How to Cook Chickpeas in Slow Cooker for Effortless Meal Prep

How to Cook Chickpeas in Slow Cooker?

To cook chickpeas in a slow cooker, simply add 1 pound of dried chickpeas and 7 cups of water to the slow cooker.

Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

This method may result in very soft beans, so adjust the cooking time depending on your desired texture.

Once cooked, drain the chickpeas before using or storing.

The cooked chickpeas can be refrigerated for 3 to 4 days or frozen for up to 3 months.

Additionally, the liquid the chickpeas cook in, known as aquafaba, can be used as an egg replacer in baking and making vegan mayo.

Key Points:

  • Add 1 pound of dried chickpeas and 7 cups of water to slow cooker.
  • Cook on high for 3-4 hours or on low for 6-8 hours.
  • Adjust cooking time for desired texture.
  • Drain chickpeas before using or storing.
  • Refrigerate cooked chickpeas for 3-4 days or freeze for up to 3 months.
  • Use the liquid (aquafaba) from cooking chickpeas as an egg replacer in baking and making vegan mayo.

Did You Know?

1. Chickpeas, also known as garbanzo beans, are one of the oldest cultivated crops, with evidence of their cultivation dating back more than 7,000 years.
2. Chickpeas are extremely versatile and can be used in both savory and sweet dishes. From hummus to chocolate chip chickpea cookies, there is a wide range of creative ways to incorporate them into your meals.
3. Unlike other legumes, chickpeas do not require soaking before cooking them in a slow cooker. This makes them a convenient choice for those who prefer less prep time in the kitchen.
4. While most people are familiar with the beige-colored chickpeas, there are also black and green varieties. The black chickpeas have a nuttier flavor, while the green ones have a slightly sweeter taste.
5. Chickpeas are not only delicious but also highly nutritious. They are packed with protein, fiber, vitamins, and minerals, making them an excellent addition to a balanced diet.

1. Slow Cooker Method For Cooking Chickpeas

Cooking chickpeas in a slow cooker is a convenient and hands-off method that yields tender and flavorful beans.

To begin, add 7 cups of water to the slow cooker. This will ensure that the chickpeas are submerged and cooked evenly. You can adjust the quantity of water based on your preferences for firmness or softness of the beans.

Next, cook the chickpeas on high for 3 to 4 hours or on low for 6 to 8 hours. It’s recommended to check the beans periodically during the cooking process to prevent overcooking. Some readers have found that this slow cooker method tends to make the beans very soft.

  • Adjust water quantity based on preference
  • Check beans periodically to prevent overcooking

Note: Cooking chickpeas in a slow cooker is a convenient and hands-off method that yields tender and flavorful beans.

2. Pressure Cooker Method With Soaked Chickpeas

If you want to cook soaked chickpeas quickly, using a pressure cooker is the best method. Start by adding soaked chickpeas (typically from 1 pound of dried chickpeas) and 6 cups of water to the pressure cooker. Make sure the water level is enough to cover the chickpeas.

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Next, cook the chickpeas on high pressure for 12 minutes. After cooking, let the pressure naturally release for 10 minutes. This step helps the chickpeas retain their shape and texture. Once the pressure has released, you can safely open the pressure cooker.

3. Pressure Cooker Method With Unsoaked Chickpeas

If you’re short on time and haven’t had a chance to soak your chickpeas, you can still use a pressure cooker to cook them. Add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. Make sure that the water covers the chickpeas.

Cook the chickpeas on high pressure for 50 minutes. After the cooking time is complete, allow the pressure to naturally release for 10 minutes. This natural release helps to prevent the chickpeas from becoming mushy. Once the pressure is released, you can quickly release any remaining pressure and safely open the pressure cooker.

  • Add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker.
  • Cook on high pressure for 50 minutes.
  • Allow for a 10-minute natural release of pressure.
  • Quick release any remaining pressure before opening the pressure cooker.

4. Storage And Freezing Tips For Cooked Chickpeas

After cooking the chickpeas, you may have leftovers that you want to store for future use. To store cooked chickpeas, refrigerate them in an airtight container or a food-safe bag without additional liquid. Cooked chickpeas can be kept in the refrigerator for 3 to 4 days.

If you want to freeze the cooked chickpeas, start by patting them dry. Arrange the chickpeas in a single layer on a baking sheet lined with parchment paper or foil. Place the baking sheet in the freezer for about 30 minutes. This step helps to prevent the chickpeas from clumping together. Once frozen, transfer the chickpeas to a freezer bag and store them for up to 3 months.

5. Uses Of Aquafaba, The Chickpea Cooking Liquid

Aquafaba, the liquid that the chickpeas are cooked in, has gained popularity as an egg replacer in various vegan recipes. It can be used for baking and making vegan mayonnaise. The liquid has properties that can mimic the emulsifying and binding capabilities of eggs.

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To utilize aquafaba, separate it from the cooked chickpeas. You can strain the liquid or carefully pour it off the top. Store the aquafaba in a container in the refrigerator for up to a week. When needed, measure out the desired amount of aquafaba to replace eggs in recipes.

-*Separate aquafaba from the cooked chickpeas by straining or pouring it off the top

-Store aquafaba in a container in the refrigerator for up to a week

-*Measure out the desired amount of aquafaba for recipes

Aquafaba, the liquid that the chickpeas are cooked in, has properties that can mimic the emulsifying and binding capabilities of eggs.

6. Tips And Nutritional Information For Cooking Chickpeas

When cooking chickpeas, the desired tenderness can vary depending on the intended use. If you prefer firmer chickpeas, reduce the cooking time. For softer beans, increase the cooking time. It’s important to note that cooking times can vary based on the size and freshness of the chickpeas.

Cooking dried chickpeas from scratch offers several benefits. It is cost-effective compared to purchasing canned chickpeas. Additionally, you have control over the sodium content and can customize the flavor according to your taste preferences. Furthermore, the texture of cooked chickpeas from scratch is often better than canned alternatives.

To prepare the chickpeas for cooking, you can choose between two soaking methods:

  • The long soak method involves covering dried chickpeas with water and soaking them for 8 hours or overnight.
  • Alternatively, the quick soak method involves boiling the chickpeas for 5 minutes and allowing them to sit in hot water for 1 hour.

Stovetop cooking time for chickpeas can range from 30 minutes to 2 hours. Simmer the chickpeas in a large pot with fresh water until they reach the desired tenderness. It’s important to skim off any foam that forms during the cooking process.

When it comes to nutritional information, cooked chickpeas provide a good balance of nutrients. Per serving (1/4 cup cooked beans):

  • Calories: 148
  • Protein: 8g
  • Carbohydrates: 25g
  • Dietary fiber: 7g
  • Total sugars: 4g
  • Total fat: 2g
  • Saturated fat: 0g
  • Cholesterol: 0mg

In conclusion, cooking chickpeas in a slow cooker, pressure cooker, or on the stovetop offers flexibility and convenience. With proper storage and freezing techniques, you can have cooked chickpeas ready for use in various recipes. Don’t forget to take advantage of aquafaba as a vegan egg replacer. Enjoy the benefits of cooking dried chickpeas from scratch and explore the endless possibilities in your kitchen!

When cooking chickpeas, adjust cooking time for desired tenderness
Cooking dried chickpeas from scratch is cost-effective, customizable, and offers better texture
Two soaking methods: long soak (8 hours or overnight) and quick soak (boil for 5 minutes, soak for 1 hour)
Simmer chickpeas on stovetop until desired tenderness, skim off foam
Nutritional information per serving (1/4 cup cooked beans): 148 calories, 8g protein, 25g carbohydrates, 7g dietary fiber, 4g total sugars, 2g total fat, 0g saturated fat, 0mg cholesterol
Cooking chickpeas offers flexibility and convenience, with storage and freezing options
Explore the use of aquafaba as a vegan egg replacer

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Frequently Asked Questions

How long does it take to cook dry chickpeas in slow cooker?

When cooking dry chickpeas in a slow cooker, it typically takes 3 to 4 hours on high heat or 6 to 8 hours on low heat. Unlike other cooking methods, there is no need to soak the beans beforehand, making it a convenient option for a delicious and hassle-free chickpea dish. The slow cooker allows the beans to slowly cook and absorb flavors, resulting in tender and flavorful chickpeas perfect for various recipes.

Do chickpeas need to be soaked before cooking?

Soaking chickpeas before cooking can enhance their texture and reduce cooking time. By allowing them to absorb water, the beans soften, resulting in a creamier and more tender consistency. This is particularly advantageous when using traditional cooking methods such as boiling on the stovetop. However, if you opt to use a slow cooker or instant pot, you can skip the soaking process altogether. These cooking methods provide enough moisture and heat to thoroughly cook the chickpeas without the need for pre-soaking. Ultimately, whether to soak or not depends on the cooking method and personal preference, but it’s always worth considering for an improved culinary experience.

Is 4 hours long enough to soak chickpeas?

Soaking chickpeas for 4 hours can start the rehydration process, but it may not be sufficient for them to fully double in size. A longer soaking period, ideally overnight for at least 8-24 hours, is recommended to ensure optimal hydration and tenderness. However, it’s essential to avoid soaking chickpeas for over 48 hours, as there is a risk of fermentation.

What happens if you forget to soak chickpeas overnight?

Forgetting to soak chickpeas overnight can result in a prolonged cooking time. Without the overnight soak, the chickpeas will take longer to soften and become tender when cooked. It is recommended to soak chickpeas beforehand as it helps to break down the complex carbohydrates and reduce the cooking time significantly. Soaking allows the beans to rehydrate, making them easier to cook and resulting in a more evenly cooked final product.