Cooked Chickpeas or Garbanzos (Slow-Cooker)

"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."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
4hrs 10mins
Ingredients:
2
Yields:
8 cups
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ingredients

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directions

  • 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.

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Reviews

  1. Works as advertised! Makes 3 packs for me of 2 cups each. I refrigerated one to use in hummus tomorrow and the other two I packed in freezer bags to enjoy later. Thanks for sharing-
     
  2. This worked beautifully. The timing was right on and I have delicious, perfectly cooked chickpeas. <br/>This was no more work than opening a can would have been.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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