Cooking Chickpeas in the Crockpot

To contact us Click HERE


Let’s start with this:  I never in a million zillion years thoughtthat I would ever cook beans (other than for Ham & Bean Soup) for thepurpose of simply having them on stock. Nope I was a big time canned bean kind of girl.
But I was recently intriguedby the implied ease and cost saving of making my own.
I decided to start off withchickpeas, because I LOVE chickpeas!  
It was super easy to make thechickpeas in the crockpot.  Just throwthem in & forget about them for 3 hours. And it’s not much work to deal with them once they’re done cooking,either.
But here’s what trulyastounded me.  The flavor and thesize!  I mean look that the sizedifference between canned and home cooked chickpeas!  Amazing! 

In a side by side comparison,the homemade ones were also much more flavorful and I love that you can controlthe saltiness as well.

Recipe Notes:*One can of chickpeas yields approximately 1 ½ cups ofchickpeas.
Cooking Chickpeas in the CrockpotMethod from The Healthy Eating Site
1 lb (16 oz) dry chickpeas(about 2 cups)6 ¾ cups water1 tsp sea salt


Rinse and drain the drychickpeas in cold water.  Keep an eye outfor any stones and dark brown funky looking chickpeas; discard those ones.
Place the rinsed chickpeasinto a crockpot (I used a 4.5 quart crockpot, though a slightly smaller onewould probably do).  Add the water andsalt and give them a little stir.  Thencook on HIGH for 2 hours (for very firm chickpeas) or 3 hours (for softer “morelike the can” chickpeas).
When done to your liking,carefully drain the chickpeas into a colander. Be sure to wear oven mitts and watch out for steam!  Rinse the chickpeas with cold water and letthem drain for about 15 minutes.
Place the cooked chickpeas inan airtight container.  Cooked chickpeaswill keep for 2-3 days in the refrigerator. Alternately, place 1-2 cups of chickpeas into freezer bags and freezethe chickpeas to keep them longer.

Follow @amyscookingadveTweet