How to Cook Chickpeas in the Slow Cooker

moonbaby12
moonbaby12 Posts: 89 Member
in Food and Nutrition
If you are trying to avoid canned beans it is super easy to make beans in a slow cooker.
Here are the basic directions for chickpeas. I also tried it this weekend with black beans and it worked really well! Much better than the BPA and sodium in canned beans, and actually much tastier too.

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

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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