How To Cook Chickpeas In Your Slow Cooker
I love chickpeas (also known as garbanzo beans). They’re packed with protein, fiber, iron, zinc and a host of other phytonutrients. And as a result, they have enormous health benefits. They help regulate blood sugar, provide digestive tract support, lower cholesterol, prevent heart disease and have a positive effect on weight loss. What’s not to love?
I have a confession to make, though. Until recently, I relied solely on canned chickpeas for my recipes. Was I concerned about the possibility of BPA (more on that here) lurking in the cans? Yes. But the cans were convenient and I naively thought that the risk was small and that it would just take too much time to prepare them on my own.
I’m happy to say that I’ve turned the corner, and am now heading straight to the bulk bins and cooking my own. And do you know what I’ve learned? Chickpeas are surprisingly easy to prepare and the difference in quality between canned and home-cooked is amazing. I guarantee that once you try the recipe below and see how tender chickpeas are when they are prepared this way, you’ll soon be doing the same.
2 cups chickpeas
6 cups filtered water
1 teaspoon salt
Rinse and sort chickpeas and remove any stones. Place chickpeas in a glass mixing bowl and cover with water. Allow to soak for four hours, or overnight if possible. Drain chickpeas, rinse, and drain again.
Put drained chickpeas in your crockpot and add water and salt. Cook on low for up to six hours or until they reach your desired texture (cooking time will vary depending on your crockpot and the amount of time you allowed them to soak prior to cooking).
Carefully pour into a strainer and allow to drain. Rinse well.
Chickpeas can be stored for a few days in the refrigerator until ready to use, or can be frozen for up to a few months. To freeze, spread them on a baking tray and place in freezer. Once frozen, place in a freezer bag or container and store until ready to use.
Wondering what to do with your newly cooked chickpeas? You can find our two favorite recipes here: