How to Cook Chickpeas/Garbanzo Beans

This is a basic recipe for cooking chickpeas and making bean water a.k.a. aquafaba (a vegan replacement for egg whites).

Yield: 1 cup chickpea flour, 2-3 cups cooked chickpeas, 2-3 cups chickpea water

Prep time:
Cook time:
Idle time:
Total time:

  • 2 cups dried chickpeas/garbanzo beans
  • 6 cups water
  • 1 tsp baking soda
Chickpea Flour
  1. Put 1 cup dried chickpeas in a high speed blender or food processor and process until finely ground.
  2. Store in an airtight container in the refrigerator or freezer, and use in recipes with chickpea flour.
Cooked Chickpeas
  1. Place the chickpeas in a bowl with the water and baking soda. Stir to distribute the baking soda in the water.
  2. Soak the chickpeas for at least 6 hours.
Cook and Store
  1. Rinse and drain the chickpeas.
  2. Add the chickpeas to a saucepan with 6 cups of water.
  3. Bring the water to a boil, and then simmer for 1 hour.
  4. Pour the chickpeas and the chickpea water into a glass container with an airtight lid.
  5. Let cool and refrigerate the chickpeas and the chickpea water together for at least 6 hours.
  6. Store the chickpeas and chickpea water in an airtight container in the refrigerator, and use within 7 days. Alternatively, store them in the freezer and use within 3 months.
Chickpea Water
  1. Filter the chickpeas and chickpea water through a fine mesh sieve.
  2. Use ¼ cup (60 mL) of the filtered chickpea water to replace 1 egg white.
  3. Make your favorite hummus, falafel, and other chickpea goodies with the leftover chickpeas.

  1. There will be “scum” when you cook the chickpeas. Do not remove the scum. It contains proteins that help the water act like egg whites.
  2. Check out Aquafaba’s website for more information on using chickpea water as an egg replacement.
  3. Check out some of my recipes with chickpeas, chickpea flour, and chickpea water.