HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT
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
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.
SLOW COOKER CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
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.
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- Drain chickpeas and discard soaking water. Add chickpeas, 6 cups of water and salt to base of a slowcooker and cook on high heat for 3 hours. Allow to cool before dividing into freezer containers, I usually store in 1 cup to 1-1/2 cup packages for easy use in recipes. makes about 5-6 cups cooked chickpeas.
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Estimated Reading Time 6 mins
- Slow Cooker Sweet and Sour Chickpeas with Pineapple (259 calories, 3 Green, 0 Blue, 0 Purple): This simple chickpea recipe is packed with tons of flavor from a homemade sweet and sour sauce that uses pantry ingredients.
- Slow Cooker Mediterranean Chickpeas (288 calories, 5 Green, 2 Blue, 2 Purple): This recipe uses roasted red peppers and herbs to create tons of flavor in a simple dish.
- Slow Cooker Curry Chickpeas and Vegetables (289 calories, 6 Green, 3 Blue, 3 Purple): Curry is the perfect spice combination to add to chickpeas and it couldn't be easier since the curry paste brings all the flavor in just one ingredient.
- Slow Cooker Sweet and Spicy Chickpeas: (309 calories, 5 Green, 2 Blue, 2 Purple) This easy pantry sauce made with soy sauce, brown sugar, and Sriracha will quickly become something you use all the time.
- Slow Cooker Greek Chickpeas (272 calories, 6 Green, 2 Blue, 2 Purple): Use this recipe to create Greek style chickpeas combined with vegetarian crumbles, ground beef, or ground turkey.
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- Slow Cooker Chana Masala (262 calories, 4 Green, 1 Blue, 1 Purple): Another Indian dish that is perfect for pantry cooking. The chickpeas are cooked with tomatoes, spices, and jalapenos to create a savory, spicy dish that is really delicious with any whole grains.
- Tomato and Coconut Curry Chickpea Stew (369 calories, 7 Green, 4 Blue, 4 Purple): Although this doesn't have to be made in the slow cooker, it can be.
- Slow Cooker Italian White Beans and Mushrooms (269 calories, 6 Green, 1 Blue, 1 Purple): Although this recipe calls for white beans, it works great with chickpeas as well.
- Slow Cooker Italian Red Pepper Beans (252 calories, 7 Green, 1 Blue, 1 Purple): This is another recipe that can be used for chickpeas and is a simple but super tasty combination of canned tomatoes, peppers, onions, garlic, and a touch of red pepper flakes.
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