How to Cook Chickpeas on the Stovetop

cooked chickpeas in a serving bowl with a bay leaf

Learn how to best cook dried garbanzo beans on the stove. They're perfectly tender and flavorful!

Course Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 1

Soaking Time 6

Total Time 7 5

Servings cups

Calories 243kcal

Author Lizzie Streit, MS, RDN

Equipment

Bowl for soaking
large pot

Ingredients

1 cup dried chickpeas
2 bay leaves optional
1 teaspoon kosher salt

Instructions

Rinse the chickpeas. Inspect and discard any shriveled or broken pieces.
Place the chickpeas in a large bowl. Add enough water to cover them by about 2 inches, which equates to 4 to 6 cups water for 1 cup dried.
Let the chickpeas soak for at least 6 hours and up to 12 hours. See notes for a quick soak option.
Drain the chickpeas.
Put them in a large pot and add enough water to cover them by about 2 inches (again this is about 4 to 6 cups for 1 cup dried or more if they expanded a lot while soaking, or about 10 cups for 1 pound/2 cups dried). Add the bay leaves (optional).
Bring to a boil. Reduce heat to maintain a simmer (there should still be gentle bubbles forming in the water but not a rolling boil). Cook uncovered, stirring occasionally to promote even cooking, until the beans are tender and creamy on the inside. This usually takes anywhere from 45 to 90 minutes for soaked beans. Mine usually take 55 to 60 minutes. Check for doneness around 35 to 40 minutes, since cooking time varies depending on the age of the beans. Foam will appear on the top of the water during cooking. Skim this off with a spoon from time to time.
About 15 to 20 minutes before the beans are finished cooking, add the salt. Alternatively, you can add it at the beginning if you want the beans to taste a little more seasoned. However, some claim that adding the salt at the beginning will prevent the beans from getting soft. I prefer to add it 20 minutes before they're done just in case.
When the beans are tender, you can drain them if you prefer to store them without cooking liquid or you can transfer them to containers with some of the liquid. I like to store them in 15-ounce portions (about 1 and ¾ to 2 cups beans), since this is equal to a can of beans you find at the store. Keep in airtight containers or bags in the refrigerator for up to a week or in the freezer for up to 3 months.
Add to your favorite recipes. Enjoy!
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Notes

If you would like lower sodium beans, add less salt or omit it entirely.
For a quick soak option, add the beans to a large pot with enough water to cover them by a couple of inches. Bring to a boil, cook for a few minutes, then turn off the heat. Cover the pot and let the beans soak in the warm water for 1 hour.

Nutrition