How to cook chickpeas in a slow cooker

Easy preparation of chickpeas in a slow cooker. In order to cook chickpeas without problems - very useful products in the modern world - you can use a slow cooker. She will reduce the time spent in the kitchen and cook very tasty peas without hassle.

Anna

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 0 % 0 g

Carbohydrates 77 % 10 g

61 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 12 h

Step 1:
To prepare chickpeas in a slow cooker, you need to prepare the chickpeas themselves (measure the right amount), water and a slow cooker. Chickpeas are usually sold in packages in good quality, without garbage. If there is a need, then pre-sort the chickpeas, remove excess garbage, leaves, etc.
Step 2:
Pour the chickpeas into a deep bowl and pour it completely with water (ordinary cold water). There should be four times more water than chickpeas themselves. Leave the chickpeas in water to swell for 10-12 hours. During this time, it is advisable to change the water in which the chickpeas will be several times. I left the peas on the table at room temperature.
Step 3:
After the specified time, if there is water left, drain it. Rinse chickpeas with cold water.
Step 4:
Put the swollen chickpeas in the bowl of the slow cooker. Fill the bowl of the slow cooker with water, close the lid and turn on the "Quenching" mode for 1 hour and 30 minutes.
Step 5:
After the specified time, the chickpeas will be ready. But just in case you need to try chickpeas - it should not be hard, but at the same time keep its shape well. If you plan to use chickpea broth, then leave the chickpeas to cool in this broth for greater saturation.
Step 6:
Carefully flip the finished chickpeas into a colander, drain the liquid in which the chickpeas were cooked into a separate bowl - it can also be used to prepare various goodies.
Step 7:
Ready chickpeas are cooled and can be used in the preparation of various dishes. Boiled chickpeas can be frozen (it tolerates freezing perfectly), and then pre-take it out of the freezer and cook with it. Therefore, it is more profitable to boil chickpeas immediately in large quantities.

Chickpeas - Turkish peas, now a very popular product. Moreover, not only for people with dietary restrictions, but simply for people seeking to diversify their daily table with healthy products. Chickpeas can be bought canned, you can boil them yourself in the usual mode, in a slow cooker or even faster - in a pressure cooker. The peas themselves are used to prepare various dishes, such as soups, hot dishes, snacks and salads. But the decoction in which chickpeas - aquafaba was cooked can replace egg white (which is very important for people with its intolerance). It is easily whipped into a fluffy foam and it can also be used to make meringue, sponge cake, ice cream.