How to Cook Chickpeas in the Slow Cooker
Before we get to the recipe, I’m just wondering: Do you call them chickpeas or garbanzo beans?
Personally, I love the name garbanzo beans. Garbanzo is just one of those fun words to say. Like Bazinga. Or Gizmo.
But today I’m calling them chickpeas because when I went to buy a bag at the grocery store, that was what the bag said.
Canned beans are pretty inexpensive. So why would you go through the trouble of cooking dried chickpeas?
Because when you cook chickpeas in the slow cooker, you don’t have to soak them beforehand!
This makes them incredibly easy to make, and since you are using your slow cooker, it is practically no work at all.
Plus, you can freeze your cooked chickpeas. In fact, chickpeas can be frozen for up to a year. Yes, I said a year!
It’s so easy to cook chickpeas in the slow cooker, I’m almost embarrassed to call this a recipe.
How to Cook Chickpeas in the Slow Cooker:
1 16-ounce bag dried chickpeas
1/2 teaspoon baking soda
Put the chickpeas in a slow cooker and cover with water by 2 inches. Add baking soda. Cover and cook on low for 6 to 8 hours.
SEE??? I told you it was hardly a recipe.
Chickpeas are great additions to salads and soups, but Chili Flavored Crispy Roasted Chickpeas are my favorite way to eat them. They are like a healthier Doritos.
OR if you prefer sweet to salty, use your cooked chickpeas to make Dark Chocolate Chickpea Cookie Dough. It satisfies your sweet tooth with the added bonus of fiber to fill you up.
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