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.
- 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.
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-
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.