How to Cook Chickpeas in a Slow Cooker
Easy chickpeas in a slow cooker. To cook chickpeas — such a healthy food these days — with no fuss, you can use a slow cooker. It cuts down your time at the stove and turns out tender, tasty chickpeas without any hassle.
Cooking method
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Step 1:
To make chickpeas in a slow cooker, you need the chickpeas (measure out the amount you want), water, and a slow cooker. Chickpeas usually come packaged clean and free of debris. If needed, sort through them first and pick out any debris, leaves, and so on.
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Step 2:
Put the chickpeas in a deep bowl and cover them completely with plain cold water — about four times as much water as chickpeas. Leave them to soak for 10–12 hours, ideally changing the water a few times along the way. I left them on the counter at room temperature.
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Step 3:
After soaking, drain off any remaining water and rinse the chickpeas with cold water.
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Step 4:
Put the soaked chickpeas in the slow-cooker bowl. Fill the bowl with water, close the lid, and run the "Stew" setting for 1 hour and 30 minutes.
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Step 5:
When the time is up, the chickpeas should be done. Just to be sure, taste one — it shouldn't be hard, but it should still hold its shape. If you plan to use the cooking liquid, leave the chickpeas to cool in it for a richer result.
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Step 6:
Gently drain the cooked chickpeas in a colander, catching the cooking liquid in a separate bowl — it can be used in all sorts of dishes too.
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Step 7:
Cool the cooked chickpeas and use them in all kinds of dishes. They freeze beautifully, so you can stash some in the freezer and cook with them later. That's why it's worth cooking a big batch at once.
- Chickpeas (also called garbanzo beans) are very popular these days — not just with people on special diets, but with anyone looking to add more healthy foods to the everyday table. You can buy them canned, or cook them yourself on the stovetop, in a slow cooker, or even faster in a pressure cooker. The chickpeas themselves go into all sorts of dishes — soups, mains, snacks, and salads. And the cooking liquid (aquafaba) can stand in for egg white, which is great for anyone with an egg allergy: it whips up into a fluffy foam and can be used to make meringue, sponge cake, or ice cream.
Caloric content of the products possible in the composition of the dish
- Chickpeas - 364 kcal/100g
- Water - 0 kcal/100g
