Slow Cooker Chickpeas (Recipe)

A bowl of cooked chickpeas with some herbs.

5 from 4 votes

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 ½ cup cooked chickpeas. The cook time listed is for cooking the beans on HIGH.

Prep Time5

Cook Time4

Course: Any

Cuisine: Indian, Middle Eastern

Keyword: crockpot chickpeas, slow cooker chickpeas

Servings: servings

Calories: 133.1kcal

Author: Susan Pridmore

Ingredients

1 cup dried chickpeas
6 cups vegetable broth or water
1 teaspoon kosher salt or ½ teaspoon table salt

Instructions

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