Slow Cooker Chickpeas

Slow Cooker Chickpeas

recipe image


  • 1 pound dried chickpeas
  • 6 cups water (or you could use low-salt chicken broth or chicken stock)
  • 1 teaspoon salt (optional)


  1. Rinse, drain and pick over the chickpeas to remove any bits of dirt and debris. Place chickpeas and water in slow cooker. Cover and cook on HIGH for 6 hours, or until the chickpeas are tender when cut or mashed. Add salt to taste. Drain and use as desired.
  2. Refrigerate cooked chickpeas if not used right away. You may also freeze them for longer storage.

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