Crock pot chick peas

Prep Time 5 minutes Cook Time 9 hours Total Time 9 hours 5 minutes
Serves 8 "cans" worth - see notes below     adjust servings

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


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


  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.

Recipe 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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