How to Make Dried Chickpeas in a Crock-Pot

"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."
How to Make Dried Chickpeas in a Crock-Pot created by gailanng
Ready In:
3hrs 5mins
6 cups




  • Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
  • Put drained chickpeas into your crock pot. Add water and salt.
  • Cook 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.
  • When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot. Drain and rinse well.
  • Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
  • To 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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  1. adopt a greyhound
    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.
  2. dirndlfrau
    Great recipe. Mine took about 4 hours on high in my Crock pot. Just the right amount of salt.
  3. DailyInspiration
    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.
  4. gailanng
    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.
  5. gailanng
    How to Make Dried Chickpeas in a Crock-Pot Created by gailanng


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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