Chefs Confess: The Infallible Trick to Soften Chickpeas Quickly with This Simple Ingredient

Cooking dried chickpeas from scratch is rewarding, but it often requires planning ahead. Fortunately, experienced home cooks and professional chefs rely on a few time-tested techniques to help chickpeas soften more efficiently. One of the most popular methods involves using baking soda, a common pantry ingredient that can reduce cooking time when used correctly.

Why Dried Chickpeas Take So Long to Cook

Dried chickpeas have a tough outer skin and a dense interior that naturally require extended soaking and simmering. Depending on their age and storage conditions, they can take anywhere from 1 to 2 hours to become tender, even after soaking overnight.

Older chickpeas typically require more cooking time than freshly dried ones.

The Secret Ingredient: Baking Soda

Many chefs add a small amount of baking soda (sodium bicarbonate) to the soaking water or cooking water. Baking soda raises the water’s pH, helping break down the chickpeas’ outer skin more quickly. As a result, the legumes tend to soften faster and cook more evenly.

How to Use It

For best results:

• Add about 1 teaspoon of baking soda per cup of dried chickpeas to the soaking water.
• Soak the chickpeas for 8–12 hours, then drain and rinse them thoroughly before cooking.
• Cook in fresh water until they reach your desired tenderness.

Some cooks also add a small pinch of baking soda directly to the cooking water, especially when preparing chickpeas for exceptionally smooth dishes like hummus.

Additional Tips for Perfect Chickpeas

To achieve the best texture every time:

• Use fresh dried chickpeas whenever possible.
• Discard the soaking water before cooking.
• Avoid adding acidic ingredients such as tomatoes, vinegar, or lemon juice until the chickpeas are fully tender, as acidity can slow the softening process.
• Simmer gently rather than boiling vigorously to help maintain an even texture.
  
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