How To Make Dried Chickpeas In A Crock-Pot – a delicious recipe with garbanzo beans, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
2
Put drained chickpeas into your crock pot. Add water and salt.
3
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.
4
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.
5
Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
6
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.
152
kcal
Calories
1
g
Fat
28
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 cups dried garbanzo beans, 6 cups water, 1 teaspoon salt.
Yes, How To Make Dried Chickpeas In A Crock-Pot falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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