Cooked Chickpeas Or Garbanzos Slow Cooker Recipes

SLOW COOKER CHICKPEAS (RECIPE)

Steps:

• Rinse the chickpeas and pick out any stones.
• Pile them into a slow cooker, add the water (or broth), and salt.
• Pro-tip: pre-heat the water (or broth) in the microwave to give the cooking a little kick-start.
• Cover the slow cooker and cook on HIGH for 3½ - 4 hours or on LOW for 6 - 7 hours. Check the beans at 3 hours if cooking on HIGH, and at 5 hours if cooking on LOW if you prefer your beans to be al dente. Different slow cookers cook at different temperatures, which will affect the cook time.
• Drain the chickpeas. Store in the refrigerator for 3 - 4 days, or in the freezer for up to 6 months. Completely cool and dry the chickpeas before freezing.

SLOW COOKER CHICKPEAS

Steps:

• Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)

Steps:

• A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
• Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
• Refrigerate for a week, freeze for up to 3 months.

HAM AND CHICKPEA SLOW COOKER SOUP

Steps:

• Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours.
• Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

Steps:

• 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.

SLOW-COOKED PORK WITH CHICKPEAS

Steps:

• Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
• Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
• Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
• Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
• Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
• Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
• Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
• Do Ahead
• Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.