Chickpeas are such a versatile ingredient – use them whole, crush them to make falafel or veggie burgers, or mash to a creamy consistency for homemade hummus!


  • 40 min
  • Easy



Chickpeas must be soaked before cooking to rehydrate them. Between soaking and cooking they triple in size, (1 cup of dried chickpeas will make about 3 cups of cooked chickpeas,) when soaking them, make sure there are several inches of water above them to allow for this expansion. Before cooking the chickpeas, drain the water and rinse the beans.


Long Soak: Put chickpeas in a bowl and cover them very well with water, about 1 cup chickpeas to 4 cups water. Soak for 8-10 hours/overnight. Drain before cooking.

Quick Soak: Put chickpeas in a saucepan and cover them very well with water, about 1 cup chickpeas to 3 cups water. Bring them to the boil quickly, reduce heat and simmer for 5 minutes. Remove from the heat, cover and let stand for 1-2 hours. Drain before cooking.


Cooking: In a saucepan cover the soaked chickpeas with plenty of cold water, bring to the boil and simmer until tender, approx. 20 to 25 minutes for firmer chickpeas, 40 to 50 minutes for softer chickpeas. Do not add salt until they’re cooked, as it toughens them.