How To Cook Chickpeas On The Stove

Chickpeas is one of the ingredients used in the Zero-Waste Meal Plan Week 2.



1 cup (200 g) (7 oz) chickpeas


**Night before cooking:**

  • Place the dry chickpeas in a medium-sized bowl and fill it with plenty of water. Keep in mind that the chickpeas will triple their size.
  • Let them soak overnight or longer.

**Cooking day:**

  1. Drain and rinse the chickpeas well.
  2. Place them in a pot and fill the pot with water up to a few centimeters from the rim. Bring them to a boil.
  3. When they start to boil, skim the foam. This is mostly done for a better aesthetic once they are cooked.
  4. For a softer and creamier texture, place the lid on the pot when it starts boiling.
  5. For a firmer texture, cook without placing the lid on the pot.
  6. When cooking without a lid you’ll most probably need to add more water to the pot because it evaporates rather quickly. Make sure to add boiling water to avoid breaking the boil.
  7. Stir the chickpeas occasionally, to avoid them sticking to the pan.
  8. The chickpeas will be ready after about 2 hours. Try one to make sure they have reached the desired texture.
  9. Drain the chickpeas and place them in an airtight container.
  10. Once they have cooled down completely, place the lid and store it in the fridge.


  • Whenever opening the container to get a certain quantity for your recipes, make sure to use always a clean spoon.
  • To make sure they’ll last up to 1 week, don’t add any oil to them.
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