How to Cook Dried Chickpeas (Soak & Boil Method)
Learn how to cook dried chickpeas on the stovetop for hummus, stews, or salads. Soak them first, then boil until tender—simple and delicious!
Servings: 8 portions (9 oz/250 g each)
Equipment
- Reusable freezer-safe bags or other containers
Ingredients
- 5 cups dried chickpeas or 2.2 pounds
- water for soaking and cooking
- 3 tsp salt skip salt if using liquid for aquafaba
- 1 tsp baking soda optional
Instructions
- Soak the dried chickpeas in a large bowl with plenty of water for at least 6 hours or overnight.
- After soaking, drain and rinse the chickpeas thoroughly. Discard the water.
- Transfer the soaked chickpeas to a large pot and cover with fresh water. Optionally, add the baking soda (it helps cook them a little faster). Bring to a boil over high heat. Skim off any foam that forms on the surface.
- Reduce the heat to low, add salt, cover, and simmer for 1 ½ to 2 hours until chickpeas are tender.Test for doneness by biting into a chickpea; it should be soft and creamy throughout.
- Drain the cooked chickpeas, and they'll be ready to use in your favorite recipes.
Video
Notes
To Store: Keep the cooked chickpeas in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
How to use chickpeas? Turn them into creamy hummus, add them to soups, stews, or salads, serve them as a side dish, or roast them for a crispy roasted chickpea snack!
Nutrition
Serving: 1portion (of 250g) | Calories: 454kcal | Carbohydrates: 76g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 1091mg | Fiber: 22g | Sugar: 13g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 8mg