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How to Cook Chickpeas
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
A simple method to cook chickpeas on the stovetop so that it can be used in many dishes!
Course: Main Course, Salad, Side Dish, Snack
Cuisine: All Cuisines
Servings: 2 people (makes 2 1/2 cups cooked chickpeas in total)
Calories: 364 kcal
Author: @dietitian_mom
  • 1 cup dry uncooked chickpeas [193 g]
  • 3 cups water [720 mL]
  1. Measure a cup of dry uncooked chickpeas into a medium sized pot.
  2. Rinse the chickpeas once or twice in cold water and fill up the pot halfway until all the chickpeas are covered. Leave at least 3-4 inches of water covering the chickpeas on top. Let the chickpeas soak overnight (due to water absorption, the chickpeas will expand quite a lot).
  3. The next day, drain out the remaining water from the pot, and rinse the chickpeas once or twice in cold water. Do this by filling up the pot halfway, stirring the chickpeas around and then pouring out the excess water.
  4. Add 3 cups of fresh cold water to the pot and then place the pot uncovered on the stovetop on a medium heat setting. Once the pot contents start to boil gently, place the lid on the pot (leaving a small opening slit) and let the pot contents continue to simmer for 30-40 minutes. Adjust the stove heat setting as needed to keep the pot contents bubbling gently.
  5. Taste the chickpeas after 25-30 minutes of cooking to determine if they are cooked through. If you plan to use the chickpeas in a recipe that involves a long cooking time, then it is fine to have the chickpeas still be a bit crunchy.
  6. When cooked through, use a slotted spoon to remove the cooked chickpeas into a separate bowl to cool.

  7. You can now use the cooked and drained chickpeas in your cooking!
Recipe Notes

If you prefer to use the slow cooker, you can cook the soaked chickpeas in a slow cooker for 3-5 hours on a low setting, along with half an onion and enough liquid to cover the chickpeas by 2-3 inches. Reserve the yellow colored chickpea cooking liquid as this makes a great vegetable broth base for other dishes (this keeps in the fridge for a few days).


Any leftover cooked chickpeas can be stored in the refrigerator for a few days, to be used in different recipes. Often recipes with long cooking times will likely call for using uncooked (but soaked overnight) chickpeas, so be sure to check the recipe before cooking them.


Cooked chickpeas also freeze well in the freezer so you can make extra and just freeze a portion to take out later and thaw to use in another dish.

Nutrition Facts
How to Cook Chickpeas
Amount Per Serving
Calories 364 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 42mg2%
Potassium 875mg25%
Carbohydrates 60g20%
Fiber 17g71%
Sugar 10g11%
Protein 19g38%
Vitamin A 65IU1%
Vitamin C 4mg5%
Calcium 116mg12%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.