How To Make Dried Chickpeas In A Crock Pot Food

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

How to Make Dried Chickpeas in a Crock-Pot image

It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.

Provided by Chef Kate

Categories Beans

Time 3h5m

Yield 6 cups

Number Of Ingredients 3

Ingredients

2 cups dried garbanzo beans
6 cups water
1 teaspoon salt

Steps:

Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
Put drained chickpeas into your crock pot. Add water and salt.
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.
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.
Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
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.

COOKING DRIED BEANS - CROCK POT

Cooking Dried Beans - Crock Pot image

Buying dried beans is so much less expensive than canned. Cook the beans in the crock pot and then freeze - inexpensive and easy. Found this recipe on a blog - thanks whoever wrote it. Preparation time is initial soaking time.

Provided by sugaree

Categories Beans

Time 14h

Yield 3 cans, 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 lb dried beans
6 -8 cups water

Steps:

Rinse beans.
Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
Drain and rinse beans. Return to crock pot and cover with fresh water as above.
Cook on low for 8 hours.
When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
These freeze beautifully.

Nutrition Facts : Sodium 10.7

SLOW COOKER CHICKPEAS

Slow Cooker Chickpeas image

Provided by Alton Brown

Time 4h5m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

Ingredients

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda

Steps:

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

SPICY CROCK POT CHICKPEAS

Spicy Crock Pot Chickpeas image

Make and share this Spicy Crock Pot Chickpeas recipe from Food.com.

Provided by Lennie

Categories Beans

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 onions, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (reduce if that's too spicy for your tastes)
2 teaspoons balsamic vinegar
2 cups coarsely chopped tomatoes (, canned or fresh)
2 (19 ounce) cans chickpeas, rinsed and drained

Steps:

In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
Serve with hot naan or pita bread.

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