{"id":13505,"date":"2026-08-27T22:42:34","date_gmt":"2026-08-27T20:42:34","guid":{"rendered":"https:\/\/www.elmercadodeorigen.com\/garbanzos-tiempo-remojo-cuanto-tardan-cocerse\/"},"modified":"2026-08-27T22:46:07","modified_gmt":"2026-08-27T20:46:07","slug":"garbanzos-tiempo-remojo-cuanto-tardan-cocerse","status":"publish","type":"post","link":"https:\/\/www.elmercadodeorigen.com\/en\/chickpeas-soaking-time-how-long-to-cook\/","title":{"rendered":"Chickpeas: how long to soak them and how long they take to cook"},"content":{"rendered":"

Dried chickpeas are easy to cook, but the final result depends heavily on soaking, the age of the pulses, the water and the cooking method<\/strong>. This is why two recipes can give different times and both can work.<\/p>\n

For everyday cooking, a useful reference is an 8\u201312 hour soak<\/strong>. Once soaked, chickpeas generally need about 90\u2013120 minutes in a conventional pot<\/strong> or roughly 20\u201330 minutes under pressure<\/strong>. These are ranges rather than universal stopwatch times.<\/p>\n

How long should chickpeas soak?<\/h2>\n

Leaving them in plenty of water overnight is the simplest method. Spanish public-health guidance places dried pulses among foods that normally benefit from soaking, generally for 6\u201312 hours.<\/p>\n

For chickpeas, 8\u201312 hours usually gives reasonably even hydration. In hot weather, soak them in the refrigerator rather than leaving the bowl in a warm kitchen for a very long time.<\/p>\n

How much water?<\/h2>\n

Chickpeas expand considerably. Use a large bowl and cover them generously. Roughly three parts water to one part chickpeas by volume gives a comfortable margin. After soaking, drain and rinse them before cooking.<\/p>\n

Cooking time in a conventional pot<\/h2>\n

For pre-soaked chickpeas, allow around 90 minutes to two hours<\/strong> at a gentle simmer. Some batches need longer. Test the texture instead of switching off solely because the clock has reached a particular number.<\/p>\n

For hummus you may want them very soft; for salads they should remain intact while being creamy inside.<\/p>\n

Cooking time in a pressure cooker<\/h2>\n

Soaking dramatically shortens pressure-cooking time. Many soaked chickpeas become tender in about 20\u201330 minutes once operating pressure is reached<\/strong>. The exact figure varies with the cooker, chickpea variety, water hardness and desired texture.<\/p>\n

If they are still firm after depressurising, close the cooker and add a few more minutes rather than overcooking them from the start.<\/p>\n

Can chickpeas be cooked without soaking?<\/h2>\n

Yes, but it is usually less convenient. Cooking takes much longer and hydration can be less even. Pressure-cooked unsoaked chickpeas may need around 40\u201350 minutes or more, while a conventional pot can require several hours.<\/p>\n

A useful shortcut is to soak a large batch, drain it and freeze portions of hydrated chickpeas for future meals.<\/p>\n

Cold or hot water to start?<\/h2>\n

Spanish culinary practice commonly adds chickpeas to hot or nearly boiling water. During cooking, keep the simmer controlled. If you need to add extra liquid, use hot water so the pot does not cool abruptly.<\/p>\n

When should salt be added?<\/h2>\n

There is a great deal of folklore around salt and pulses. Good results are possible with moderate salt during cooking. Chickpea age, water chemistry and hydration often have a larger effect on tenderness.<\/p>\n

For a first attempt, season the cooking liquid moderately and adjust at the end.<\/p>\n

Why do chickpeas sometimes stay hard?<\/h2>\n