Slow-Simmered Chickpeas

Name: Slow-Simmered Chickpeas
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: Makes about 6 cups drained chickpeas, with about 1 quart broth
Ingredients: 1 pound (2 cups) dried chickpeas, rinsed and drained; Kosher salt; 1 medium head garlic, outer papery skins removed, top third cut off and discarded; ... and more. Sign up for full access to all ingredients and instructions.

By Milk StreetSeptember 23, 2026

Makes
Makes about 6 cups drained chickpeas, with about 1 quart broth
Cook Time
4¼ hours
Active time plus cooling
20 minutes active, plus soaking

This recipe yields tender, creamy chickpeas for use in salads, soups, stews, curries or hummus. Bonus, you’ll also have a garlicky, full-bodied broth. Soaking the dried chickpeas in salted water for at least 12 hours is essential; the skins soften, allowing water to penetrate, resulting in more even cooking. Slow, gentle stovetop simmering always requires babysitting, so instead we put the pot into a low oven, where the cooking is completely hands-free. If you’re not using the chickpeas right away, transfer the chickpeas with their broth to a container, cool completely, cover and refrigerate for up to a week. Storing the legumes in the liquid keeps them plump.

Tip

Don’t forget to skim the scum. When the chickpeas reach a boil there will be a foamy scum accumulating around the edges of the pot. Removing this will help clarify the broth by eliminating excess starch and impurities.

To access this recipe, you need to be a member.

Join Milk Street and get instant access to over 3,500 recipes for just $1.

Claim My Recipe Already a member? Sign in