How much time do you need to cook chickpeas? A guide to dried vs. canned

November 1, 2025 •

4 min read

Chickpeas are one of the most nutrient-dense foods, packed with protein, fiber, and essential minerals. The biggest barrier for many is knowing exactly how much time do you need to cook chickpeas from their dried state to tender perfection.

Quick Summary

Cooking times for dried chickpeas vary significantly by method and preparation, from about 40 minutes in an Instant Pot to over an hour on the stovetop. Soaking dried beans is optional but can significantly reduce cooking time and may aid digestion.

Key Points

Soaking is key for speed: For the fastest cooking, opt for soaking your chickpeas overnight, which can cut stovetop simmering time significantly.
Instant Pot is the fastest method overall: The pressure cooker reduces the cook time for unsoaked chickpeas to about 40-50 minutes and soaked chickpeas to just 15 minutes.
Stovetop offers control: This method takes longer (45-90 minutes for soaked), but allows you to check and adjust the beans for perfect tenderness.
Slow cooking is hands-off: While the longest method, slow cooking for 4-8 hours requires the least attention once started.
The age of your beans matters: Older, drier chickpeas will require more cooking time, regardless of the method used.
Cooking from dried offers better nutrition and value: Scratch-cooked chickpeas provide better flavor, texture, cost savings, and control over sodium compared to canned options.

Understanding the Factors That Influence Chickpea Cook Time

While canned chickpeas offer convenience, cooking dried chickpeas from scratch provides superior texture and flavor, along with complete control over sodium content. However, the cooking time is not a single, fixed number. Several factors influence how long your chickpeas will need to simmer, stew, or pressure cook. Understanding these variables will help you achieve the perfect tenderness every time.

The Importance of Soaking

Soaking dried chickpeas is the most significant factor affecting cook time. Soaking rehydrates the beans, which softens them and drastically shortens the required cooking period. There are two primary soaking methods:

Overnight (Long) Soak: Place dried chickpeas in a large bowl and cover with several inches of cold water (chickpeas will swell as they absorb water). Let them soak for 8 to 12 hours, or overnight. This method is the most reliable for achieving even cooking and tender results.
Quick Soak: For a faster alternative, place the chickpeas in a pot with water, bring to a boil for 2-3 minutes, then turn off the heat, cover, and let them sit for one hour. This is a great option if you forget to prep ahead of time.

The Age of the Beans

Older, drier chickpeas that have been sitting on a store shelf for a while can be much tougher and will take longer to cook than fresher ones. Unfortunately, it's difficult to know the exact age of packaged beans. This is why cooking times often vary, and it's always wise to check for tenderness periodically as you go.

Hard vs. Soft Water

The mineral content in your water can also impact cooking time. Hard water, which has a high mineral content, can prevent chickpeas from softening as quickly. If you suspect your water is hard, adding a small amount of baking soda to the cooking water can help soften the beans.

Cooking Methods for Dried Chickpeas

Stovetop Method

This classic method requires some attention but gives you total control over the final texture.

Preparation: After soaking (for at least 8 hours is best), drain and rinse the chickpeas thoroughly. Discard any debris or discolored beans.
Cooking: Place the soaked chickpeas in a large pot and cover with fresh, cold water by a few inches. Bring to a boil, then reduce the heat to a simmer.
Timing: Simmer for 45 to 90 minutes, or until tender. The exact time depends on the beans' age and how soft you want them. Check for doneness after about 45 minutes.

Pressure Cooker / Instant Pot Method

For a significantly faster and mostly hands-off approach, a pressure cooker is the best option.

Unsoaked Chickpeas: Add unsoaked, rinsed chickpeas and water to the pot. Cook on high pressure for 40 to 50 minutes, followed by a natural pressure release for 10-15 minutes.
Soaked Chickpeas: For pre-soaked beans, cook on high pressure for 15 minutes, followed by a natural pressure release.

Slow Cooker Method

The slow cooker is perfect for a truly hands-off experience, though it takes the longest. Soaking is not necessary for this method.

Unsoaked Chickpeas: Add unsoaked, rinsed chickpeas and water to the slow cooker.
Cooking: Cook on high for 4 hours or on low for 6 to 8 hours.

Dried vs. Canned Chickpeas: A Comparison

For those weighing the pros and cons, this table provides a quick overview of dried versus canned chickpeas.


Feature	Dried Chickpeas	Canned Chickpeas
Taste & Texture	Superior, creamy texture and richer, earthier flavor. Texture can be controlled based on cook time.	Firmer texture and blander flavor due to firming agents. Convenient, but less customizable.
Sodium Control	Complete control. You add salt during or after cooking to your preference.	Often high in sodium from the canning process. Requires rinsing to remove excess salt.
Cost	Much more economical, especially for bulk cooking.	Higher per-serving cost compared to dried, though they save time.
Preparation Time	Requires planning ahead for soaking and active cooking time, ranging from 40 minutes to several hours.	Ready to use in minutes; simply drain and rinse.
Environmental Impact	Less packaging waste.	Increased packaging waste from single-use cans.

Beyond the Timing: Chickpea Nutrition and Health

Incorporating chickpeas into your diet offers a multitude of health benefits:

High in Fiber: Chickpeas are an excellent source of dietary fiber, which promotes digestive health and helps regulate blood sugar levels.
Rich in Protein: As a plant-based protein source, chickpeas are crucial for vegan and vegetarian diets, providing essential amino acids.
Micronutrients: They are packed with vitamins and minerals, including folate, iron, magnesium, and zinc.
Weight Management: The combination of fiber and protein helps you feel full and satisfied, aiding in weight control.
Disease Prevention: Regular consumption is linked to better heart health and may reduce the risk of certain chronic diseases.

A Note on Aquafaba

When cooking dried chickpeas, the cooking liquid, known as aquafaba, can be reserved. This liquid is a popular vegan substitute for egg whites in baking and other recipes. For a thicker aquafaba, simmer the liquid after removing the chickpeas to reduce and concentrate it.

Final Tips for Perfect Chickpeas

Salt: The myth that salting beans early makes them tough has been largely debunked. Salting your cooking water can result in more flavorful, evenly seasoned chickpeas.
Foam: When simmering chickpeas, foam may rise to the surface. Skim this off periodically for a cleaner result.
Storage: Cooked chickpeas can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to 6 months.

In conclusion, while the cooking time for chickpeas varies depending on your method and whether you pre-soak, mastering the art of cooking dried chickpeas from scratch is a rewarding endeavor. The superior taste, texture, and nutritional value make the effort well worth your time. For more information on the health benefits, explore resources from authoritative sources, like the National Institutes of Health.

Frequently Asked Questions

No, you don't have to, especially if using a pressure cooker or slow cooker, but soaking is highly recommended. It shortens cooking time, ensures even cooking, and may make them easier to digest.

Yes. Bring the chickpeas to a boil for a few minutes, then remove them from the heat, cover, and let them soak for one hour. This softens them considerably and reduces the cooking time.

Chickpeas are done when they are tender and can be easily mashed between your fingers. Test them periodically, especially if cooking on the stovetop, starting after about 45 minutes.

Yes. Contrary to a common myth, adding salt to the cooking water will not toughen the chickpeas. It helps season them throughout the cooking process, resulting in a more flavorful bean.

Aquafaba is the cooking liquid from chickpeas. It is highly nutritious and can be used as a vegan egg white replacement in various recipes, from meringues to cocktails. Store it in the fridge or freezer.

Chickpeas cooked from scratch have a creamier, more tender texture and a richer flavor. They are also lower in sodium and significantly cheaper than canned chickpeas.

Store cooked chickpeas in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in freezer-safe bags or containers for up to six months.