# Dried chickpeas soaked, cooked, still hard **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 2, 2021, 3:12pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525 "2021-01-02T15:12:21Z")\ **Posts on this page:** 19\ **Page:** 1
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 2, 2021, 3:12pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/1 "2021-01-02T15:12:21Z")
I’ve been making Chana Masala lately, trying different tweaks of various recipes. It seems everyone agrees that using canned chickpeas is the way to go, and I’ve been happy with the results. I decided to give dried chickpeas a chance. I soaked them in water 24 hours, then proceeded with my favorite recipe. When I tasted them prior to plating, I was surprised. My sauce was spectacular, but the chickpeas were still hard! Forty five more minutes of simmering, and they were still not soft, though edible (barely). WTF? 👨‍🍳😟 ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 2, 2021, 3:20pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/2 "2021-01-02T15:20:16Z")
How long did they cook? How old were the chickpeas? (Is it likely your source has a quick turnover?) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 2, 2021, 3:23pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/3 "2021-01-02T15:23:13Z")
I’ve never cooked chickpeas. I always use a slow cooker when I make beans. For black-eyed peas, pinto beans, etc. I cook them on high for at least six hours. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [January 2, 2021, 3:25pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/4 "2021-01-02T15:25:24Z")
Yeah, when I cook dried chickpeas, it’s usually unsoaked and in the Crockpot on low for 8 - 10 hours, or in the pressure cooker on high for an hour. They take a lot longer that most beans. Before we got the pressure cooker, I would throw them in the Crockpot with water before I left for work in the morning and proceed with the rest of the recipe on the stovetop when I got home. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [January 2, 2021, 3:26pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/5 "2021-01-02T15:26:47Z")
Some recipes call for a little baking soda, either during the soak or the cook. ---
**Author:** ![Chingon](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chingon/32/17645_2.png) [@Chingon](https://boards.straightdope.com/u/Chingon)\ **Post date:** [January 2, 2021, 3:33pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/6 "2021-01-02T15:33:29Z")
It’s the acid in the tomatoes and probably having old beans. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 2, 2021, 3:40pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/7 "2021-01-02T15:40:48Z")
> [@running\_coach](#): > > How long did they cook? > How old were the chickpeas? (Is it likely your source has a quick turnover?)- The chickpeas cooked around 40 minutes. Using canned garbanzos this would have been perfect. I continued to simmer an additional 45 minutes, and they were marginally improved. ☹ The chickpeas could have been years old. I don’t think my grocery store sells much. I’ve used dried chickpeas before to make chickpea flour for another recipe. That worked fine. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 2, 2021, 3:42pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/8 "2021-01-02T15:42:26Z")
Another thought. I used my spare refrigerator to soak the beans (my back porch). The 24 hour soak was at 31-38 degrees Fahrenheit. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [January 2, 2021, 3:44pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/9 "2021-01-02T15:44:29Z")
Yeah, on the stovetop, chickpeas take at least 2 - 3 hours unsoaked, quite possibly longer. It’s been years since I did them on the stovetop, though. You just needed more time. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 2, 2021, 3:44pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/10 "2021-01-02T15:44:39Z")
> [@kayaker](#): > > The chickpeas could have been years old. - Are there any Indian grocery stores in the area? They’re likely to have a higher turnover. I’ve always soaked beans at room temp. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 2, 2021, 3:48pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/11 "2021-01-02T15:48:41Z")
> [@running\_coach](#): > > Are there any Indian grocery stores in the area? Oh how I wish. There is one Indian Food Truck that visits breweries around here. I began cooking Indian food after trying his food and trying to emulate it. He’s given me tips. My Gobi Manchurian and Chana Masala are as good as his (I’ve taken him some for evaluation). Of course he’s working quickly in a truck, while I’m leisurely cooking at home. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 2, 2021, 3:56pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/12 "2021-01-02T15:56:21Z")
Probably old beans. We did another thread on this. ---
**Author:** ![RivkahChaya](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rivkahchaya/32/8919_2.png) [@RivkahChaya](https://boards.straightdope.com/u/RivkahChaya)\ **Post date:** [January 2, 2021, 6:25pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/13 "2021-01-02T18:25:51Z")
I’ve cooked chickpeas. Don’t usually bother to soak, but yeah, they take a long time to cook. I did them in a pressure cooker, and they still took about 90 minutes. Pressure cookers reduce cooking time by anywhere from 1/2 to 1/4, so I would guess that unsoaked beans in a slow cooker set on high would take 3-6 hours. I usually use canned. I wouldn’t soak in the fridge. That probably did make the soaking less effective. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 2, 2021, 6:37pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/14 "2021-01-02T18:37:48Z")
> [@RivkahChaya](#): > > I wouldn’t soak in the fridge. That probably did make the soaking less effective. I always leave them to soak on the kitchen counter. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 2, 2021, 6:40pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/15 "2021-01-02T18:40:24Z")
> [@Johnny\_L.A](#): > > > [@RivkahChaya](#): > > > > I wouldn’t soak in the fridge. That probably did make the soaking less effective. > > I always leave them to soak on the kitchen counter. - I use a bowl. :flees: ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [January 2, 2021, 7:08pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/16 "2021-01-02T19:08:56Z")
I’ve been getting some fresher dried chickpeas lately that cook in under an hour, but if you have a batch of older beans, they can be awful. There have been times I’ve had to switch over to a pressure cooker after boiling in a regular pot for hours, which finally does the trick. You might have better luck with mail order and chickpea freshness nowadays. ---
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [January 2, 2021, 7:24pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/17 "2021-01-02T19:24:06Z")
Yes, it was old beans. I’ve had this happen, and it was always with years-old legumes. Even green split peas won’t get soft if they’re too old. Indian markets (and I assume online ones) have nice little small chickpeas, a little larger than a plain English pea. I love them in a Chana Masala. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [January 2, 2021, 7:43pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/18 "2021-01-02T19:43:22Z")
> [@Chingon](#): > > probably having old beans. That’s more than likely the issue. We eat a fair amount of beans and peas, and every now and again, we’ll get a bag that just won’t get tender, even if they’re soaked, pressure cooked, etc… On the flip side, our blackeyed peas yesterday were ones we harvested from our garden this past summer/fall and dried, and they got tender REALLY quickly. So freshness does matter! ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [January 2, 2021, 7:56pm UTC](https://boards.straightdope.com/t/dried-chickpeas-soaked-cooked-still-hard/929525/19 "2021-01-02T19:56:36Z")
It’s the tomatoes, for sure. You can’t cook legumes with tomatoes or they won’t soften.