How to Cook Garbanzo Beans from Dry or Canned

Garbanzo beans, also called chickpeas, are easy to cook on the stovetop and work in salads, soups, curries, hummus, and many other dishes. This guide covers dried beans, which need soaking and simmering, as well as the quick way to prepare canned beans. Start with plain dried beans or a can, and have a large pot, water, and a colander ready. Dried beans expand as they soak and cook, so use a pot with plenty of room.

What You’ll Need

1 pound dried garbanzo beans, about 2 cups, or one 15-ounce can
Water for soaking and cooking dried beans
Salt, optional, for seasoning
A large bowl for soaking, a large pot with a lid, and a colander
Optional flavorings such as a bay leaf, garlic, onion, or spices

One pound of dried beans makes several cups once cooked; the final amount varies with the beans and how soft you cook them. If using canned beans, skip the dried-bean soaking and cooking steps.

Step-by-Step

Sort and rinse. Spread the dried beans on a tray or clean counter and pick out any small stones, damaged beans, or debris. Rinse them under cool running water in a colander.
Soak the beans. Put the beans in a large bowl and cover with at least 3 inches of cold water; they will swell as they absorb it. Leave them for 8 to 12 hours, or overnight, at room temperature. If your kitchen is hot, soak them in the refrigerator. Discard the soaking water and rinse the beans. Soaking helps them cook more evenly, though it does not guarantee a shorter cooking time.
Use a quick soak if needed. Put the rinsed beans in a pot and cover with several inches of water. Bring to a boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain and rinse before cooking. This is a practical alternative when you did not soak overnight.
Cover with fresh water. Put the soaked, drained beans in a large pot. Add fresh water to cover them by about 2 inches. Add a bay leaf, garlic, or onion now if desired. Hold off on acidic ingredients such as tomatoes, lemon juice, or vinegar; add them after the beans soften because acid can slow softening.
Bring to a boil, then simmer. Bring the pot to a full boil on the stove, then lower the heat so the water bubbles gently. Partly cover the pot, leaving a gap for steam to escape. Keep the beans submerged, adding hot water if the level drops below them. Avoid a vigorous boil, which can split the skins and cook the beans unevenly.
Check for tenderness. Start checking after about 1 hour of simmering. Cooking commonly takes 1 to 2 hours after an overnight soak, but older beans, hard water, and differences in bean size can make it take longer. Bite or cut one bean: it should be soft all the way through, without a firm or chalky center. Continue simmering and check every 15 to 20 minutes if needed.
Season and finish. Add salt when the beans are close to tender or once they are cooked, then simmer briefly to let the flavor spread. Drain them for salads or other recipes, or keep some cooking liquid for soups and sauces. Taste and adjust salt and seasonings before serving.
Prepare canned beans. For a fast option, open the can, drain the liquid, and rinse the beans under cool water. They are already cooked, so add them directly to a recipe or warm them in a saucepan with a splash of water or broth. Heat until steaming hot if serving warm; avoid prolonged boiling, which can make them fall apart.

Common Mistakes

Using too little water: Beans that poke above the surface may cook unevenly. Check the pot during simmering and add hot water as needed. Cooking at a hard boil: A rolling boil can burst skins and break beans apart. Keep the heat low enough for a gentle simmer.

Stopping before the centers are tender: The outside can seem soft while the middle remains firm. Taste a bean from the center of the pot before draining. Assuming a timer guarantees doneness: Cooking time depends on storage, age, and water conditions, so use texture as the final test.

Adding acidic ingredients too early: Tomatoes, vinegar, and citrus can delay softening. Wait until the beans are tender. Confusing soaking with cooking: Soaked beans are not ready to eat; simmer them in fresh water until fully tender.

Tips

Make a larger batch when convenient and refrigerate or freeze portions for later meals. Keep beans in their cooking liquid if you want them to stay moist, or drain them when a recipe calls for it. For firmer beans in a salad, begin checking as soon as they are tender; for hummus, cook them until very soft so they blend smoothly.

Salt does not have to be avoided during cooking. Add it to taste, either near the end or once the beans are cooked. The amount of water used is not a seasoning measurement, so taste the beans and their liquid before serving. Add strong flavorings gradually, especially if the beans will go into an already-seasoned dish.

For food safety, refrigerate cooked beans in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F. Use refrigerated leftovers within 3 to 4 days, or freeze them for longer storage. Reheat leftovers to 165°F, checking with a food thermometer. Do not leave cooked beans at room temperature for more than 2 hours.

Troubleshooting

Beans are still hard after 2 hours: Keep simmering and add hot water to maintain coverage. Very old beans or hard water can greatly extend cooking. If they remain stubbornly firm, continue checking every 15 to 20 minutes; adding acid before they soften can make the problem worse.

Beans are splitting: Lower the heat to a gentle simmer and stir as little as possible. Splitting does not make them unsafe, but they may be less suitable for dishes where the beans need to hold their shape.

Some beans are soft and others are firm: The batch may contain beans of different ages or sizes. Remove the tender ones if needed and continue cooking the firmer beans, checking them regularly.

Water has boiled away: Add hot water promptly so the beans are covered again. If the bottom of the pot has scorched, transfer the unburned beans and liquid to a clean pot without scraping up the burnt layer.

Frequently Asked Questions

Do I have to soak garbanzo beans?

No, but soaking is helpful because it lets the beans absorb water before cooking and promotes more even cooking. Unsoaked beans can take longer; simmer them gently and judge doneness by texture rather than the clock.

How much water should I use?

For soaking, cover the beans with at least 3 inches of water in a large bowl. For cooking, cover the drained beans with fresh water by about 2 inches, then add more if needed to keep them submerged.

When should I add salt?

Add salt near the end of cooking or after the beans are tender, then taste and adjust. Acidic ingredients such as tomatoes, vinegar, and lemon juice are best added after the beans soften.

Can I cook garbanzo beans without soaking?

Yes. Rinse and sort them, cover with fresh water, and simmer gently until fully tender. Expect the cooking time to vary and check regularly; the beans may need several hours depending on their age and the water.

How can I tell when they are done?

Take one bean from the pot and bite or cut it. A cooked bean is soft through the center, with no hard or chalky core; cook longer if it is still firm.

How long do cooked beans keep?

Refrigerate them promptly in a covered container and use within 3 to 4 days, or freeze them. Reheat leftovers to 165°F and check with a food thermometer.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.