Learn how to cook dried chickpeas in a pot – ideal for falafel, curry, hummus, and more.
Tinned chickpeas are convenient and a great store cupboard staple. But, if you eat them regularly, it’s definitely worth cooking them from scratch. Turning dried chickpeas into something worthy of your favourite Indian curries or salads is more time consuming than difficult. But, if you’re prepared to let them soak overnight, you’ll be rewarded with flavour and texture far beyond anything from a tin. And, because it’s more about time than effort, cooking chickpeas offers a real sense of progress – with barely any energy required!
Ingredients To Cook Dried Chickpeas In A Pot
To cook chickpeas from scratch, start with dried chickpeas – easily found in supermarkets or online, and long lasting in the cupboard. You’ll also need plenty of water: first for soaking, then for gently simmering the chickpeas until soft and tender.
How To Cook Dried Chickpeas In A Pot
To cook chickpeas from scratch, dried chickpeas are first rinsed and then covered with fresh water (at least 2 inches of water above the chickpeas). The chickpeas are then set aside in the fridge for at least 8 hours, ideally overnight. I typically soak mine for around 12 hours, setting them aside in the fridge before I go to bed in the evening and then cooking them the following day.
Once the chickpeas are soaked, they’re drained and covered with fresh water. After being brought to the boil, the chickpeas simmer on a low heat for around 90 minutes until soft and tender. After cooling down in the cooking water, we can agitate the chickpeas slightly by hand to encourage skins to separate, and scoop them up easily. This is an optional step, but it’s so easy and makes for deliciously creamy finished dishes.
Step 1: Soak Chickpeas
Add 200 grams dry chickpeas to a large bowl. Add cold water to cover (add water to at least 2 inches above the chickpeas). Set aside in the fridge for at least 8 hours, ideally overnight.
Step 2: Simmer Chickpeas
Rinse and drain the soaked chickpeas and transfer to a pot. Cover with plenty of fresh water. Bring to the boil, reduce the heat to low and simmer for around 90 minutes, or until the chickpeas are tender. For chickpeas that hold their shape, leave the pot uncovered during cooking. For extra soft and mushy chickpeas, leave the lid on. For somewhere in-between, cooked chickpeas that hold their shape but are deliciously soft and tender (perfect for hummus), leave the pot partially covered with a lid.
Step 3: Cool
Set the chickpeas aside to cool in the cooking water. Once cooled, strain the chickpeas and they’re ready to use.
Tips For How To Cook Chickpeas
Low & Slow: Boiling the chickpeas too hard can result in uneven cooking and some chickpeas breaking up. Aim for a low, slow and gentle cook to ensure each chickpea is perfectly cooked.
Decoration: I like to add 1 extra handful of dried chickpeas on top of the amount I need for my chosen recipe. This leaves a few whole chickpeas spare, useful for decorating homemade hummus or adding a little texture to salads.
Chickpea Skins: Removing the skins from cooked chickpeas is optional, but it will make your hummus extra smooth. To do this, put the cooked and cooled chickpeas in a large bowl and cover them completely with fresh water. Gently agitate the chickpeas by hand – the skins will loosen and float to the surface. Use a cup to scoop away as many skins as you like (or as many as you can be bothered to!).
I hope you’ll try making chickpeas from scratch in a pot – if you do, let me know in the comments how it went!
How To Cook Dried Chickpeas In A Pot
Equipment
- 1 pot
Ingredients
- 200 grams dry chickpeas
- cold water to cover
Instructions
- Add 200 grams dry chickpeas to a large bowl. Add cold water to cover (add water to at least 2 inches above the chickpeas). Set aside in the fridge for at least 8 hours, ideally overnight.
- Rinse and drain the soaked chickpeas and transfer to a pot. Cover with plenty of fresh water. Bring to the boil, reduce the heat to low and simmer for around 90 minutes, or until the chickpeas are tender.
- Set the chickpeas aside to cool in the cooking water. Once cooled, strain the chickpeas and they're ready to use.
Notes
Nutrition
How To Cook Dried Chickpeas In A Pot FAQ
Do I need to soak dried chickpeas before boiling them?
Yes, soaking chickpeas helps them cook more evenly and reduces cooking time. An overnight soak in cold water is ideal.
How long do chickpeas take to cook in a pot on the stove?
After soaking, chickpeas typically take around 90 minutes to cook on a low simmer, depending on their age and size. For chickpeas that hold their shape, leave the lid uncovered during cooking. For extra soft and mushy chickpeas, leave the lid on. For somewhere in-between, cooked chickpeas that hold their shape but are deliciously soft and tender (perfect for hummus), leave the lid slightly off while the chickpeas simmer.
Can I cook dried chickpeas without soaking?
You can, but they will take significantly longer to cook (as much as 2–3 hours) and may not cook as evenly. A quick soak method is also an option – cover the chickpeas with water, bring to the boil, switch off the heat and set aside to cool completely for 90 minutes. Drain and proceed from step 2 of the recipe.
How can I tell when chickpeas are fully cooked?
Cooked chickpeas should be tender all the way through but not mushy. Press a chickpea or two between your thumb and index finger and it should crush easily.
How do I remove the skins from cooked chickpeas?
To remove the skins from the chickpeas (optional step, but good for smooth hummus), put the cooked chickpeas in a large bowl and cover completely with fresh water. Agitate the chickpeas gently by hand and the skins will separate and float in the water. Use a cup to scoop up as many skins as you can be bothered to!
Should I add salt while cooking chickpeas?
You can, but it’s fine to cook the chickpeas in plain water and season them as per your chosen recipe when using the cooked chickpea in your favourite dishes.
What can I do with leftover cooking water after cooking dried chickpeas?
Leftover cooking liquid (aquafaba) can be used in soups, stews, or even as an egg replacement in vegan baking if it’s thick enough.
Can I freeze cooked chickpeas?
Yes! Cooked chickpeas freeze very well. Cool completely, portion into food safe containers or freezer bags, and freeze for up to 3 months.
Can I use this method for tinned chickpeas?
Tinned chickpeas are already cooked and ready to add to recipes. This method is specifically for dried chickpeas.
Why are my chickpeas still hard after an hour of cooking?
Some older dried chickpeas may need cooked longer. Continue simmering and check every 15 minutes. Adding a pinch of baking soda during cooking can also help soften the chickpeas.
Do you like this guide on how to cook dried chickpeas in a pot? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of Indian restaurant style recipes that you can make at home. You’ll learn how to make vegetable pakora, onion bhajis, butter chicken curry, basmati rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
