Cooked Chickpeas or Garbanzos (Slow-Cooker)

READY IN: 4hrs 10mins
Recipe by duonyte

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.

Top Review by Sue Lau

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-

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a