Crock Pot Chickpeas

Two blue bowls full of chickpeas cooked in a crock pot with extra chickpeas scattered on the counter.

4.80 from 5 votes

Making crock pot chickpeas is super easy and economical! Just 5 minutes to prep and they store great in the fridge or freezer.

Prep Time5

Cook Time9

Total Time9 5

Yield: 8 "cans" worth

Ingredients

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

Instructions

Rinse the chickpeas in cold water and pick over them to remove any broken or funny looking pieces.
Dump chickpeas in the insert of the crock pot.
Add 14 cups of water to the crock pot.
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 if I'm going to puree them to make hummus.) You can even let them cook overnight.
Drain the chickpeas well, let cool and then use or store in the refrigerator for up to 5 days or the freezer for up to 5 months.

Notes

Chickpeas: Be sure to rinse and pick through the bags of chickpeas. You'll want to remove any broken pieces and especially any strangely colored beans or possibly small rocks that have gotten into the bag.

Salt: It may seem like a lot of salt, but it's still far less than you would find in a can of beans. Plus we're making a ton of chickpeas and that's how much you need to get it slightly seasoned.

Yield: This batch yields the equivalent of about 8 cans worth of chick peas. I bag them up into individual portions to make a "can," which is about 1.5-1.75 cups of chick peas per portion. You could also halve this recipe if you prefer and don't need quite as much.

Storage: You can store the chickpeas, once cooled, in a covered container in the refrigerator for up to 5 days. You can also freeze the leftovers! Place in a freezer-safe ziplock bag, label and date it, and freeze for up to 5 months. (I tend to store mine in quantities that equal one can, so it's easy to pull out and ready to use.)

Nutrition

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