1/4 Photos of How to Make Dried Chickpeas in a Crock-Pot
3 hrs 5 mins
Chef Kate's Note:
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
My Private Note
Units: US | Metric
- 1Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
- 2Put drained chickpeas into your crock pot. Add water and salt.
- 3Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- 4When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot. Drain and rinse well.
- 5Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
- 6To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don’t touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
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Nutritional Facts for How to Make Dried Chickpeas in a Crock-Pot
Serving Size: 1 (1828 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 242.6
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 410.6 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 11.6 g
- Sugars 7.1 g
- Protein 12.8 g