking. Put the chickpeas in a large pot and cover them with plenty of water, bring to a boil and cook for 2 minutes. Turn the heat off, then cover and let the chickpeas soak for 1 hour or until softened.
Cooked chickpeas served in a bowl

How long to cook chickpeas?

The amount of time it will take to cook dried chickpeas will depend on their size, how fresh they are (beans can be stored for month or years), and the cooking method. You can tell if they are ready when they are tender to the bite. And as I said, the cooking time will also depend on how you choose to cook them:

  • Stovetop: boiled chickpeas cooked on the stovetop will take anywhere from 30 minutes up to 2 hours.
  • In the slow cooker: cook for 4 hours on high heat or 6 to 8 hours on low heat.
  • In your pressure cooker or Instant Pot: they will take about 1 hour.

How to cook dried chickpeas?

As with any beans, chickpeas are easy to cook on the stovetop, in your slow cooker or the instant pot. With all methods, I do start with 1 pound of chickpeas (about 2 cups of dried chickpeas), and from there the water amount may change slightly. You can season to your liking, I just used kosher salt, a couple of bay leaves and 2 lightly smashed garlic cloves. Here is a quick look at how to do that (the print-friendly recipe is just below):

  • Stovetop Method
    This is my preferred method. With this method, you do need to soak and drain the chickpeas first (see soaking instructions). From there, cook the chickpeas with a bit of baking soda over medium-high heat stirring for 3 minutes. This is what makes all the difference in softening the chickpeas and it also helps them shed their skin easily during the cooking process (great for hummus). Add 7 cups of water and season. You'll boil briefly, then turn the heat down and let the chickpeas cook until tender (this can take anywhere from 30 minutes to 2 hours).

    Chickpeas soaked in a pot of water
  • Slow Cooker Method
    You do not need to soak the beans with this method, but you can if you have the time. Put the chickpeas, 7 cups of water, and seasoning of your choice in a 2 ½-quart slow cooker. Cover and cook on high for 4 hours or on low for 6 to 8 hours or until tender.

    chickpeas draining in a collander
  • Instant Pot Method
    With this method, again soaking is optional. Put the chickpeas, 6 cups of water, and seasoning in the instant pot. Close tightly. Cook using High Pressure for about 50 minutes, then let the steam release naturally for 10 minutes before you vent the remaining pressure (please be sure to read. your pressure cooker manual for safety and precautions).

Can I freeze cooked chickpeas?

Yes! Cooked chickpeas can be stored in the fridge, without extra liquid for a good 3 to 4 days. But you can store them in the freezer for months. Just be sure to dry the chickpeas well and put them in freezer safe bags. Store them flat in your freezer for later use.

Chickpea recipes to try!

There is no shortage of tasty chickpea recipes here on the blog, but I selected a few here to get you started:

More from the Mediterranean pantry

Other Mediterranean essentials to learn about:

Visit Our Shop to browse quality Mediterranean products

4.85 from 19 votes

How to Cook Chickpeas

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Cooked chickpeas served in a bowl
Here is your guide for how to cook chickpeas perfectly to use in everything from simple salads, soups and stews, sides, or even for a delicious roasted chickpea snack!
Prep – 5 minutes
Cook – 1 hour
Quick Soaking 1 hour
Serves – 12


  • 1 pound dry chickpeas, approximately 2 cups dry chickpeas
  • ½ to 1 teaspoon baking soda, depending on the cooking mehtod
  • water
  • Kosher salt
  • 1 to 2 bay leaves
  • 2 garlic cloves, lightly smashed


  • Prepare the chickpeas for cooking. Simply look through the beans and discard any rocks or anything that does not look like a chickpea.

Stovetop Method

  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
  • In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Slow Cooker Method

  • In a 2 ½-quart slow cooker, put the chickpeas, ½ teaspoon baking soda, 7 cups water, a big pinch of kosher salt, bay leaf, and garlic. Cover and cook on high heat for 4 hours, or low heat for 6 to 8 hours, or until tender.

Pressure Cooker Method

  • Add the chickpeas and 6 cups of water to the pressure cooker. Seal the lid shut. Select High Pressure and cook for 50 minutes. Allow the pressure cooker to naturally release for 10 minutes, then vent the remaining pressure and when the release valve drops, safely open the lid. (Be sure to review the pressure cooker manual before use and follow all safety precautions).



  • Yield: This recipe will yield approximately 5 to 6 cups of cooked chickpeas. Serving size is estimated to be ½ cup. 
  • Seasoning chickpeas: You can add any number of flavors to season your chickpeas. You can add a pinch of two of cumin or another spice of your choice. If you like to add a little bit of sweetness, cut up a carrot or two and add them in the pot to cook with the chickpeas. 
  • Storage: Put the cooked chickpeas, without additional liquid, in a shallow airtight container and refrigerate for 3 to 4 days. You can also freeze them for later use. First, pat the chickpeas dry and put them in ziptop bags (it helps to spread them in a single layer and freeze them laying flat). They will last 6 months or longer in the freezer. 
  • What to do with chickpeas? You can use chickpeas in making hummus, throw them in soups, stews, salads, or serve them as a simple side. You can also roast chickpeas for a crunchy snack. Check out these chickpea recipes for some tasty ideas.
  • Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and spice


Calories: 138.4kcalCarbohydrates: 23.1gProtein: 10.1gFat: 2.3gSaturated Fat: 0.2gSodium: 54.8mgPotassium: 332.8mgFiber: 6.6gVitamin A: 25.9IUVitamin C: 1.7mgCalcium: 40.7mgIron: 2.4mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.85 from 19 votes (10 ratings without comment)

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  1. Fancyface says:

    I'm Italian and aside my grandmas recipes, I love seeing how to change things up a bit and enjoy yours.
    Looking forward in trying your beautiful recipes.
    Thank you,

  2. PC says:

    3 stars
    One hour cooking in a pressure cooker has to be excessive - most recepies for chickpeas soaked overnight call for 9-12 minutes at high pressure.

    1. TMD Team says:

      Hello! Thanks for the feedback! That is the time it took us for un-soaked chickpeas. It may take less time if you soak them, depending on our pressure cooker.

    2. LisaS. says:

      5 stars
      she says you dont have to soak them for thr instant pot/pressure cooker...she is NOT soaking them overnight.

  3. Kyle says:

    Great post! Thank you for sharing this information in such detail.

  4. Debra Debreczenyi says:

    Do you have a way to use the discarded water used to soak the chick peas in? I see that you suggest soaking and then draining the water from the chickpeas, but
    wondered if there is nutrition in the water.

  5. R Brown says:

    5 stars
    Thanks. Really helpful. I was looking for how much bicarbonate of soda to add and found it here.
    I always soak for 24 hours, because the chickpeas begin to sprout and sprouted legumes are easier to digest, plus have more vitamins etc. also, I add some seaweed (kombu) to add flavour and minerals — this mashes up with the cooked chickpeas.
    I’ve been storing in single portion pots for the freezer, but I’m going to try the freezing in flat ziplock bags - it will take up less space in the freezer!

  6. Debbie says:

    Hi, When soaking the chickpea there is a good amount of water left and it has a
    foamy film on it. Do you discard the water from soaking? Or can you use the water to cook the chickpeas?
    Thank you!

    1. Suzy says:

      Hi, Debbie. You can discard the water and replace with fresh if you are more comfortable with that. Enjoy!

    2. R Brown says:

      5 stars
      Hi Debbie. I’m a bit late to reply to your post! But anyway, soaking any beans or lentils for 24 hours after washing them well, gives really good results to reduce gas. Throw away soaking water, rinse and use fresh water to boil. Adding a 2” square of kombu seaweed also helps with reducing gas and adds essential minerals. And also, overcooked mashed chickpeas would be a good thickening for curries and stews. I also like the taste of the cooking water when I’ve soaked, rinsed and boiled in fresh water- it’s luscious! Happy eating x

  7. Emily says:

    5 stars
    Thank you for this easy recipe. I never would have thought to use bay lead and garlic while cooking the beans for my hummus. Turned out great, made the best hummus we’ve ever had and is such a hearty and economical option.

    1. Suzy says:

      So glad you found it helpful, Emily!

  8. Peg says:

    5 stars
    I overcooked the chickpeas. Your directions are perfect, but I was multi-tasking and overcooked them. They are too mushy to remove the skins, (which I do to minimize gas, etc.) Have I ruined the nutritional value? Should I toss them out
    and start over?

    1. Suzy says:

      Hi, Peg. Hard to say. They are not harmful if overcooked, but if the texture/taste is too off for you, I would probably start all over.

  9. Pamela Sanderson says:

    When I cook the chickpeas in the instapot, I set it for 5 minutes high pressure then slow release for 20 minutes. This works great. is the 50 minutes you show above a typo?

    1. Suzy says:

      Hi, Pamela. The timing listed is for chickpeas that are not soaked, since that is an optional step for pressure cooking. If they are soaked, it may take less time.

  10. Rochelle says:

    Hi Suzy,
    I see your notes say to freeze the cooked chickpeas dry. I freeze cooked chickpeas in a small amount of cooking liquid (1/2 C to 2 C peas.) Is that not okay? I love your posts and recipes.
    R M

    1. Deborah says:

      I'm the instructions it says "In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes." Is there supposed to be water in with the chickpeas at this time? Or are they just dampened from soaking then out in the pan with the baking soda and cooked without water for a few minutes?

      When cooking dry beans they say to add water to the beans and baking soda. I'm curious if this is the same or different.

      1. Suzy says:

        Hi, Deborah. No, there is not supposed to be water in the pan at that point. That comes right in the next step. There is a short video included with the recipe that you might find helpful, so be sure to check it out.

  11. Gigi says:

    Suzy, First of all thanks for all the great recipes. I have cooked a whole bunch of them and love them. One question, why do you use the baking soda in cooking the chick peas? You use the bay leaves and garlic in the pressure cooker method also, don't you?

    1. Suzy says:

      Hi, Gigi! The baking soda helps to soften the chickpeas and it also helps them shed their skin easily during the cooking process. And, yes, you use the bay leaves and garlic in the pressure cooker method. Also, 1/2 teaspoon baking soda (same as the slow cooker method).

      1. LisaS. says:

        should update the recipes, and add soda to the pressure cooker instructions. I wouldn't have added it by reading the instructions. luckily I scrolled to read the comments. it's confusing

  12. Sandy says:

    Dear Suzy:

    Thank you for emailing healthy and nutritious Mediterranean recipes. I am looking forward to trying them.

    Thanks again, Suzy.

    1. Suzy says:

      My pleasure, Sandy! I hope you enjoy the recipes!

  13. Gail Jarvis says:

    I just wish there were fewer ADs on with the wonderful recipes.

    1. Suzy says:

      Hi, Gail! So glad you're enjoying the recipes! Thanks for sharing your feedback. The controlled number of ads on our site, relative to many others our size, is what allows us to share content with all our readers 100% for free. We do not charge membership fees and everyone is welcome to access and enjoy the content free of charge, thanks to the ads you see here.

      1. LisaS. says:

        I LOVE that your site is NOT a bombardment of ADs that keep my devices locked until every ad is loaded. I end up leaving those sites. you're due diligence is appreciated!!!

  14. Don says:

    5 stars
    Always the healthy foods, love it. Making Hummus tomorrow.

    1. Suzy says:

      Yay! Hope you enjoy it!!

  15. jgraham says:

    Hi- great ideas but I use air fryer. Any suggestions for that method of cooking? Thanks

    1. Suzy says:

      Hello! I don't have an air fryer, so I really can't help you much. I will say that this tutorial is for cooking chickpeas, not frying them. I could be wrong, but I believe chickpeas have to be cooked before they can be put in the air fryer.

  16. Diane says:

    Hi, is there something that you add in to make the chick peas less gassy

    1. Suzy Karadsheh says:

      Hi, Diane. Soaking them ahead of time does help that some. Also a pinch of ground cumin for seasoning.

      1. R Brown says:

        Hi Suzy. I just left another comment on this subject so I’ll try again. I’ve noticed that soaking legumes for 24 hours makes them easier to digest, and sprouting them slightly this way, makes them more nutritious too.
        Wash in cold water, soak in fresh water and change the soaking water a couple of times. Discard soaking water, rinse again and then cook with a 2” square of kombu seaweed. This helps with gas and gives essential minerals. The seaweed mashes up and flavours along with the salt and bay leaf. Then I always eat the water that’s with the cooked chickpeas. It’s a long process, but I cook up a really big pan and then freeze in single portion pots in freezer. I can then treat them like canned chickpeas, except mine have a much better flavour and texture! Happy eating x