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A wooden bowl of cooked chickpeas.
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4.58 from 26 votes

How to Cook Chickpeas in the Slow Cooker or Crockpot

Super - easy Instructions on how to cook chickpeas in the slowcooker plus tips for storing. One cup of dried chickpeas cooks up to about 3 cups of cooked chickpeas. One serving is ½ cup cooked chickpeas. The cook time listed in the recipe card is for cooking the beans on HIGH.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Any
Cuisine: Indian, Middle Eastern
Keyword: crockpot chickpeas, slow cooker chickpeas
Servings: 6
Calories: 133.1kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 1 cup dried chickpeas
  • 6 cups vegetable broth (or water)
  • 3 large peeled garlic cloves
  • 1 dried ancho chile
  • 1 teaspoon kosher salt (or ½ teaspoon table salt)
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped chives (optional)

Instructions

  • Rinse the chickpeas and pick out any stones.
  • Pile them into a slow cooker and add the broth (or water), garlic cloves, dried ancho chile, salt and pepper.
    Pro-tip: Pre-heat the 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. Different slow cooker models cook at different temperatures, which will affect the cook time.
  • Drain the chickpeas and remove the ancho chile and garlic cloves. If serving as a side dish, toss with freshly chopped chives.

Nutrition

Serving: 0.5cup | Calories: 133.1kcal | Carbohydrates: 23.2g | Protein: 6.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.5g | Sodium: 1335.6mg | Potassium: 291.7mg | Fiber: 5.8g | Sugar: 5.6g | Vitamin A: 522.9IU | Vitamin C: 1.3mg | Calcium: 35.2mg | Iron: 2.1mg