How To Make Dried Chickpeas In A Crock Pot Recipes

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HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT



How to Make Dried Chickpeas in a Crock-Pot image

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.

Provided by Chef Kate

Categories     Beans

Time 3h5m

Yield 6 cups

Number Of Ingredients 3

2 cups dried garbanzo beans
6 cups water
1 teaspoon salt

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.

COOKING DRIED BEANS - CROCK POT



Cooking Dried Beans - Crock Pot image

Buying dried beans is so much less expensive than canned. Cook the beans in the crock pot and then freeze - inexpensive and easy. Found this recipe on a blog - thanks whoever wrote it. Preparation time is initial soaking time.

Provided by sugaree

Categories     Beans

Time 14h

Yield 3 cans, 4-6 serving(s)

Number Of Ingredients 2

1 lb dried beans
6 -8 cups water

Steps:

  • Rinse beans.
  • Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
  • Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
  • Drain and rinse beans. Return to crock pot and cover with fresh water as above.
  • Cook on low for 8 hours.
  • When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
  • These freeze beautifully.

Nutrition Facts : Sodium 10.7

SLOW COOKER CHICKPEAS



Slow Cooker Chickpeas image

Provided by Alton Brown

Time 4h5m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

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.

SLOW COOKER CHICKPEAS (RECIPE)



Slow Cooker Chickpeas (Recipe) image

Super - easy Instructions on how to cook chickpeas in the slow cooker plus tips for storing. One cup of dried chickpeas cooks up to about 3 cups of cooked chickpeas. One serving is 1/2 cup cooked chickpeas. The cook time listed is for cooking the beans on HIGH.

Provided by The Wimpy Vegetarian

Categories     Any

Number Of Ingredients 3

1 cup dried chickpeas
6 cups vegetable broth (or water)
1 teaspoon kosher salt (or 1/2 teaspoon table salt)

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.

Nutrition Facts : Calories 133.1 kcal, Carbohydrate 23.2 g, Protein 6.4 g, Fat 2 g, SaturatedFat 0.2 g, Sodium 1335.6 mg, Fiber 5.8 g, Sugar 5.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

CROCK POT CHICK PEAS



Crock pot chick peas image

It's so easy -- and economical -- to make your own chickpeas!

Provided by Kathryn Doherty

Categories     Side dishes

Time 9h5m

Number Of Ingredients 3

2 16-oz bags of dried chickpeas (also called garbanzo beans)
14 cups water
2 teaspoons kosher salt

Steps:

  • Rinse the chickpeas in cold water and pick over them to remove any broken or funny looking pieces.
  • Dump chick peas in the crock pot.
  • Add 14 cups of water.
  • Sprinkle the two teaspoons of salt over the top.
  • Cover and cook on low for 8-10 hours, until desired consistency. (I like them soft since I almost always puree them for hummus.)
  • Drain, let cool and store in the fridge for up to 3 days or the freezer for up to 3 months.

Nutrition Facts : Calories 124 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 369 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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