Learn how to cook garbanzo beans that are soft, creamy, and full of flavor.  Discover the correct technique for soaking and cooking the beans to get the best flavor and texture (without the beans bursting).  

Just to clear the air: garbanzo beans and chickpeas are the same bean.  Historically, the Spanish used the name garbanzo and the English coined the term chickpea.  Both terms are used today.

This may be confusing because many people in the United States use the names interchangeably.  In fact, you can find cans labeled garbanzo beans and cans labeled chickpeas in grocery stores side by side.  Some cans even have both bean names on the label.

What do Chickpeas Taste Like?

Chickpeas taste slightly nutty, but have a very neutral flavor, which makes them easy to blend with other ingredients.  They can be savory and filling.  And although they are creamy, there is a bit of a grainy texture to them.

Canned vs Cooked From Scratch

For years, I didn’t do much with garbanzo beans even though we eat a lot of beans.

But when our family tried being vegan for a couple of months, we discovered hummus, and loved it.

We ate hummus almost daily, so I started making it.  Since I made hummus from scratch, I decided to learn how to cook garbanzo beans from dried beans.

After making homemade hummus with freshly cooked garbanzo beans, it was impossible to go back to canned beans.

Garbanzo beans are the star of the show in hummus recipes, so it makes sense to make sure they taste as good as possible.

It is a fact.  Garbanzo beans, cooked from scratch, taste better than garbanzo beans from a can. 

All beans taste better when they are home cooked. Check out my post on how to cook black beans if you are interested in cooking black beans from scratch.

Why Cook Garbanzo Beans From Scratch?

• Save money: Dry beans always cost less than canned beans.

• Get better taste: Home-cooked garbanzo beans taste fresher and better than canned beans.

• Chemical-free: Never worry about BPA or other chemicals often found in tin cans when you cook beans from scratch.

Do You Really Need to Soak Garbanzo Beans Before Cooking?

You may ask this question if you are pressed for time.  I always recommend pre-soaking dried beans.  Soak the beans for at least 8 hours, but preferably overnight (10-12 hours).

What are the benefits to soaking dried beans?

• Reduced cooking time.  Soaking beans reduces the cooking time by about 30%.  

• Get better texture: Pre-soaked beans cook up softer and creamier.

• Reduced gastrointestinal symptoms.  Soaking garbanzo beans can help reduce bloating and flatulence often associated with eating beans.

Garbanzo beans contain complex sugars known as oligosaccharides.  Unfortunately, our digestive enzymes cannot break down oligosaccharides.  As a result, the bacteria in our intestines ferment these complex sugars, causing gas and bloating.

However, oligosaccharides are water-soluble.  This means if you soak the beans, discard the soak water, and then rinse the beans really well, you can wash away a lot of these complex sugars.

Always discard the soak water and get fresh water to cook the beans.

How to Soak Garbanzo Beans

As I investigated the best way to soak garbanzo beans, I found many different opinions about what solution to soak the beans in.  

Some chefs advocated salt water, while others touted the benefits of a baking soda and water solution.  And then there was just plain water. That was what I had been using for years.

I am a firm believer that technique is one of the most important elements of good cooking.  So after reading conflicting views on the best way to soak garbanzo beans, I conducted my own experiment, which I appropriately named The Soak Test.  

The Soak Test (Experiment #1)

Question: What is the difference in the appearance, texture, and taste of garbanzo beans based on the solution they are soaked in. 

For each soak, use 8 cups of water and 1 cup of dried garbanzo beans.  This ratio gives the beans enough water to soak and expand.

Soak Solutions:

• Plain water (control group) – 8 cups of plain water
• Salt water – 8 cups of water + 1 ½ tablespoons of granulated salt
• Water with baking soda – 8 cups of water + ⅛ teaspoon baking soda

After soaking the beans overnight, I cooked them and then compared their appearance, texture, and taste to each other.

Results:

Appearance:  I observed each set of beans after being soaked and cooked and noted any differences in appearance.

• Garbanzo beans soaked in plain water (control group): The beans appeared firm, although there was some skin peeling present.

• Garbanzo beans soaked in salt water: These beans looked the firmest, with little or no skin peeling off.  If you plan to roast the garbanzo beans or use them in a salad, I recommend soaking the beans in a salt water brine.

• Garbanzo beans soaked in water and baking soda: Skin of the bean was coming off very easily. Some skins were floating in the water. If you like to peel the skin off your garbanzo beans before making hummus, soak your beans in a baking soda and water solution.

Texture and Feel: I mashed a bean from each group between my fingers to see what the texture was and how soft each bean was.

• Garbanzo beans soaked in plain water (control group): Beans were soft, but held their shape.

• Garbanzo beans soaked in a salt water brine: These beans were the firmest.  The appearance and texture were consistent.  Firm all around.

• Garbanzo beans soaked in water and baking soda: These beans were the softest.  I may even say they felt a little overdone.  Perhaps they don’t need as much time to cook after being soaked with baking soda.

Taste: We tasted a bean in each group and evaluated our taste preference.

• Garbanzo beans soaked in plain water (control group):  They tasted fine – no problems.

• Garbanzo beans soaked in a salt water brine: These were all of our favorites.  They did not taste salty, but the bean tasted better.  What surprised me the most was that the inside of the bean was creamy.  Even though it appeared to be the firmest of the three groups, and was the firmest when smashed between my fingers, the inside defied my expectations based on appearance.  It was rich and smooth. 

• Garbanzo beans soaked in water and baking soda: Unanimous vote for least-favorite. It was hard to get past the mushiness. And they tasted bland.

What is the Science Behind Soaking Beans in Salt Water?

The answer involves chemistry.

Remember learning about ions and ion exchanges in high school chemistry?  Me neither.  But as I researched why soaking beans in salt water produced such great results, I stumbled on a chemistry lesson.

Bean skins contain pectin molecules with strong calcium and magnesium ions.  When beans are soaked in salt water, sodium ions (salt) exchange places with some of the calcium and magnesium ions.  This weakens the pectin in the skin so the bean can absorb more water.  You get a bean with a softer texture.

In addition, the sodium ions allow the bean skin to be more flexible.  The flexibility helps the bean skins expand as it absorbs water.  During cooking, the bean skins stretch and stay intact rather than bursting.

How to Soak Garbanzo Beans: The Best Technique

1. SORT the garbanzo beans.  Remove any debris.
2. SOAK the beans in salt water.  Place 1 cup of beans in a bowl and add 2 quarts (8 cups) of water and 1 ½ tablespoons of salt.  Beans will soak up a lot of water, so give them enough.  Soak at least 8 hours, but preferably 10-12 hours.
3. DRAIN and RINSE the beans.  Drain the beans in a colander.  Rinse them for 15 seconds under running water.
4. YIELD: approximately 2 ¼ cups of cooked beans for every 1 cup of dried garbanzo beans.

The Cooking Method Test (Experiment #2)

Question: What is the difference in the taste and texture of garbanzo beans based on the cooking method used to cook the beans.  

Cooking Methods

• Electric pressure cooker
• Slow cooker
• Stock pot on the stove top

I evaluated the cooking time and ease, the texture of the cooked bean, and the taste.

Results: Time and Ease

Pressure Cooker Garbanzo Beans

• Quickest method: It takes 15 minutes to cook on high pressure, after about 10 minutes to reach pressure. Total time = approximately 25 minutes. This does not include the time it takes the pressure cooker to naturally release pressure (approximately 20 minutes).

• Easiest method: Hands-free cooking. Timer indicates when beans are finished and automatic warmer keeps the beans warm until you are ready to use them.

• Impossible to check during cooking: You must release pressure to check whether beans are finished. If the beans need additional cook time, the pan must be pressurized again. This takes a few minutes, depending on your pressure cooker and the amount of water in the pan.

Slow Cooker Garbanzo Beans

• Longest method:  It takes 2 to 3 hours to cook on high and 8 to 10 hours to cook on low.

• Hands-free:  Pour in water and beans, turn on slow cooker, and you are done. Beans stay warm when they are finished cooking until you are ready to use them.

• Easy to check during cooking: Easy to check beans and continue cooking if they aren’t finished.

Stove Top Garbanzo Beans

• Moderate time method: It takes about an hour to cook the beans.

• Hardest method: This is not hands-free.  Heat the garbanzo beans to a boil.  Then reduce heat to a simmer.  Simmer until beans are finished cooking.  Turn off the stove and remove the pan from heat after the beans are done.

• Easy to check during cooking: Easy to check beans and continue cooking if they aren’t finished.

Texture

I could not see a noticeable difference in the texture of the cooked beans, whether they were cooked by a pressure cooker, slow cooker, or pot on the stove.

The biggest factor in getting the right texture was cooking the beans for the correct amount of time for each cooking method.

As indicated above, slow cooker and stove top garbanzo beans are easier to check for doneness than pressure cooked beans.

Taste

The taste of the cooked beans was very similar.  If we were forced to choose, we would say that garbanzo beans cooked in the slow cooker were slightly better tasting (all other things being equal).  But the difference in taste was minimal at best.

Recommendations:

Each of these methods produce a good tasting, good textured garbanzo bean.  The difference comes in the ease and time each method takes. 

Therefore, I recommend the electric pressure cooker because it is the quickest and it is an easy, hands-free method.

The Cook Solution Test (Experiment #3)

Question: What is the difference in taste, texture, and appearance in the garbanzo beans when they are cooked in salt water versus plain water.

We know soaking the beans in salt water is the best soaking method, but does cooking them in salt water make a difference as well?

Cooking Solution

• Plain water
• Salt water

I soaked 1 cup of garbanzo beans in salt water overnight.  Then I cooked the beans in either 3 cups of plain water (control group) or 3 cups of water + 1 teaspoon of salt.

Results

There was no noticeable difference in appearance and texture of the beans, regardless of whether they were cooked in plain water or salt water.

However, all the tasters preferred the taste of the garbanzo beans cooked in salt water.  

Please note: the beans did not taste salty.  They simply had more flavor.

What is the Best Way to Cook Garbanzo Beans?

Experiment results proved that soaking the beans in salt water in addition to cooking the beans in salt water resulted in the best tasting beans with the best appearance and texture.

All three cooking methods produced delicious beans, with negligible differences.  So choose whichever cooking method works for you.  Keep in mind the pros and cons of each method, listed above when making your choice.

Listed below are the directions for cooking the beans using each of the three methods.

Instant Pot Garbanzo Beans

Or I should rephase “instant pot garbanzo beans” to be “electric pressure cooker garbanzo beans”.  

The Instant Pot is the most popular electric pressure cooker out there.  However, I prefer using the Fagor pressure cooker.  You can read about why I prefer the Fagor pressure cooker if you are interested.

However, any electric pressure cooker will work.  This is the only way I cook garbanzo beans any more.  It is quick, easy, and hands-free.  

Most electric pressure cookers have a warming function, so you can make the garbanzo beans in the morning and they are warm and ready for you at night.

How to Cook Garbanzo Beans in an Electric Pressure Cooker (after pre-soaking in salt water overnight)

• ADD beans to the pressure cooker. Pour in 3 cups of fresh water to cover the beans by 1 inch and 1 teaspoon of salt.

• COOK on high pressure for 15 minutes.

• NATURALLY RELEASE PRESSURE when the pressure cooker has finished.

• SKIM off the foam on top. DRAIN the beans. (Keep this aquafaba (bean water) to use if you want. More on aquafaba below.)

• RINSE the beans. Use the cooked beans in any recipe.

How to Cook Garbanzo Beans in a Slow Cooker (after pre-soaking in salt water overnight)

• ADD pre-soaked beans to the slow cooker container. Add 3 cups of fresh water to cover beans 1 inch and 1 teaspoon of salt.

• COOK on high for 2 to 3 hours or on low for 8 to 12 hours.

• SKIM off the foam on top. DRAIN the beans. Keep the aquafaba (bean water) if desired.

• RINSE beans and use beans in any recipe.

How to Cook Garbanzo Beans on the Stove Top (after pre-soaking in salt water overnight)

• ADD pre-soaked beans to a large pot. Add 3 cups of fresh water to cover beans 1 inch and 1 teaspoon of salt.

• COVER with the lid and bring the water to a rolling boil.

• REDUCE the heat to low when the beans begin to boil. Keep the lid on the pan. The water should simmer, but not boil over.

• SIMMER the beans for 60 minutes.

• SKIM off the foam on top. DRAIN the beans. Keep the aquafaba (bean water) if desired.

• RINSE beans and use beans in any recipe.

How do I Know When Garbanzo Beans are Done?

Garbanzo beans are done when they are soft enough to be smashed between your fingers. They will have a soft and creamy consistency.

What is Aquafaba?

Aquafaba is the water that remains in the container after the beans have cooked.  It is thick and slightly slimy. The name aquafaba literally means bean water.

Aquafaba can be used as an amazing egg substitute.  If it is thick enough, 1 tablespoon is equivalent to one egg yolk.  Two tablespoons can substitute for one egg white.  Three tablespoons act like one whole egg.

Frequently Asked Questions

How to Store Chickpeas (Garbanzo Beans)

• Store dry chickpeas in an airtight container in your cupboard.

• Store cooked chickpeas in the refrigerator or the freezer.

How Long do Cooked Garbanzo Beans Last in the Fridge

Store in the refrigerator in an airtight container.  Store the beans up to one week.

Can you Freeze Garbanzo Beans?

You can easily freeze garbanzo beans and have them ready whenever you need them.

• After they are cooked, drain the beans thoroughly. 

• Pat dry with a clean towel or paper towel. The beans freeze best if they are dry.

• Place the beans in a zip top freezer bag in a single layer.  Lay the bag flat in the freezer.

• Freeze one hour.  Then remove the bag and shake and gently break apart any beans that are freezing together.

• Return to the freezer and freeze completely.  

• Store the frozen beans for up to 6 months.

How to Cook Frozen Chickpeas

To use the frozen chickpeas, pull out the amount you need and return the rest of the bag to the freezer.

If you are using the beans in a cooked dish (like a soup or casserole), do not thaw first.  Simply mix the beans in.  You may need to increase the cooking time by 5 or 10 minutes, depending on the amount of frozen beans you added.

If you are using the beans in a raw dish (like hummus or salad), thaw the beans in the refrigerator before using them in the recipe.

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