How to Cook Chickpeas
If you are wanting to learn How to Cook Chickpeas this is a great recipe that can be made on the stovetop without any soaking time. This is my mom’s recipe and it turns out perfect every time.
This recipe is made on the stovetop but can also be made in the slow cooker for a hands off method for cooking dried beans. Both methods produce a tender and delicious bowl of chickpeas that can be incorporated into other dishes or enjoyed as a main dish or side dish.
I do love a good shortcut and use canned chickpeas for quick recipes like Chickpea Chicken Soup or roasted chickpeas for Greek Salad with Grilled Chicken; however, cooking dried chickpeas or garbanzo beans is the best if you have time for it.
Ingredients Needed for Cooking Dried Chickpeas
- Dried Chickpeas: Look for dried chickpeas or garbanzo beans, usually in one pound bags.
- Water: Water or chicken broth can be used for cooking beans. I usually only use chicken broth if I am making soup beans.
- Olive Oil: If you haven’t been adding olive oil to your beans, you are missing out on flavor.
- Onion: Adds more flavor to the chickpeas as they cook and the onions cook down and make these chickpeas extra delicious.
- Garlic Cloves: A must-have addition for flavor, if you don’t have fresh garlic, refrigerated minced garlic or granulated garlic can be used.
- Turmeric: This is one of my mom’s secret ingredients and makes all of the flavors pop.
- Bay Leaf: This aromatic herb is optional but really adds to the savory flavor, another secret ingredient my mom swears by. Be sure to discard the bay leaf before serving.
- Kosher Salt: Adjust the salt to your liking or skip it altogether if you are on a no-salt diet.
- Fresh Ground Pepper: Adds a spicy kick to the beans, add cayenne pepper if you like them extra spicy.
- Garnishes: Chopped cilantro, sliced or pickled jalalpenos, dried chili flakes, grated parmesan cheese.
How to Cook Chickpeas on the Stovetop
- Rinse the chickpeas in a colander. Place in a large saucepan and cover with 6 cups of water.
- Slice the onion into thin strips and smash or slice garlic, add to the chickpeas along with the olive oil and bay leaf. Season with salt and pepper.
- Bring the pot to a boil, lower to simmer. Stir occasionally, adding additional water if needed. Cook for 2 hours or until chickpeas are tender.
- Remove from heat and discard the bay leaf.
How to Cook Chickpeas in the Crock Pot
Add ingredients to the slow cooker with the lid. Cook for 4 hours on high or 6-8 hours on low. Discard bay leaf before serving.
Do You Have to Soak Chickpeas?
Chickpeas can be soaked overnight to speed up the cooking but I have never, ever thought that far in advance. You can also do the quick soak method by covering the chickpeas with water and bring to a boil. Cook 2 – 3 minutes. Turn off the heat and let the chickpeas soak for 1 hour. Either of these methods will speed up the cooking process.
Storage and Reheating
- Store leftover chickpeas in an airtight container in the refrigerator for 3- 4 days. Freeze up to 3 months.
- Reheat leftover chickpeas in a pan, adding a bit of water, cooking over medium heat, stirring until heated through.
To Serve
- Serve chickpeas with a drizzle of olive oil and top with your favorite garnishes. Great with homemade pita bread and my favorite Greek Salad for a complete meal.
- Also great as a side dish for Garlic and Onion Chicken or stir them into our Bean and Barley
- Salad or this delicious Italian White Bean Salad.
- Cooking dried chickpeas also makes the best hummus for snacking.
More Delicious Bean Recipes
If you are looking for a budget-friendly dish to add to the menu, this easy chickpeas recipe doesn’t require any soaking and can be cooked on the stovetop or slow cooker.
Did you make this Chickpeas recipe? Leave us a comment and rating below!
How to Cook Chickpeas
Ingredients
- 1 pound dried chickpeas
- 6 cups water
- ¼ cup olive oil
- 1 onion sliced thin
- 4 garlic cloves sliced or smashed
- 1 bay leaf
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- Rinse the chickpeas in a colander. Place in a large saucepan and cover with 6 cups of water.
- Add onion and garlic, along with the olive oil and bay leaf. Season with salt and pepper.
- Bring the pot to a boil, lower to simmer. Stir occasionally, adding additional water if needed. Cook for 2 hours or until chickpeas are tender.
- Remove from heat and discard the bay leaf.
Notes
- Garnishes: Chopped cilantro, sliced or pickled jalalpenos, dried chili flakes, grated parmesan cheese.
- Crock Pot Directions: Add ingredients to the slow cooker with the lid. Cook for 4 hours on high or 6-8 hours on low. Discard bay leaf before serving.
- Storage: Store leftover chickpeas in an airtight container in the refrigerator for 3- 4 days. Freeze up to 3 months.
- Reheat: Cook leftover chickpeas in a pan, adding a bit of water, cooking over medium heat, stirring until heated through.