How To Cook Chickpeas In A Slow Cooker

Crock Pot Chickpeas

Crock Pot Chickpeas

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.

2 cups dried chickpeas
6 cups water
1 teas salt


Cooking Dried Chickpeas

Cooking Dried Chickpeas

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 2-3 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.

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68 Responses to “How To Cook Chickpeas In A Slow Cooker”

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  1. Mike says:

    So, tell me how do you soak them to grow stems?. I found two bags chickpeas in my hallway today. I bought a crock pot for Christmas. I hope I can get to eating healthy again.

    • Donna says:

      Hi Mike, you don’t actually want them to grow stems. You just soak them in water. Put them in a bowl and cover with water, they can swell up to twice their size so make sure the water level is far enough above the chickpeas to accommodate that. Or you can just keep checking them and add more water as needed.

    • Jeanne says:

      Mike, did you want to grow chickpea sprouts? There are instructions here:

      • Donna says:

        I used eat chickpea sprouts and make raw hummus from them, but I stopped because I don’t think they are very digestible. Beans contain toxins that are neutralized by cooking. Soaking helps, but I don’t think it’s enough. The only legume sprouts I eat now are lentils, and mung beans (adzuki are not too bad either).

  2. Mike says:

    Thank you Jeanne & Donna.

    • Lisa says:

      I cooked as directed and they are still crunchy. HELP I was told by someone not to add salt because they will quit cooking

      • Donna says:

        Did you soak yours? I’ve had that problem of crunchy ones on occasion. I have tried cooking them an incredibly long time and they are still crunchy. It’s frustrating. I’ve heard that can happen when they are old, like they’ve been around for a while, but I’m not sure how true it is. The only thing I’ve found that helps is soaking them for a really long time before cooking. I like to soak mine at least overnight. They will at least double in size, so be sure to put them in a big enough container with plenty of water. Throw out the soak water, and start with fresh water in your slow cooker. But don’t assume it’s you, try again with chickpeas from a different source and see how it goes. Oh yeah, if you soak them they will cook faster too. I have never done an exact comparison of the times it takes for soak/not soaked though.

        I’ve heard that too about the salt. I always add salt, it never makes a difference to how they cook for me they always come out tender and soft (except for the occasional times I get those crunchy-no-matter-what-you-do ones. I add the salt at the end when I can, but there have been times I add it at the beginning because I’ll be gone while they are cooking, it doesn’t seem to make a difference.

  3. Christy says:

    Made these today & YUM! I soaked them overnight & cooked on low for 4 hours (my shortest setting) without salt. They came out perfect!

  4. Kathy Wardley says:

    Would it be possible to cook Chick Peas and Black Turtle beans together in a slow cooker please?

    • Donna says:

      Hi Kathy, yeah I don’t see why not. I would recommend soaking them beforehand though. You can soak them overnight, then pour off the water and put them in the slow cooker with fresh water. Soaking helps them cook better and faster, plus makes them easier to digest.


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