How Do You Prepare Garbanzo Beans

You prepare garbanzo beans by sorting, rinsing, and then soaking or pressure-cooking them until they’re tender and creamy.
 

Whether you’re making hummus, tossing them into a salad, or simmering them in a curry, learning how to prepare garbanzo beans properly makes all the difference.
 

Garbanzo beans, also known as chickpeas, are one of the most versatile legumes out there.
 

And the good news is that preparing them from scratch is simpler than you might think.
 

In this post, we’ll walk through how to prepare garbanzo beans step by step, from soaking to cooking, so you get perfect results every single time.
 

Let’s dive in.
 

How Do You Prepare Garbanzo Beans?

You prepare garbanzo beans by following a few straightforward steps that transform those hard, dry little balls into soft, buttery legumes.
 

The process really comes down to three main stages: sorting, soaking, and cooking.
 

Here’s how each one works.
 

1. Sort and Rinse the Garbanzo Beans

The first step in preparing garbanzo beans is to spread them out on a baking sheet or a clean kitchen towel.
 

Pick through them with your fingers and remove any small stones, shriveled beans, or debris.
 

This might seem tedious, but it’s important because nobody wants a crunchy pebble in their hummus.
 

Once sorted, pour the garbanzo beans into a colander and rinse them under cold running water.
 

This removes dust and any surface impurities before you move on to soaking.
 

2. Soak the Garbanzo Beans Overnight

Soaking is the step most people want to skip, but it’s actually one of the most important parts of preparing garbanzo beans.
 

Place your rinsed chickpeas in a large bowl and cover them with at least three inches of cold water.
 

They’ll absorb a lot of that water and roughly double in size, so give them plenty of room.
 

Let them soak for at least 8 hours, or overnight if that’s easier.
 

Soaking softens the beans, reduces cooking time, and helps make them easier to digest.
 

If you’re short on time, you can do a quick soak by boiling the garbanzo beans for five minutes, then letting them sit in the hot water for an hour.
 

It’s not quite as effective as an overnight soak, but it works in a pinch.
 

Just drain and rinse them well before cooking.
 

3. Cook the Garbanzo Beans Until Tender

Now it’s time to actually cook your garbanzo beans.
 

You can do this on the stovetop or in a pressure cooker, and both methods give great results.
 

For the stovetop method, transfer your soaked and drained chickpeas to a large pot.
 

Cover them with fresh water by about two inches and bring everything to a boil.
 

Then reduce the heat and let them simmer gently for 1 to 2 hours.
 

You’ll know your garbanzo beans are done when they’re soft enough to mash easily between your fingers.
 

If you’re using a pressure cooker or Instant Pot, you can prepare garbanzo beans much faster.
 

Cook them on high pressure for about 35 to 40 minutes, then let the pressure release naturally.
 

Either way, don’t add salt until the very end.
 

Salt can toughen the skins and keep your garbanzo beans from getting as creamy as they should.
 

Tips for Preparing Garbanzo Beans Perfectly

Preparing garbanzo beans is pretty forgiving, but a few small tweaks can take your results from good to great.
 

Here are some tips worth remembering.
 

1. Add a Piece of Kombu or Bay Leaf

Tossing a strip of kombu seaweed or a bay leaf into the cooking water helps soften the garbanzo beans and adds a subtle depth of flavor.
 

It’s an old trick that many cooks swear by, and it also helps reduce the gas that beans are famous for.
 

Just remove it before you drain the chickpeas.
 

2. Save the Cooking Liquid (Aquafaba)

The liquid left over after cooking garbanzo beans is called aquafaba, and it’s liquid gold in plant-based kitchens.
 

You can whip it into a fluffy meringue, use it as an egg replacer in baking, or even thicken soups with it.
 

So instead of pouring it down the drain, save that cooking liquid in a jar.
 

It keeps in the fridge for about a week or in the freezer for months.
 

3. Cook Extra and Freeze the Rest

Since preparing garbanzo beans takes some time, it makes sense to cook a big batch and freeze what you don’t need right away.
 

Spread the cooked chickpeas on a baking sheet, freeze them for an hour, then transfer them to freezer bags.
 

This way they won’t clump together, and you can scoop out exactly what you need.
 

They’ll keep for up to six months, ready to toss into any recipe.
 

4. Use Canned Garbanzo Beans When You’re in a Hurry

Of course, if you don’t have hours to spare, canned garbanzo beans are a perfectly fine shortcut.
 

Just drain and rinse them well to remove excess sodium, and they’re ready to go.
 

They won’t be quite as creamy as home-cooked chickpeas, but for a quick weeknight meal, they absolutely do the job.
 

So, How Do You Prepare Garbanzo Beans?

You prepare garbanzo beans by sorting them, soaking them overnight, and cooking them until they’re perfectly tender.
 

It’s a simple process that rewards you with creamy, flavorful chickpeas far better than anything from a can.
 

Whether you boil them on the stovetop or speed things up in a pressure cooker, the key is patience and a little planning ahead.
 

Once you get the hang of preparing garbanzo beans from scratch, you’ll wonder why you ever relied on canned ones.
 

So grab a bag of dried chickpeas, give them a good soak, and get cooking.