How to cook chickpeas in a slow cooker

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to cook chickpeas in a slow cooker? Prepare all the necessary ingredients. Chickpeas are usually sold in good quality packages, free of waste. If there is a need, then sort out the chickpeas first, remove excess debris, leaves, etc.

2. STEP 2

   

   pour the chickpeas into a deep bowl and fill it completely with water (regular cold). There should be four times more water than the chickpeas themselves. Leave the chickpeas in water to swell for 10 - 12 hours. During this time, it is advisable to change the water in which the chickpeas will be located several times. I left the peas on the counter at room temperature.

3. STEP 3

   

   After the specified time, drain the water if there is any remaining. Wash the chickpeas.

4. STEP 4

   

   Place the swollen chickpeas into the multicooker bowl. Fill the multicooker bowl with water, close the lid and turn on the “Stew” mode for 1 hour 30 minutes. Remember that all multicookers work differently and therefore the specified time and mode on your equipment may be different. Read more about the operation of multicookers in a separate article at the end of the recipe.

5. STEP 5

   

   After the specified time, the chickpeas will be ready. But just in case, you need to try it - it should not be hard, but it should hold its shape well. If you plan to use chickpea broth, then for greater richness, leave the chickpeas to cool in this broth.

6. STEP 6

   

   Carefully drain the cooked chickpeas in a colander; pour the liquid in which the chickpeas were cooked into a separate bowl - it can also be used to prepare various delicacies.

7. STEP 7

   

   Cool the finished chickpeas. It can be used in preparing various dishes. Boiled chickpeas can be frozen (they tolerate freezing well), and then first remove them from the freezer and cook with them. Therefore, it is more profitable to boil chickpeas in large quantities at once. Bon appetit!

Comments on the recipe

Elisa Helga

27.09.2023

4.5

I recently discovered chickpeas. Now I cook often. I liked the option of chickpeas with tomatoes and tomato paste.

Natalia M

27.09.2023

4.7

Until this moment, I didn’t know how to cook chickpeas, much less how to cook chickpeas in a slow cooker. I was afraid that it would boil in the puree like regular peas. After carefully reading the recipe and description, I began the longest and simplest process - soaking. First, I washed the chickpeas in cold water, the water was clean, without starch. During soaking, I changed the water twice, the first was deep yellow. After 12 hours, the chickpeas had increased significantly in size. I cooked chickpeas in a slow cooker in the “stew” mode for 1.5 hours. At the same time, the chickpeas remained intact! The broth is bright yellow, I use it to make sauce. And yellow, whole boiled chickpeas became an ingredient in a delicious salad. Even without salt, the chickpeas turned out to be quite tasty. It behaved perfectly in the salad, did not fall apart, was soft and loaded with spices. Thanks for the new experience, now I’ll cook chickpeas in such an easy way!

BLUE-EYED

27.09.2023

4.5

What interesting information about the decoction, I didn’t know, I’ll look into the details.. Thank you!