Best Cooked Chickpeas Or Garbanzos Slow Cooker Recipes

SLOW COOKER CHICKPEAS (RECIPE)

Slow Cooker Chickpeas (Recipe) image

Super - easy Instructions on how to cook chickpeas in the slow cooker plus tips for storing. One cup of dried chickpeas cooks up to about 3 cups of cooked chickpeas. One serving is 1/2 cup cooked chickpeas. The cook time listed is for cooking the beans on HIGH.

Provided by The Wimpy Vegetarian

Categories Any

Number Of Ingredients 3

Ingredients

1 cup dried chickpeas
6 cups vegetable broth (or water)
1 teaspoon kosher salt (or 1/2 teaspoon table salt)

Steps:

Rinse the chickpeas and pick out any stones.
Pile them into a slow cooker, add the water (or broth), and salt.
Pro-tip: pre-heat the water (or broth) in the microwave to give the cooking a little kick-start.
Cover the slow cooker and cook on HIGH for 3½ - 4 hours or on LOW for 6 - 7 hours. Check the beans at 3 hours if cooking on HIGH, and at 5 hours if cooking on LOW if you prefer your beans to be al dente. Different slow cookers cook at different temperatures, which will affect the cook time.
Drain the chickpeas. Store in the refrigerator for 3 - 4 days, or in the freezer for up to 6 months. Completely cool and dry the chickpeas before freezing.

Nutrition Facts : Calories 133.1 kcal, Carbohydrate 23.2 g, Protein 6.4 g, Fat 2 g, SaturatedFat 0.2 g, Sodium 1335.6 mg, Fiber 5.8 g, Sugar 5.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

SLOW COOKER CHICKPEAS

Slow Cooker Chickpeas image

Provided by Alton Brown

Time 4h5m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

Ingredients

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

Steps:

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)

Cooked Chickpeas or Garbanzos (Slow-Cooker) image

Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.

Provided by duonyte

Categories Beans

Time 4h10m

Yield 8 cups

Number Of Ingredients 2

Ingredients

3 cups chickpeas, cleaned and washed
5 cups water

Steps:

A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
Refrigerate for a week, freeze for up to 3 months.

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

How to Make Dried Chickpeas in a Crock-Pot image

It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.

Provided by Chef Kate

Categories Beans

Time 3h5m

Yield 6 cups

Number Of Ingredients 3

Ingredients

2 cups dried garbanzo beans
6 cups water
1 teaspoon salt

Steps:

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.
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.