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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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Crock pot chickpeas

March 11, 2015 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

It’s so easy — and economical — to make your own chickpeas in the crock pot!Crock pot chickpeas - so easy and affordable to make your own! | FamilyFoodontheTable.com

It sure is easy to buy a can of beans when you need it. And trust me, I do that a lot. I’ve always got a pantry stocked with cans of beans. Black beans, cannellini beans, refried beans, pinto beans, we are a bean-loving family. Especially my kiddos.

But I do also like to cook my own sometimes. You get to control the sodium level and you can cook them to your desired consistency.

5-minute lightened up hummusUsually, a bean is a bean is a bean in my book. But with chickpeas, when you use them mainly for 5-minute hummus and the occasional healthy cookie dough, it helps to have extra soft and tender and creamy chickpeas. The ones in the can tend to be hard. And we eat a lot of hummus around here. My kids are particularly found of beet hummus and I make about a dozen different varieties of other types of hummus for appetizers. So I always need lots of chickpeas around and I’m fond of the homemade kind because they are softer, resulting in a much creamier hummus, in my opinion.

An easy fix, achieved through making your own chickpeas in a crock pot or slow cooker.

Easy crock pot chickpeas | FamilyFoodontheTable.com

It couldn’t be easier. Dump in your beans, some water and salt and set your crock pot or slow cooker. I even cook them overnight sometimes. Gotta love a kitchen appliance that’s hard at work while you’re asleep. You wake up and you have a big batch of chickpeas ready to go. Honestly, the hardest part is bagging them up once they’re cooled.

Easy crock pot chickpeas | FamilyFoodontheTable.com

I love having a stockpile of chickpeas in my freezer ready to go when I need them. So every couple of months, I make a big batch of crock pot chickpeas.

All of your chickpea needs are covered. Rest easy now. And then go make some hummus!

Yield: 8 "cans" worth - see notes below

Crock pot chick peas

Easy crock pot chickpeas | FamilyFoodontheTable.com

It's so easy -- and economical -- to make your own chickpeas!

Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes

Ingredients

  • 2 16-oz bags of dried chickpeas (also called garbanzo beans)
  • 14 cups water
  • 2 teaspoons kosher salt

Instructions

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

Notes

This batch yields the equivalent of about 8 cans. I bag them up into individual portions, which is about 1.5-1.75 cups of chick peas per portion.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 124Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 369mgCarbohydrates: 21gFiber: 6gSugar: 4gProtein: 7g
© Kathryn Doherty
Cuisine: American / Category: Side dishes

Crock pot chickpeas - so easy and affordable to make your own! | FamilyFoodontheTable.com

It’s so easy — and economical — to make your own chickpeas in the crock pot! | FamilyFoodontheTable.com

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Filed Under: Appetizers & Snacks, Baby food, Sauces, dressings and condiments, Slow cooker, Toddler and kid food, Vegetarian

« Beet hummus
Garlicky broccolini »

Comments

  1. Sandi M says

    January 5, 2017 at 10:03 AM

    I’m going to try this. It looks like a super easy way to make fresh garbanzos and the bonus will be the homemade sucanat (liquid) that gets drained off which is great for use in vegan baked goods. The idea of having fresh sucanat appeals to me much more than using the liquid left in the can. Thanks!

    Reply
    • Kathryn says

      January 5, 2017 at 1:28 PM

      Great point Sandi – this is a fabulous way to get the fresh liquid – I usually hear it referred to as aquafaba. I’m about to make another big batch of chick peas tonight (because we’ve run out) and think I’ll save some. What’s your favorite thing to use it in?!

      Reply
  2. Raven says

    February 15, 2017 at 2:25 PM

    Happy Day Kathryn, thank you for this recipe. My issue whenever I make fresh garbanzo beans is all the skins falling off. I don’t mind it when making hummus. I’ve only made garbanzo beans in my crockpot 3 times. I’ve used canned beans for chick pea salad a few times. I don’t care for the skin when I’m using the beans in other dishes such as curry etc. I tried the baking soda method when I made them this week. It did make the beans extra soft (cooling on low for 6 hours then switching to high) I was able to rinse off a lot of the skins. However, once they were done in the crockpot I was back to square one. Picking thru a bunch of skins.

    Reply
    • Kathryn says

      February 17, 2017 at 7:18 PM

      Hi Raven! I hear ya and I feel like those skins are always gonna be an issue, however you cook the beans. I pick away the skins that are loose after cooking and don’t worry about the rest.

      Reply
      • Raven says

        February 17, 2017 at 10:35 PM

        Thank you Kathryn! Chat soon.

        Be Well,

        R

        Reply
  3. Nebojsa V says

    March 15, 2017 at 11:35 PM

    Actually, if you soak the chickpeas in cold water over night ( make sure that the peas are well covered with water, they will soak up good portion of it) and then just cook it for like 15-20 minutes and you’re done. No need to waste gas or electricity cooking it all night.

    Reply
  4. Marcus says

    November 4, 2019 at 7:15 AM

    If so soak them all night, how long do you cook them in the crockpot for? Thanks 🙂

    Reply
    • Kathryn Doherty says

      November 4, 2019 at 2:28 PM

      Hi, I haven’t tried soaking them before cooking them, so I can’t say for sure. However, I just poked around on Googled and it looks like it would be about 3-4 hours on high or 6-8 hours on low. Hope that helps!

      Reply
  5. Kat says

    August 29, 2020 at 5:34 PM

    Hi! Do I have to use salt? I want to make these for my eight-month-old baby and would prefer no salt. Will this mess up the cooking process somehow though? Thank you!

    Reply
    • Kathryn Doherty says

      August 31, 2020 at 3:47 PM

      Hi Kat, I think it would be fine to skip the salt. (I’m with you – I didn’t give my babies any salt until well after age 1). Just keep in mind that if you’re only using a small portion for the baby, the rest of the chickpeas will also be without salt. (Adding it after they cook isn’t qute the same; doesn’t infuse them.) Hope that helps!

      Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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