How to Cook Chickpeas from Scratch

Learn How to Cook Chickpeas from scratch to add to soups, salads and stews.  This is an easy recipe that makes delicious, tender and flavorful chickpeas.

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews

This recipe turns dried garbanzo beans into creamy tender beans that are perfect to add to your favorite recipes instead of using canned garbanzo beans.  The flavor of fresh chickpeas is much better than canned chickpeas!

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews

Chickpeas have a delicious nutty and buttery flavor and creamy texture that can be added to so many recipes.  I personally go through a lot of chickpeas, and I’m constantly experimenting with new chickpea recipes.  They’re nutritious, delicious and they make a great addition to your daily wellness program.  Make a batch and store in mason jars in your fridge so you can easily toss them into salads or stir them in soups.

DRIED GARBANZO BEANS

Garbanzo beans are also known as chickpeas and they’re one of the most versatile of legumes.   Because garbanzo beans are a rich source of vitamins, minerals, protein and fiber, they may promote a number of health benefits, such as improved digestion, weight management, cardiovascular health, and reducing the risk of a number of diseases.  Garbanzo beans have a relatively neutral flavor, making them versatile to blend well with other ingredients.  Being rich with plant protein, they make an excellent replacement for meat for vegetarian and vegan diets.

HOW TO COOK DRIED CHICKPEAS

What you’ll need:

  • Dried garbanzo beans (chickpeas)
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Olive oil

Cooking Dried Chickpeas:

  • Soak – soak the beans in water overnight
  • Combine Ingredients – add the chickpeas, onion, carrots, celery, garlic, olive oil and salt to a large pot.
  • Add Water or Broth – pour water or broth in the pot so it’s filled about 1-1/2 inches above the ingredients.
  • Simmer – simmer the chickpeas for one hour, or longer to reach desired tenderness.
  • Store – remove the onion, carrots, celery and garlic and store the chickpeas in their broth in mason jars in the refrigerator until ready to use.

COOKING GARBANZO BEANS

Here’s a few tips when cooking dried chickpeas…

  • Inspect:  Sort through the beans and remove any small stones and debris – put in a strainer and rinse under cold water.
  • Soaking:  Dried chickpeas are covered in water (about 2 inches above the beans) then they’re left to soak overnight.   
  • Simmering:  The chickpeas are simmered on the stovetop for about 2 hours (if you leave the lid on = creamier beans and no lid on = more firm beans.  Simmer the chickpeas a little longer if you like them creamier, especially if you’re planning on making hummus with them.  

QUICK SOAK DRIED BEANS

You can do a quick-soak method for these chickpeas if you don’t have time to soak them overnight. Here’s how…

  • Cover the dried chickpeas with water (the water should be about 2 inches above the chickpeas).
  • Bring the water to a rapid boil for about 5 minutes, then turn the flame off and let the chickpeas sit in the water for about an hour.   
  • Then cook as usual. 
  • Check on your  chickpeas every hour while they’re cooking and add more water if needed.

COOKING SMALL PORTIONS

  • For 1 cup dried garbanzo beans, add pre-soaked garbanzo beans to 3 cups water or vegetable broth in a pot or Dutch oven.
  • Bring to a boil, then reduce heat and simmer covered on low-medium heat for 1-1/2 hours or until desired tenderness.  Add more water or broth as needed.

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews

BENEFITS OF GARBANZO BEANS

  • Rich source of vitamins and minerals
  • High in protein, making them a great alternative to meat for vegetarians and vegans alike 
  • Contain almost all of the essential amino acids (except for one – methionine), so chickpeas aren’t quite a complete protein – however, pairing chickpeas with a whole grain can make a complete set of amino acids
  • Heart healthy (due to the magnesium and potassium properties found in chickpeas) (1)
  • May help prevent high blood pressure and reduce triglycerides and LDL cholesterol levels (the bad kind) (2) (3)
  • Low glycemic index
  • Rich with soluble fiber
  • Promote feeling of fullness

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews

CHICKPEAS FOR WEIGHT LOSS 

In general, diets that are high in fiber and plant based protein and that are low in glycemic load will promote weight control.  (4)  The protein and fiber found in chickpeas work together to slow digestion, which in-turn helps to promote the feeling of fullness, and the byproduct of that is there tends to be a lower calorie intake.  So chickpeas may be beneficial for weight loss plans.

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews

WHAT CAN YOU MAKE WITH CHICKPEAS

If you’re wondering how to use cooked chickpeas, well the possibilities are endless really.  After you’ve made a pot of dried garbanzo beans from scratch, they’re great to add to so many recipes.

You can also eat them straight-up heated with some of the cooking broth, then a drizzle of olive oil, some freshly chopped tomatoes, basil ribbons and parmesan cheese. 

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews

EASY CHICKPEA RECIPES

These are some of my favorite chickpea dishes

Learn How to Cook Chickpeas from scratch so they turn out tender, creamy and flavorful to add to soups, salads and stews
Yield: 6-8 servings

How to Cook Chickpeas

Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours

Learn How to Cook Chickpeas from scratch to add to soups, salads and stews.  This is an easy recipe that makes delicious, tender and flavorful chickpeas.

Ingredients

  • 1  pound bag dried garbanzo beans , soaked in water overnight
  • 1 onion, cut in half
  • 2 large carrots, peeled and cut in half
  • 2 celery stalks, rinsed and cut in half
  • 10 garlic cloves, peeled
  • 1 1-inch piece of lemon peel (optional)
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon kosher salt
  • water

Instructions

  1. Soak - cover the beans by 2 inches of water and soak overnight
  2. Combine Ingredients - Drain the chickpeas and add the chickpeas, onion, carrots, celery, garlic, olive oil and salt to a large pot or Dutch oven.
  3. Add Water or Broth - pour water or broth in the pot so it's filled about 1-1/2 inches above the ingredients. Cover with lid.
  4. Simmer - simmer the chickpeas over medium-low heat for one hour, or longer to reach desired tenderness.
  5. Season - season with salt and freshly ground black pepper to taste (if desired)
  6. Store - store the chickpeas in their broth in mason jars in the refrigerator until ready to use.

Notes

COOKING GARBANZO BEANS

Here's a few tips when cooking dried chickpeas...

Inspect:  Sort through the beans and remove any small stones and debris - put in a strainer and rinse under cold water.

Soaking:  Dried chickpeas are covered in water (about 2 inches above the beans) then they’re left to soak overnight.   

Simmering:  The chickpeas are simmered on the stovetop for about 2 hours (if you leave the lid on = creamier beans and no lid on = more firm beans.  Simmer the chickpeas a little longer if you like them creamier, especially if you're planning on making hummus with them.  

QUICK SOAK DRIED BEANS

You can do a quick-soak method for these chickpeas if you don't have time to soak them overnight. Here’s how…

  • Cover the dried chickpeas with water (the water should be about 2 inches above the chickpeas).
  • Bring the water to a rapid boil for about 5 minutes, then turn the flame off and let the chickpeas sit in the water for about an hour.   
  • Then cook as usual. 
  • Check on your  chickpeas every hour while they’re cooking and add more water if needed.

COOKING SMALL PORTIONS

  • For 1 cup dried garbanzo beans, add pre-soaked garbanzo beans to 3 cups water or vegetable broth in a pot or Dutch oven.
  • Bring to a boil, then reduce heat and simmer covered on low-medium heat for 1-1/2 hours or until desired tenderness.  Add more water or broth as needed.

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