Chickpea is a legume with good nutritional value and commercial importance in Mexico’s Northwest. The storage of chickpea can develop a hardening phenomenon known as hard-to-cook (HTC), which negatively increases technological parameters such as cooking time (CT) and decrease its nutritional and sensory attributes. The aim of this work was to study the rehydration parameters of 18 chickpea genotypes grown in 4 planting locations of Mexico’s Northwest: Culiacan, Los Mochis, Hermosillo and Cd. Obregon, by using a new development of Peleg’s model and to evaluate the effect of genotype, planting location and its interaction on rehydration kinetic parameters. Results showed that low water absorption capacity (WAC) and high CT (p <0.05) were associated to HTC chickpea seeds. Also, experimental data of fresh and HTC chickpea had a good fit to Peleg´s model (R2 = 0.955 - 0.995) and allowed to predict rehydration kinetic parameters (maximum water absorption capacity (WAC)max, water absorption constant (K), maximum velocity of water absorption (Vmax) and time to reach the half of maximum WAC (t1/2W)). The interaction: genotype/planting location affected (p <0.05) the rehydration parameters. This study can be useful to select the adequate chickpea genotype, according to planting location, thus obtaining appropriate conditions for processing.