Dried chickpeas staying hard for hours? Here's how to cook them so they soften as expected
Wednesday 14 October 2026 21:00 - Adèle Peyches
Start by checking the "age" of the chickpeas
Not all dried chickpeas cook at the same rate. Chickpeas purchased recently generally become tender more easily than those that have been sitting in a cupboard for a very long time.
Over time, their structure changes, and water penetrates them less easily. As a result, old chickpeas can remain firm even after cooking for a very long time.
It’s not always possible to know their harvest date, but if a package that’s been open for a long time consistently gives you trouble, it’s not necessarily your cooking method that’s to blame.
Over time, their structure changes, and water penetrates them less easily. As a result, old chickpeas can remain firm even after cooking for a very long time.
It’s not always possible to know their harvest date, but if a package that’s been open for a long time consistently gives you trouble, it’s not necessarily your cooking method that’s to blame.
Soaking is still the easiest way to save time
For traditional cooking, soak the chickpeas in a large amount of cold water for 8 to 12 hours. They will swell and absorb some of the water even before you put them in the pot.
Be sure to use plenty of water, as they will expand significantly. The next day, drain and rinse them before placing them in fresh water to cook.
Soaking isn’t absolutely necessary, but it ensures more even cooking and generally saves you a lot of waiting time.
Be sure to use plenty of water, as they will expand significantly. The next day, drain and rinse them before placing them in fresh water to cook.
Soaking isn’t absolutely necessary, but it ensures more even cooking and generally saves you a lot of waiting time.
Don't have time to soak them overnight?
There’s a faster method. Place the chickpeas in a pot, cover them generously with water, and bring to a boil for a few minutes. Then turn off the heat, cover the pot, and let them sit for about an hour.
Drain, rinse, and then resume cooking as usual with fresh water. This quick soaking method doesn’t always yield exactly the same results as soaking overnight, but it can be a lifesaver when you’ve forgotten to start the process the night before.
Drain, rinse, and then resume cooking as usual with fresh water. This quick soaking method doesn’t always yield exactly the same results as soaking overnight, but it can be a lifesaver when you’ve forgotten to start the process the night before.
The cooking water may also explain why the chickpeas are very hard
The composition of water varies by region. Water that is very high in calcium and magnesium can slow down the softening of legumes.
If your chickpeas consistently remain firm even after soaking properly, you can try using water with lower mineral content. This can sometimes help you quickly determine if that’s the source of the problem.
In any case, cover the chickpeas with several centimeters of water, as they continue to absorb liquid during cooking.
If your chickpeas consistently remain firm even after soaking properly, you can try using water with lower mineral content. This can sometimes help you quickly determine if that’s the source of the problem.
In any case, cover the chickpeas with several centimeters of water, as they continue to absorb liquid during cooking.
Should I add baking soda?
It’s not necessary, but baking soda can be helpful with chickpeas that are hard to soften or when you want a very smooth texture—for example, when making hummus.
A small amount is enough: about half a level teaspoon per liter of water. Baking soda makes the water more alkaline and helps soften the chickpea skins.
Avoid using too much. The chickpeas can become mushy, split open, and take on a slightly alkaline taste. For a salad, where you want to keep the chickpeas whole, it’s often best to skip it.
A small amount is enough: about half a level teaspoon per liter of water. Baking soda makes the water more alkaline and helps soften the chickpea skins.
Avoid using too much. The chickpeas can become mushy, split open, and take on a slightly alkaline taste. For a salad, where you want to keep the chickpeas whole, it’s often best to skip it.
Salt isn't necessarily the problem
We still often hear that you should never add salt to the water when cooking legumes until they’re fully cooked. In practice, salt doesn’t prevent chickpeas from becoming tender when used normally.
So you can lightly salt the cooking water if you want the chickpeas to be seasoned all the way through. The point that requires more attention mainly concerns acidic ingredients.
Tomatoes, lemon, or vinegar can slow down the softening process. If you’re making a curry or a stew, wait until the chickpeas are already tender before adding these ingredients.
So you can lightly salt the cooking water if you want the chickpeas to be seasoned all the way through. The point that requires more attention mainly concerns acidic ingredients.
Tomatoes, lemon, or vinegar can slow down the softening process. If you’re making a curry or a stew, wait until the chickpeas are already tender before adding these ingredients.
Cook them over low heat rather than at a rolling boil
After soaking, place the chickpeas in a large pot of fresh water. Bring to a boil, then reduce the heat to maintain a gentle simmer.
Boiling them at a very high temperature won’t necessarily cook them much faster. It can actually cause the beans to split and the skins to come off.
Depending on their size, age, and how long they’ve been soaked, cooking can take about 1 hour to 1 hour and 30 minutes. Taste them rather than relying solely on the timer: a cooked chickpea should be tender all the way through.
Boiling them at a very high temperature won’t necessarily cook them much faster. It can actually cause the beans to split and the skins to come off.
Depending on their size, age, and how long they’ve been soaked, cooking can take about 1 hour to 1 hour and 30 minutes. Taste them rather than relying solely on the timer: a cooked chickpea should be tender all the way through.
Add the acidic ingredients only when they are tender
This is a detail that can significantly extend the cooking time. If you cook chickpeas directly in tomato sauce or with a lot of lemon, they may take longer to soften.
For a curry, soup, or stew, cook them first in water until they reach the desired texture. Then add the tomato, lemon juice, or other acidic ingredients.
This step is especially helpful with dried chickpeas. With pre-cooked canned chickpeas, this isn’t an issue, of course.
For a curry, soup, or stew, cook them first in water until they reach the desired texture. Then add the tomato, lemon juice, or other acidic ingredients.
This step is especially helpful with dried chickpeas. With pre-cooked canned chickpeas, this isn’t an issue, of course.
Adjust the texture to suit the recipe
For a salad, stop cooking as soon as the chickpeas are tender but still hold their shape. For a curry or soup, you can let them cook a little longer until they’re softer.
For hummus, on the other hand, don’t hesitate to cook them longer: the chickpeas should mash very easily between your fingers. This texture makes them easier to blend later.
Here are a few Petitchef ideas for using your cooked chickpeas:
For hummus, on the other hand, don’t hesitate to cook them longer: the chickpeas should mash very easily between your fingers. This texture makes them easier to blend later.
Here are a few Petitchef ideas for using your cooked chickpeas:
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Adèle PeychesEditorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)
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