How Long to Soak Dried Chana? Your Guide to Perfect Chickpeas

January 8, 2026 •

4 min read

Dried chickpeas, or chana, can double or even triple in size when properly hydrated, a crucial step for achieving tender and digestible results. Here's everything you need to know about how long to soak dried chana and the best methods for your next recipe.

Quick Summary

Soaking dried chickpeas (chana) can be done overnight for 8-12 hours or via a one-hour quick-soak method. This process softens the beans, reduces cook time, and improves digestibility for various dishes.

Key Points

Overnight Soak: For the most tender and even texture, soak dried chana in cold water for 8 to 12 hours.
Quick-Soak Method: If time is short, boil chana for 1-5 minutes, then soak for one hour off the heat.
Benefits of Soaking: Soaking reduces cooking time, improves digestibility, and provides a creamier texture.
For Creamy Hummus: Consider adding baking soda to the soaking water to help soften the chickpea skins.
Discard the Water: Always drain and rinse the chickpeas after soaking to remove anti-nutrients and complex sugars.
Avoid Over-Soaking: Soaking for longer than 24 hours can negatively affect texture and flavor.
Check Your Beans: Properly soaked chana will have doubled in size but will still feel firm before cooking.

Why Soaking Dried Chana is Essential

Soaking dried chana isn't just a traditional step; it's a critical part of preparing legumes for cooking. The benefits are numerous and can significantly impact the final dish.

Improved Digestion: Soaking helps break down complex sugars and anti-nutrients like phytic acid and saponins, which can cause bloating and digestive discomfort. Discarding the soaking water is key to this process.
Reduced Cooking Time: A soaked chickpea cooks much faster and more evenly than an unsoaked one, potentially cutting the cook time by an hour or more. This is especially helpful when cooking on a stovetop.
Better Texture and Appearance: Soaking prevents the beans from splitting or bursting during cooking, resulting in a more uniform and visually appealing final product. This creates a creamier texture, which is ideal for recipes like hummus.
Enhanced Flavor: Starting with properly hydrated chickpeas allows them to absorb flavors more effectively during the cooking process.

The Traditional Overnight Soak Method

The overnight soak is the most hands-off method and generally provides the most reliable results, producing an even, tender texture. It simply requires a little foresight.

How to Perform an Overnight Soak

Sort and Rinse: Spread your dried chana on a tray or clean kitchen towel and sort through them, removing any debris, small stones, or shriveled chickpeas. Rinse them well under cold running water.
Add Water: Place the rinsed chana in a large bowl or pot. Use a generous amount of cold water—at least double the volume of the chickpeas and enough to cover them by several inches. The beans will swell significantly.
Soak: Leave the chana to soak for 8 to 12 hours, or overnight. If your kitchen is warm or you are soaking for more than 12 hours, placing the bowl in the refrigerator is recommended to prevent fermentation. Avoid soaking for more than 24 hours, as this can cause them to germinate or develop a tough core.
Drain and Rinse: The next day, drain the chickpeas and rinse them thoroughly with fresh water before cooking. Discard the soaking water.

The Quick-Soak Method

If you've forgotten to soak your chana the night before, the quick-soak method is a reliable shortcut that gets you to the cooking stage in just over an hour.

How to Perform a Quick-Soak

Sort and Rinse: As with the traditional method, sort through the chana and rinse them thoroughly.
Boil: Place the chickpeas in a large pot and cover with water. Bring the water to a rolling boil and let it boil for 1 to 5 minutes.
Soak: Turn off the heat, cover the pot with a lid, and let the chana stand for 1 hour.
Drain and Rinse: Drain the hot water and rinse the chickpeas with fresh, cold water. They are now ready for cooking.

Customizing Your Soak for Specific Results

For Extra-Creamy Hummus: To achieve the smoothest, creamiest hummus, some experts recommend adding baking soda to the soaking water. A small amount (around 1/2 teaspoon per cup of dried chickpeas) can help dissolve the cellular walls and soften the skins, resulting in a silkier end product.
Dealing with Hard Water: Hard water, which has a high mineral content, can sometimes prevent beans from softening properly. If you live in an area with hard water, consider using bottled or filtered water for both soaking and cooking.
Cooking Falafel: For falafel, the chickpeas are only soaked, not cooked beforehand. This is a crucial distinction, as using cooked chickpeas will result in a mushy falafel mixture.

A Comparison of Soaking Methods


Feature	Traditional Overnight Soak	Quick-Soak Method
Time Commitment	Minimal active time, but requires planning (8-12 hours)	More active time upfront, but much faster overall (approx. 1 hour)
Effort	Low effort. Hands-off process.	Medium effort. Requires boiling and monitoring.
Ideal For	Best for dishes where a very tender, creamy texture is desired (e.g., hummus, creamy curries).	Great for last-minute recipes when you've forgotten to plan ahead.
Best Uses	Curries, stews, salads, hummus, or dishes needing uniform tenderness.	Any recipe where a faster cooking time is the priority.
Resulting Texture	Generally more uniformly tender and creamy.	May result in a slightly firmer, nuttier texture depending on the bean's age.

How to Know When Your Chana is Soaked Enough

After soaking, your chickpeas should have expanded significantly, appearing plump and round. They should still be quite firm but not rock-hard. A good way to test them is to cut one in half; the inside should be consistent in color and hydration with the outside. Remember that they are not cooked yet, and their full tenderness will be achieved during the cooking process. Their final texture will depend on the age of the beans, which can be a factor if they come from a bulk bin.

Conclusion

Whether you plan ahead for an overnight soak or use the speedy quick-soak method, properly hydrating dried chana is an essential step that guarantees better flavor, texture, and digestibility. The traditional overnight method offers superior results for creamy dishes like hummus, while the quick-soak is a lifesaver when you're short on time. With these techniques, you can move past canned chickpeas and enjoy the superior taste and texture of cooking from scratch. For more tips on cooking legumes, consider exploring resources from reputable culinary sources like The Mediterranean Dish.

Frequently Asked Questions

While not strictly necessary, soaking is highly recommended. It dramatically reduces cooking time, makes the chana more digestible, and results in a more tender, uniform texture. If you don't soak, cooking time can double.

To quick soak, place the chickpeas in a pot and cover with water. Bring to a boil for 1 to 5 minutes, then turn off the heat, cover, and let them sit for one hour. Drain and rinse before cooking.

You should not soak chickpeas for more than 24 hours. Soaking for too long can cause them to start germinating or develop a tough, dry core that won't soften properly even with prolonged cooking.

If you don't soak chana, the cooking time will be significantly longer, sometimes twice as long. The texture may also be less even, and the beans will be harder to digest for some people.

Yes, adding baking soda (sodium bicarbonate) to the soaking water helps soften the skins and can result in a much creamier texture, which is desirable for dishes like hummus.

After soaking, the chickpeas should have visibly expanded and feel plump. They will still be firm but should not be as hard as the dried version. You can cut one in half to check for uniform hydration.

Yes, if you plan to soak your chana for more than 12 hours or if your kitchen is warm, it's best to place the bowl in the refrigerator. This prevents fermentation or sprouting.