Cooked Chickpeas or Garbanzos (Slow-Cooker)

duonyte's Note:

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.

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Yield: 8 cups

• 3 cups chickpeas, cleaned and washed
• 5 cups water

Directions:

1. 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.
2. Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
3. Refrigerate for a week, freeze for up to 3 months.

Reviews

[:(]

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-

[Dreamer in Ontario]

This worked beautifully. The timing was right on and I have delicious, perfectly cooked chickpeas.
This was no more work than opening a can would have been.