By Chef Kate on September 30, 2009
Photo by gailanng
Photo by gailanng
"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."
Serving Size: 1 (1828 g)
Servings Per Recipe: 1
"I also never knew until about five years ago that you could cook beans in the crock pot. What an easy, less messy way to prepare them. Besides garbanzo beans, I've cooked many other types of beans with excellent results. Thanks for posting this recipe for others to learn the benefits of crock pot cooking for healthy eating. Recipe proudly added to my Book #264245 cookbook. cg"
"This is great! No overnight soaking required. I'll be using this method often. We eat a lot of chick peas. Thank you for sharing."
"This was awesome! I didn't have to worry about them boiling over :) I'll definitely use this method again! Thanks Chef Kate!"
"Really worked great! I had soaked the chickpeas for an hour before I found this and then put them into the crock pot for 3 hours. Great in Recipe #137530."
"Great recipe. Mine took about 4 hours on high in my Crock pot. Just the right amount of salt."
"Made these chickpeas tonight in my crockpot and boy, are they easy. I plan to freeze this batch for some future dishes. I usually purchase chickpeas in cans, but this seems much more healthy, easy and certainly cheaper to make them from a dried state. Great idea! Made for the Best of 2012 tag."
"I've read the mystery has been solved. That of Mona Lisa. Beans, yes beans! This explains the crooked little smile and that burnt looking background of the painting. Poor Leonardo."
"This method is effortless! And to top it off, the cooked chickpeas have a better flavor and are more tender than those in the can too. I also love how much less energy this recipe uses than the stove-top method. This has just become my new favorite way to cook beans. [Made for Zaar Alphabet Soup tag game]"
"At last a great recipe for making chick peas! I ended up cooking them for 4 hours, perhaps because mine were organic? They still were not soft after 4 hours, but crunchy, and that's a good thing. I will be using some for hummus and I'll freeze some. Thanks, Chef Kate! Made for Cookbook Tag 2011 as recommended by VeggieCook98."
"This is FABULOUS! I don't see any reason to buy canned beans again. Hooray, you are going to save me tons of $$, Chef Kate ;). I made these exactly as directed, and used half in a curry and half went to the freezer. Perfect. Thanks so much for posting! Made for Veg Swap 35."
"Fantastic results. I cooked the chickpeas on half hour longer because I wanted them very soft."