Once you learn how to cook garbanzo beans from scratch using one of the three easy methods I share here: the stovetop, Instant Pot, or a pressure cooker, you will never go back to the canned ones. They are truly simple to cook at home, and with my tips, you will get perfectly tender, creamy beans every time.
Save This Recipe
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from MyGoodFoodWorld
Garbanzo beans, also called chickpeas, are a fantastic source of plant protein and a pantry essential if you cook vegetarian or vegan meals. They have a mild, nutty flavor and, when cooked well, turn beautifully creamy. It is one of the reasons they are among my favorite beans.
There is nothing wrong with using canned chickpeas, and I use them too when I am in a rush to make my chickpea curry. However, learning how to cook dried chickpeas is a small shift with big rewards.
I look forward to seeing how you cook garbanzo beans and letting me know which method works best for you.
For more about plant-based protein, check out my black beans vs. pinto beans article.
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
Jump to:
Why cook garbanzo beans at home?
Cooking garbanzo beans at home is cost-effective (1 cup of dried chickpeas makes 2½ cups of cooked beans!), gives you control over texture, and makes weeknight cooking easier when you meal-prep.
Plus, they are so versatile. You can make anything from creamy hummus and crispy chickpea patties to salads, soups, curries, and stews.
Which method is the best?
- Instant Pot: Best for consistent, hands-off cooking
- Pressure cooker: Fastest method
- Stovetop: Best flavor, traditional, but slowest
Can you cook chickpeas without soaking them?
You can cook chickpeas without soaking them, but I do not recommend it. Soaking chickpeas has many benefits. It helps reduce phytates and other anti-nutritional factors, which makes them easier to digest. Soaked beans cook faster, more evenly, and yield more volume.
If you do want to skip soaking, the Instant Pot or stovetop pressure cooker will give you the best results. Just know that they will take much longer to cook, depending on the quality and age of the beans.
If you are short on time, check out the quick soak method below.
Dried chickpeas vs soaked chickpeas vs canned chickpeas
Canned chickpeas are convenient and a great backup to have. But if you use lentils and beans often, cooking them from scratch and keeping a few portions ready in the fridge or freezer is absolutely worth it.
Here is a quick summary of soaked vs canned chickpeas:
- 1 can of chickpeas = 1½ cups (drained)
- 1 cup (about 200 g; 7¼ oz) of dried chickpeas = 2 cups (about 400 g; 13½ oz) of soaked chickpeas = 2½ cups of cooked chickpeas
Aside from being budget-friendly, cooking chickpeas from scratch gives them a creamy texture and also gives you aquafaba, the cooking liquid, which works well as stock (to this black chana curry) or as an egg replacement in some recipes.
Ingredients
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.
Dried garbanzo beans: Also known as chickpeas. I use medium-sized beans.
Water: I use fresh tap water.
Optional: Baking soda. See notes below.
How to cook garbanzo beans (step by step)
Many of you search for a clear, reliable way to cook garbanzo beans at home, so this guide gives you exact cooking times, soaking options, and step-by-step instructions for all three methods. You can also watch the video in the recipe card.
Baking soda or not?
Baking soda makes the water alkaline and speeds up the process of breaking down pectin, which helps the beans soften faster.
I recommend adding baking soda when soaking the beans for the stovetop or quick soak methods. Use ¼ teaspoon for every 1 cup of dried garbanzo beans.
Baking soda is not required for the Instant Pot or stovetop pressure cooker methods.
Long soaking: Wash the beans 2 to 3 times in water. Place them in a large bowl, add water, cover, and let them soak for 12 to 15 hours. This is the method used in this recipe.
Quick soaking: Wash them 2 to 3 times in water. Place them in a large bowl and add 3 cups of hot, just-boiled water and ¼ teaspoon of baking soda. Cover the bowl tightly and soak chickpeas for at least 2 hours. Then cook them using any of the methods described above.
The cooking time will vary depending on the freshness of the chickpeas and how long they have soaked.
Instant Pot Method
Step 1: Drain and rinse the soaked garbanzo beans. Add them to the Instant Pot along with 3 cups of water.
Step 2: Close the lid, secure the valve, and set it to Pressure Cook on high. Cook for 4 minutes for firmer beans or 6 minutes for a softer texture.
Allow the pressure to release naturally for 20 minutes. Release any remaining pressure, then open the lid.
Pressure Cooker Chickpeas
Step 1: Drain and rinse the soaked chickpeas, then place them in a pressure cooker along with 3 cups of water.
Close the lid and place the valve. Cook on high pressure for 7 whistles, which takes 7 to 8 minutes.
Let the pressure release naturally for 10 minutes, then release any remaining pressure before opening the lid.
Cook chickpeas on stovetop
Step 1: Drain and rinse the soaked chickpeas (with baking soda added while soaking). Place them in a large cooking pot with water and bring them to a boil over high heat.
Step 2: Cover with the lid slightly ajar and cook on the highest setting for the first 5 minutes. Use a spoon, skim off any foam that forms on top.
Tip: Adding baking soda while soaking will soften the chickpeas without leaving any soda taste in the final dish.
Step 3: After 5 minutes, reduce the heat to medium and cook them for another 25 minutes or until tender.
Let the cooked chickpeas sit in the cooking water until they cool, then drain if needed.
Note: If you want to skip the baking soda, cook them for 1 hour and 15 minutes for a firmer texture and up to 1½ hours for creamier chickpeas.
Recipe Notes and Tips
Ratio of chickpeas to water:
- For soaking: 1 cup dried chickpeas to 3 cups water.
- For cooking: 1 cup dried chickpeas to 3 cups fresh water.
Tip: For easier digestion, discard the soaking water and rinse the chickpeas well.
Add salt or not? I recommend cooking the garbanzo beans without salt, because adding salt thickens their skin and slows down cooking.
Padma's top tip: Add salt once the garbanzo beans are cooked to your desired tenderness, then simmer for another 5 minutes to help them absorb it.
How to tell if the chickpeas are cooked?
Cooked chickpeas will be tender with a creamy interior without turning mushy. They are done when you see a small crack on them, and the skin slips off easily. They should also squish easily between your fingers.
Flavor additions
You can enhance the flavor of the chickpeas by adding any of the following:
- Whole spices such as star anise, cumin, black peppercorns, cinnamon, or black cardamom pods
- Fresh or dried herbs such as bay leaves, sage, or cilantro (coriander) stems
- Ghee or butter for a creamy, silky texture.
- Aromatics such as garlic cloves, fresh ginger, or chopped onion.
Quality and age of garbanzo beans: The quality and age of the beans affect cooking time and final texture. Use these timings as guides and adjust as needed.
Tips for perfectly cooked garbanzo beans:
- Soak them for at least 12 hours and discard the soaking water
- Add baking soda while soaking, if you are quick-soaking or using the stovetop method
- Do not add salt while cooking. Add it after cooking and simmer for a few minutes
- Cook the chickpeas until tender enough to squish easily between your fingers while still holding their shape
- Use good-quality garbanzo beans that have not been sitting on the shelf for too long
Storing cooked chickpeas
Fridge: Drain and cool the chickpeas completely. Store them in a sealed container for up to 4 days.
Freezer: Cooked garbanzo beans can be frozen for up to 3 months. Drain and cool completely, then store in freezer-safe containers or bags.
Save the cooking liquid, called aquafaba, and keep it in the fridge. You can use it as stock or as an egg replacement.
FAQs
For hummus, you want garbanzo beans that are very soft and creamy. Use the long soak method, then cook the beans until they squish easily between your fingers. If using an Instant Pot, cook soaked beans for 7 minutes on high pressure with a natural release. On the stovetop, cook them for 1 hour or longer until they are soft enough to blend smoothly. Adding a pinch of baking soda during soaking helps them soften faster and gives you a silky hummus.
For salads, your garbanzo beans need to hold their shape and have a firmer bite. After soaking, cook them in the Instant Pot, 5 minutes on high pressure with a natural release, which gives you firm beans that do not turn mushy. On the stovetop, cook for about 30 to 35 minutes with baking soda or 1 hour and 15 minutes without. Drain them of their liquid immediately.
Cooking time depends on the method and whether the beans were soaked. Soaked garbanzo beans take:
-Instant Pot: 4 to 6 minutes on high pressure
-Stovetop pressure cooker: 7 to 8 minutes (about 7 whistles)
-Stovetop pot: 30 minutes with baking soda or up to 1 hour and 15 minutes without
Unsoaked chickpeas take much longer, especially on the stovetop. Older beans also need more time to soften.
You can cook garbanzo beans without soaking, but soaking is always the better choice. It helps reduce anti-nutrients, improves digestion, cuts down cooking time, and gives you more evenly cooked beans. Long soaking also helps your beans turn creamy inside while holding their shape. If you are short on time, use the quick soak method with hot water and a pinch of baking soda.
Garbanzo beans stay hard when they are old, not soaked long enough, or cooked in hard water. Beans that are past their prime can take much longer to soften. If you skipped soaking, they may need significantly more time. Adding salt at the beginning of cooking can also toughen the skins. If your beans are still firm, keep cooking them and add a pinch of baking soda to help them soften. Switching to filtered water sometimes helps too.
Made this recipe? I'd love to know what you think! Leave a ★★★★★ rating and a review below-it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don't forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
How to Cook Garbanzo Beans from Scratch (3 Easy Methods)
Save This Recipe
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from MyGoodFoodWorld
Ingredients
Equipment
Instructions
- Wash the chickpeas 2 to 3 times in water. Place them in a large bowl, add water, cover, and let them soak for at least 12 hours and up to 15 hours.See note 1 for instructions on the quick soak method.For the stovetop method, I prefer adding baking soda to the beans while they soak. If you do not wish to add baking soda, check the notes in the cooking instructions for that method.1 cup (~200g; 7¼ oz.) dried garbanzo beans (chickpeas), 3 cups water, ¼ teaspoon baking soda (optional)
- Drain and rinse the soaked garbanzo beans. Add them to the Instant Pot along with 3 cups of water. Close the lid, secure the valve, and set it to Pressure Cook on high. Cook for 4 minutes for firmer beans or 5 minutes for a softer texture. Allow the pressure to release naturally for 20 minutes. Release any remaining pressure, then open the lid.soaked garbanzo, 3 cups water
- Drain and rinse the soaked chickpeas, then place them in a pressure cooker along with 3 cups of water. Close the lid and place the valve. Cook on high pressure for 7 whistles, which takes 7 to 8 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure before opening the lid.soaked garbanzo, 3 cups water
- Drain and rinse the soaked (with baking soda added while soaking) beans. Place the beans in a large cooking pot with water and bring them to a boil over high heat. Cover with the lid slightly ajar and cook on the highest setting for the first 5 minutes. Using a big spoon, skim off any foam that forms on top. After 5 minutes, reduce the heat to medium and cook the beans for another 25 minutes, which is 30 minutes total, or until the beans are tender. Let the cooked beans sit in the cooking water until they cool, then drain, if needed.Note: If you want to skip the baking soda, cook them for 1 hour and 15 minutes for a firmer texture and up to 1½ hours for creamier chickpeas.soaked garbanzo, 3 cups water
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Soaking garbanzo beans (chickpeas): Garbanzo beans, like any other dried beans, cook evenly and perfectly when they are soaked well. They need at least 12 hours of soaking, and this is the best way to cook them. If you forgot to soak them ahead of time or you are in a rush, follow the quick soak method.
- Quick soak: Wash the chickpeas 2 to 3 times in water. Place them in a large bowl and add 3 cups of hot, just-boiled water and ¼ teaspoon of baking soda. Cover the bowl tightly and soak for at least 2 hours. Then cook them using any of the methods described above.
- The role of baking soda: Baking soda makes the water alkaline and speeds up the process of breaking down the pectin, which helps the beans soften faster.
- Volume of dried vs soaked chickpeas: One cup (about 200 g; 7¼ oz) of dried chickpeas swells to 2 cups (about 400 g; 13½ oz) after soaking. Once cooked, you will get about 2½ cups of cooked chickpeas.
- Add salt or not? I recommend cooking the beans without salt, as adding salt thickens their skin, making it harder for them to soften. Add salt once they reach your desired tenderness, then simmer for another 5 minutes to help the beans absorb the salt.
- How to tell if the chickpeas are cooked? Cooked chickpeas will be tender with a creamy interior without turning mushy. They are done when you notice a small crack on them, and their skin comes off easily. They should also squish easily between your fingers.
- Storing cooked chickpeas: Drain the beans and, once they cool, store them in the fridge for up to 4 days or in the freezer for up to 3 months. Save the chickpea liquid, also known as aquafaba, and use it as stock in soups and curries.
- Quality and age of garbanzo beans: The quality and age of the beans affect how long they take to cook and the final texture. Use these cooking times as guides and adjust as needed.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Raya says
This is such a useful guide! Cannot wait to try the stovetop method.