How To Cook Chickpeas In A Slow Cooker

Chickpeas are arguably the most delicious and versatile of all the legume family. They have enormous health benefits too.

Using a crock pot is simply the easiest way to cook chickpeas (garbanzo beans), but the main reason I cook my chickpeas in a slow cooker is that they come out so beautifully tender. Once you’ve had chickpeas cooked this way you won’t want to go back to canned chickpeas from the supermarket.

Ingredients:
2 cups dried chickpeas
6 cups water
1 teas salt

Instructions:

Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.

Put drained chickpeas into your crock pot. Add water and salt.

Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.

When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot. Drain and rinse well.

Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.

Freezing chickpeas:
To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don’t touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

Related products you might be interested in:

• Crockpots
• Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

Related posts:

• Slow Cooker Lentil & Quinoa Stew
• Chocolate Zucchini Cake in a Slow Cooker
• How To Cook Quinoa
• Split Pea & Chickpea Soup
• Marinated Chickpea Salad