How Long Do Chickpeas Take To Cook

ByLily

Chickpeas take considerably longer to cook than lentils, especially when starting from their dried form. So how long do chickpeas take to cook? On the stovetop, dried chickpeas usually need 90 to 150 minutes of simmering. Canned chickpeas are already cooked, so they just need 5 to 10 minutes of heating.

That wide range depends on a few things: whether you soaked them, how old they are, and your cooking method. This guide breaks it all down so you can plan your meal with confidence.

How Long Do Chickpeas Take To Cook

The short answer depends on what you start with. Here is a quick reference you can keep handy.

  • Dried, soaked, stovetop: 90 to 120 minutes
  • Dried, unsoaked, stovetop: 2 to 3 hours
  • Dried, soaked, pressure cooker: 35 to 45 minutes
  • Dried, unsoaked, pressure cooker: 50 to 60 minutes
  • Canned chickpeas: 5 to 10 minutes to heat through

Soaking cuts cooking time by about a third. A pressure cooker cuts it even more. Canned beans skip the long simmer entirely.

Why Chickpeas Take So Long

Chickpeas are dense. They have thick skins and a firm inner texture. Water has to work its way into the center before the bean softens.

Lentils are smaller and thinner, so they cook in 20 to 30 minutes. Chickpeas simply have more mass to hydrate. Age matters too. Older dried chickpeas can take an extra hour, no matter what you do.

Stovetop Method Step By Step

This is the classic way, and it gives you the best control over texture.

  1. Rinse 1 cup of dried chickpeas under cold water. Pick out any stones or shriveled beans.
  2. Soak them in a large bowl with 3 to 4 inches of water overnight, or at least 8 hours.
  3. Drain and rinse. Add them to a pot with 6 cups of fresh water.
  4. Bring to a boil, then reduce to a gentle simmer.
  5. Skim off any foam that rises to the top.
  6. Simmer uncovered for 90 to 120 minutes. Stir once in a while.
  7. Start checking at the 75 minute mark. They are done when you can mash one easily with a fork.

Add salt in the last 20 minutes. Salting too early can toughen the skins on some beans, though chickpeas are fairly forgiving.

Pressure Cooker And Instant Pot Times

A pressure cooker is the fastest route to tender chickpeas. The high pressure forces water into the bean quickly.

  • Soaked chickpeas: 35 to 40 minutes on high pressure, then natural release for 15 minutes
  • Unsoaked chickpeas: 50 to 60 minutes on high pressure, then natural release

Use 3 cups of water for every 1 cup of dried chickpeas. Do not fill the pot past the halfway line, since beans foam during cooking. Let the pressure come down on its own. A quick release can split the skins.

How To Tell When Chickpeas Are Done

Timing is a guide, not a rule. Your beans are ready when:

  • They squash easily between your fingers
  • They are creamy inside with no chalky center
  • The skin slips off without much pressure

If they still feel firm, keep simmering and check every 10 minutes. Undercooked chickpeas are hard to digest and not pleasant to eat.

Tips That Actually Help

  • Soak with a pinch of baking soda. It softens the skins and speeds things up.
  • Skip the acid until the end. Tomatoes, lemon, and vinegar slow the softening process.
  • Use fresh dried chickpeas when you can. Check the harvest date on the bag.
  • Cook a big batch and freeze the extras in their cooking liquid. They keep for up to 6 months.
  • Save the cooking water. That liquid, called aquafaba, works as an egg replacer in baking.

How Long Do Canned Chickpeas Take To Cook

Canned chickpeas are already fully cooked. You are just reheating them.

Drain and rinse them, then simmer in a sauce or soup for 5 to 10 minutes. If you are roasting them for a snack, pat them dry and bake at 400 degrees for 25 to 30 minutes. That gives you a crisp outside and a soft middle.

Common Mistakes To Avoid

  • Adding salt at the start of cooking, which can slow softening
  • Boiling hard instead of simmering, which breaks the skins
  • Using old beans and blaming your method
  • Draining the cooking liquid when a recipe calls for it

One more thing. Altitude affects cooking time. If you live above 3,500 feet, add 20 to 30 minutes to any stovetop estimate.

Quick Recap

Dried chickpeas take 90 to 120 minutes on the stove after soaking. Unsoaked, plan for 2 to 3 hours. A pressure cooker brings that down to about 35 to 60 minutes. Canned chickpeas need only 5 to 10 minutes.

Soak overnight, simmer gently, and taste as you go. That is all it takes to get creamy, tender chickpeas every time.

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