Crock Pot Chick Peas Recipes

CROCK POT CHICK PEAS

Steps:

• Rinse the chickpeas in cold water and pick over them to remove any broken or funny looking pieces.
• Dump chick peas in the crock pot.
• Add 14 cups of water.
• Sprinkle the two teaspoons of salt over the top.
• Cover and cook on low for 8-10 hours, until desired consistency. (I like them soft since I almost always puree them for hummus.)
• Drain, let cool and store in the fridge for up to 3 days or the freezer for up to 3 months.

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

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.

SPICY CROCK POT CHICKPEAS

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.