Slow Cooker Chickpeas

water

chickpeas,

baking soda

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

SO much better than canned chickpeas. I just need to find a good, quick way to skin them, because one by one took me almost an hour. I read somewhere to rub a handful at a time in a kitchen towel, but that just left me with a kitchen towel full of mushed chickpeas. But this recipe is a gem; I will definitely not be buying canned chickpeas any longer.<br />

Very good, great for hummus. The recipe above is missing 1 tsp kosher salt, which Mr. Brown adds and mentions in the video.<br />

You didn't include your method of getting the skins from the beans. Do you put them in water and rub them so the skins will float to the top? I do. Bothersome but necessary if you are making hummus.

great recipe to replace canned chickpeas 

Perfect. I've done them both ways (on high and low) and the difference is negligible. I like using them for hummus, but the texture is so good I like to just eat them plain :)

Worked like a charm. In my cooker I preferred the texture after 4 1/2 hours on high.

Can other beans be done with this method?

OK Mr. Science, why the baking soda? Does it preserve the color, flavor or tenderness? Should it be used with every bean re-hydration?

Chickpeas prepared this way make the best hummus.

Very helpful and very simple. Could this be adapted to preparing chickpeas for falafel?

https://www.foodnetwork.com/videos/altons-slow-cooker-chickpeas-0216875

Rock-hard chickpeas turn out creamy and soft with Alton's slow-cooker tips.

slow cooker chickpeas

Prep Time: 5 minutes

Cook Time: 4 hours

Total: 4 hours, 5 minutes

Servings: 4

Cost: $0.49 /serving

Author : Alton Brown

Ingredients

Instructions

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