Half-cooked chickpeas are one of those “you’ll survive, but you won’t enjoy it situations. If they weren’t rock hard, you’re probably fine maybe some bloating, gas, or that heavy feeling sitting in your stomach. It’s not like undercooked kidney beans where there’s an actual toxin risk, it’s more about digestibility.
The real issue is skipping the prep. Dried chickpeas need time, not just heat. Either soak them overnight (best option) or do a quick soak with hot water for an hour. After that, you’re still looking at a solid 60–90 minutes of cooking until they’re properly tender. If you can’t easily squish one with your fingers, they’re not done.
If you ever stop mid-cook and realize they’re still firm, just keep going. There’s no rule that says you can’t cook them longer. Add more water if needed and let them finish.
Also worth knowing: salt early doesn’t ruin beans like people claim, but starting with plain water can make timing more predictable if you’re new to it.
Canned chickpeas exist for a reason, by the way. Not cheating, just convenient.
If you’ve had this happen before, did you power through and eat them anyway or just toss the batch?