1/1 Photo of Cooked Chickpeas or Garbanzos (Slow-Cooker)
4 hrs 10 mins
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.
My Private Note
- 1A 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.
- 2Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
- 3Refrigerate for a week, freeze for up to 3 months.
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Nutritional Facts for Cooked Chickpeas or Garbanzos (Slow-Cooker)
Serving Size: 1 (1905 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 107.1
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 273.5 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 3.9 g
- Sugars 0.0 g
- Protein 4.4 g