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How to Cook Garbanzo Beans (or Chickpeas)

Updated on December 6, 2014
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How to Cook Garbanzo Beans (or Chickpeas) Easily and Perfectly Every Time!

Notes:

*It will take up to 3 hours to cook the beans and several hours of soaking before cooking.

*Garbanzo beans and chickpeas are 2 different names for the same thing. These names are also used to refer to the chickpea: Indian pea, ceci bean, and Bengal gram.

*The older the beans are, the longer they will take to cook. If you buy beans in bulk instead of packaged beans, there's a better chance that the beans are fresher and will take less time to cook.

What You'll Need:

*As many garbanzo beans as you desire. 1 cup dried garbanzo beans is equivalent to about 2 1/2 cups cooked garbanzo beans.

*Lots of water (You'll need 6 cups of water for each cup of dried garbanzo beans).

*Salt and other desired spices and add-ins (e.g. garlic, onions, parsley, and olive oil).

Foods that go good with garbanzo beans, or chickpeas:

garlic, lemon, onions, parsley, tomatoes, eggplant

Garbanzo Bean Conversion Chart

One cup dry (uncooked) beans is equivalent to 2 3/5 cups cooked beans.

Two cups dry (uncooked) beans is equivalent to 5 1/2 cups cooked beans.

A pound of dry (uncooked) beans is equivalent to 6 cups cooked beans.

A 19 oz can has 2 1/4 cups cooked beans.

A 14-16 oz can has 1 - 2 cups cooked beans.

A 28 oz can has 3 - 3 1/4 cups cooked beans.

Dry, Raw Garbanzo Beans

Source

Step 1: Rinse Garbanzo Beans

Place the garbanzo beans in a bowl and fill with water. Move the beans around a little with your hand or a spoon to allow any dirt to come loose in the water. Drain the water. Repeat until the water appears clear. Don't worry too much if you can never get the water to be perfectly clear.

If any garbanzo beans float to the top, pick them out and throw them away. These are bad beans. Pick out and throw out any other beans that look bad.

Step 2: Soak Garbanzo Beans Overnight

You will use 3 cups of water for each cup of garbanzo beans. If you don't have a large bowl, use a large pot or any other large container that you have.

Notes:

*Do not soak garbanzo beans in the fridge! Soak them at room temperature.

*Do not add baking soda or salt to the beans. (Some advise adding 1/8 teaspoon of baking soda if you have particularly hard water, but usually, it is not recommended.)

Soaked Garbanzo Beans

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Step 3: Drain the Garbanzo Beans and Replace the Water

Drain the water from the garbanzo beans and move them to a large pot. Add 3 cups water for each cup of dried beans that you used.

Step 4: Boil the Garbanzo Beans

They should take between 2 and 3 hours to cook (excluding the time it takes to bring the garbanzo beans to a simmer).

Note about cooking times: Someone here mentioned that the chickpeas that they buy in Europe only need to be cooked between 30 and 45 minutes and will be overcooked otherwise. Someone else had mentioned that their organic chickpeas also cooked really fast. It's worth keeping an eye out for you chickpeas if you're using chickpeas from any particular source for the first time.

First, bring the water to a boil under medium-high heat. Scoop out any froth that forms with a spoon.

Once the water starts to boil, set the heat to low and cover the pot. Set a timer to 3 hours. I keep them in for the full 3 hours to ensure that they are fully cooked, however, cooking times vary depending on the amount of beans, the pot, and time spent soaking the beans. For your first time cooking garbanzo beans, you may want to check after 2 hours and keep checking the beans until they are done.

Whenever you take the lid off the pot and replace it, check to make sure the water is still at a simmer. If it isn't, temporarily bring the heat up to medium heat until the water is simmering again, then set the heat back to low.

Should I stir the beans?

Yes. You may want to stir the garbanzo beans a few times throughout the cooking process to ensure that the beans get cooked evenly.

How do I know when the garbanzo beans are done?

Take a garbanzo bean and bite into it or squeeze it between your fingers. You should be able to squeeze it with your fingers, at least. It should have a very soft consistency. Note that you can decide how cooked you want the beans to be. If you find that they are cooked but you prefer them to be a little softer, go ahead and let them simmer for a little while longer.

Step 5: Drain the Garbanzo Beans and Add Any Spices or Add-ins

This is the last step!

After draining the beans, you can do whatever you want with them. Use them in a recipe or add a little salt, olive oil, and onions and eat them as they are! Or, add parsley, garlic, or other spices.

Source

Garlic Chickpeas with Tomatoes and Parsley Recipe

Try this delicious recipe!

Ingredients:

*4 1/2 cups chickpeas, cooked

*1 large tomato or 2 small tomatoes, chopped

*1/2 cup fresh parsley, chopped

*4-6 cloves garlic, mashed

*1 onion, diced, optional

*juice of 1 lemon

*6 tablespoons olive oil

*1/2 tsp salt

1. Heat the chickpeas, tomato, parsley, and garlic covered on low heat for 15 minutes.

2. In the meantime, stir together the lemon juice, olive oil, and salt in a small container.

3. Add the onions to the chickpea mixture and stir on medium heat for half a minute.

4. Remove from heat and stir in olive oil mixture.

Easy Eggplant and Chickpea Recipe (Made with Fresh Tomatoes!)

For eggplant lovers!

Ingredients:

*2 eggplants, chopped into 1'' x 1'' pieces

*2 cups cooked chickpeas

*3 tomatoes, chopped

*cooked rice

*sea salt

*olive oil

1. Place 1/2 cup water in a medium saucepan and add eggplant. Cover and cook on medium heat for 15 minutes.

2. Add the chickpeas and tomatoes. Cover and cook on medium heat for 10 more minutes.

3. Check to make sure the eggplant is as tender as you'd like. If it is not, cook for a little longer.

4. Stir all the ingredients together.

5. When serving, place a small layer of rice on the bottom of the plate and a thick layer of the eggplant mixture on top of it. Sprinkle with sea salt and drizzle with a generous amount of olive oil.

Indian Chhole Chana Garam Recipe

Cooking Sprouted Chickpeas

Sprouted chickpeas cook faster. Sprouting also unleashes nutrients. Here are a couple links for those interested in cooking sprouted chickpeas.

What's Your Favorite Type of Cuisine that Incorporate Garbanzo Beans?

See results

Questions, Comments, or Suggestions?

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    • jumesbond lm profile image
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      jumesbond lm 3 years ago

      You don't have to soak canned beans overnight. You only have to soak raw, dry beans.

    • profile image

      anonymous 4 years ago

      Should i still soak the beans overnight if i bought them canned? or can i cook right away? Thanks!

    • profile image

      anonymous 4 years ago

      This was EXACTLY what I was looking for. Your directions were clear and easy to follow and I LOVE that you put the conversion in as well!

    • surfsusan profile image

      surfsusan 4 years ago

      @surfsusan: and I soak mine chickpeas for at least 12 hours.

    • surfsusan profile image

      surfsusan 4 years ago

      Thanks for the info in this lens. However, the cooking time seem very long for the chickpeas I buy here in Europe, they are nice and soft somewhere between 30 to 45 minuttes. If I cook them longer they get mushy.

    • profile image

      anonymous 4 years ago

      @jumesbond lm: YEah we just made some...we soaked them overnight, and they only took 1.5 hours to cook. =)

    • jumesbond lm profile image
      Author

      jumesbond lm 4 years ago

      @anonymous: Did you soak them for a long time? The longer you soak them, the less time it takes to cook them.

    • profile image

      anonymous 4 years ago

      Thanks for inspiration. However, cooking times seem to vary enormously: mine were soft in 10 minutes. They were organic, that might have had an effect.

    • jumesbond lm profile image
      Author

      jumesbond lm 4 years ago

      @anonymous: As far as I know, there is no easy way to remove them. Typically you would just eat them without removing the membrane.

    • jumesbond lm profile image
      Author

      jumesbond lm 4 years ago

      @anonymous: Preferably add the onions in step 3. They will be crispy. The part about onions in step 1 is a typo. If you'd rather the onions be soft, go ahead and add them in step 1.

    • jumesbond lm profile image
      Author

      jumesbond lm 4 years ago

      @anonymous: Yes, you can still cook and eat the chickpeas after they have sprouted. They will take a lot less time to cook.

    • profile image

      anonymous 4 years ago

      Once the beans have sprouted are they still eatable?

    • profile image

      FashionMommy 4 years ago

      Wanted to make some hummus tonight so this was good to read.

    • profile image

      anonymous 4 years ago

      Well I finished them today. Recipe was great thank you. Also I used Crock Pot.

    • profile image

      anonymous 4 years ago

      @anonymous: Yes, I do it all the time. Just freeze without any liquid.

    • profile image

      anonymous 4 years ago

      How do you remove the membrane that covers the chickpeas? I have been searching for an easy way to do this but can not find one. :-(

    • profile image

      anonymous 5 years ago

      I'd love to try your Garlic Chickpeas recipe but I have a question:

      In Step one you say to heat the chickpeas and onions (and other ingredients) together. Then in Step 3 you said to add onions to the chickpea mixture. I'm a little confused, when should I be adding the onions? Thanks so much!

    • profile image

      chrissyjmarq22 5 years ago

      Great explanation of how to cook chickpeas. I love making fresh hummus and using chickpeas for soup. Thank you very much

    • aesta1 profile image

      Mary Norton 5 years ago from Ontario, Canada

      I will certainly try these two recipes. I love garbanzos. Thanks.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: Yes. People like to freeze them in a single layer on a pan or in plastic bags so that the beans freeze individually rather than together in a big clump. That way, you can easily take out as much as you want to when you want to thaw a certain amount.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: I agree with Nelson. Traditionally, people drain out the water that the beans are cooked in. I imagine it has to do with toxins and indigestible substances that end up in the water during cooking.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      This isn't necessarily a bad thing. They will create some bubbles or foam and will have a bad smell to them. Check if they have soaked up the water and that the beans look plump. They may have a bad smell to them, but make sure they don't smell like they've gone bad. If everything looks okay, they should be fine for cooking. Some people even cook their beans after they've fermented a little so you should be okay. If they have gone bad, it's possible the beans have gone bad or that there is something wrong with the water.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: I wouldn't recommend it. You can still cook them, but putting them in the oven changes the beans so that they will give of a certain smell and maybe a particular flavor as well when you cook them. Next time you could try using rice instead. It would toast the rice, and you could still use the toasted rice for cooking.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: Yes, you can freeze them. Some people like to freeze them in a single layer on a pan so that the beans freeze individually rather than together in a big clump.

    • profile image

      anonymous 5 years ago

      Can I freeze any left over cooked chickpeas?

    • profile image

      anonymous 5 years ago

      I used the garbanzo beans to keep a pie crust shell from bubbling up in middle while baking it at 450 degrees for 20 minutes, can I still cook them?

    • profile image

      anonymous 5 years ago

      @anonymous: I don't use the water because I already have enough problem with gas when I eat beans, and in my experience using the water just makes it worse.

    • profile image

      anonymous 5 years ago

      Loved this article :)

      Very helpful

      Yum

    • profile image

      anonymous 5 years ago

      can i use the water for soup that i cooked the beans in,

    • profile image

      anonymous 5 years ago

      Can garbanzo beans be frozen after cooked? If so, how to do it?

    • Amyji profile image

      Amyji 5 years ago

      Finally, a straightforward article on how to properly prepare this delicious legume. THANK YOU!

    • profile image

      MintySea 5 years ago

      I used to like to make hummus

      I also liked chick pees in salad I want to eat more after reading this

    • profile image

      anonymous 5 years ago

      Very helpful! This is my first time to the website and first attempt cooking any beans that aren't from a can.

    • profile image

      gemjane 5 years ago

      Thanks for the lens. I've been looking for garbanzo bean recipes, and the basic cooking method.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: I'd strongly discourage it. Uncooked garbanzo beans are hard on digestion. Cooking the beans breaks down undigestible compounds. Even if they don't cause gas, they may cause other digestive problems.

    • profile image

      anonymous 5 years ago

      is it okay to eat soaked but uncooked garbanzo beans without any gastro consequesnces?

    • profile image

      anonymous 5 years ago

      @anonymous: It's edible!

    • profile image

      anonymous 5 years ago

      This is what I do: Put beans on a tray (after rinsing)-Shake garlic, onion powder, salt, paprika, pinch of sugar, *cayenne pepper* onto beans- Preheat oven to 400 degrees-Bake for about 40 minutes. They always come out great an crunchy:) (I take them out of a can, so no need to soak them overnight) Have fun cooking! <3Lizzie

    • profile image

      anonymous 5 years ago

      @anonymous: I eat everything on the chickpea. never skinned them at all

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: You can eat the skin. If you find skins floating in the water, and you prefer to remove them, you can go ahead and scoop them out with a slotted spoon. They're fine to eat, however.

    • jumesbond lm profile image
      Author

      jumesbond lm 5 years ago

      @anonymous: If you are afraid that you soaked the beans too long, take a look at the beans before cooking them. Oversoaking can soften the texture of the beans, giving them a more mushy texture. For anyone who wants more information on oversoaking beans, the following link is helpful: http://www.food.com/bb/viewtopic.zsp?t=241386&... According to the link, if the skins are split or the beans are too soft, you might just want to throw out the beans.

    • GrowthSpark profile image

      GrowthSpark 5 years ago

      You inspired me to cook up some yummy chick peas, thanks, they're delicious

    • profile image

      anonymous 5 years ago

      @anonymous: I know it's a little late, but the beans are still good. Just rinse them well and cover them with clean cold water and cook as you would have.

    • profile image

      anonymous 5 years ago

      I forgot my beans and soaked them for 2 days in the same water...now there's a white stickly foam on top of the water? Are the beans rancid now? Should I throw therm away....or will boiling them take care of any bad or harmful properties.

    • profile image

      anonymous 5 years ago

      @anonymous: It is edible.

    • profile image

      anonymous 5 years ago

      What about the skin that comes out of every chickpea, do I have to remove it or, is is eatable?

    • profile image

      anonymous 5 years ago

      What about the skin that comes out of every chickpea, do I have to remove it or, is is eatable?

    • profile image

      anonymous 5 years ago

      Does anyone have firsthand, personal knowledge regarding using lentils as a staple food in your diet? What do you not get from lentils? What can you eat less of as a result of lentils? Variations required in diet when consuming large amounts of garbanzo beans and such. Any tidbits appreciated.

    • profile image

      anonymous 6 years ago

      Thank you for this recipe and going through the whole process! It is extremely helpful to know when you are beginning to cook this way. I am looking forward to doing a lot more with chickpeas.

    • jumesbond lm profile image
      Author

      jumesbond lm 6 years ago

      @GiveInKind: I don't eat soy for the same reason! I cook mostly near east and far eastern dishes as well, and I use mostly chickpeas and lentils. Thanks for the comment and the link.

    • profile image

      GiveInKind 6 years ago

      Nice recipes.I turned to chickpeas after Monsanto genetically modified soybean. I find this link interesting.http://iyer-kitchen.blogspot.com