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 mins
Cook Time4 hours hrs
Total Time4 hours hrs 5 minutes mins
Course: Any
Cuisine: Indian, Middle Eastern
Keyword: crockpot chickpeas, slow cooker chickpeas
Servings: 6
Calories: 133.1kcal
Author: Susan Pridmore
- 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)
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.
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