How to Make Dried Chickpeas in a Crock-Pot
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
- Carbohydrate 40.4405344444444 g
- Cholesterol 0 mg
- Fat 4.02702888888889 g
- Fiber 11.6029441901313 g
- Protein 12.8678833333333 g
- Saturated Fat 0.417442222222222 g
- Serving Size 1 1 cup (304g)
- Sodium 25.4848888969028 mg
- Sugar 28.8375902543131 g
- Trans Fat 0.908015555555555 g
- Calories 243 calories
Step-by-step
- Rinse and drain chickpeas in cold water.
- Pick out any stones and dark brown chickpeas.
- Put drained chickpeas into your crock pot.
- Add water and salt.
- Cook on High for 2-3 hours or until soft.
- Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot.
- Drain and rinse well.
- Chickpeas will keep for about 2 days in the fridge.
- They will keep longer if made into hummus.
- They also freeze quite well.
- To freeze chickpeas rinse and drain them thoroughly.
- Leave to drain well for about 15 minutes.
- Spread chickpeas onto a baking tray, making sure they don’t touch one another.
- Put into freezer.
- When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
My Unexpected Crock-Pot Love Affair
As a busy working mom, time is my most precious commodity. Dinner prep always feels like a race against the clock, a frantic dash to get something nutritious and palatable on the table before the kids descend into a state of hangry chaos. My kitchen is usually a whirlwind of chopping, stirring, and the occasional near-miss with a rogue spatula. I crave efficiency, simplicity, and above all, deliciousness. That's why my recent discovery has been a game-changer: the humble crock-pot.
It all started with a garage sale find. A slightly battered, but otherwise perfectly functional, crock-pot for a steal! I’d always been intrigued by slow cookers, but never quite justified the purchase. But there it was, practically begging me to take it home. And let me tell you, it was the best five dollars I've ever spent. I've been experimenting with various recipes, and my latest obsession? Homemade dried chickpeas. I’m completely hooked! I never thought I'd say this, but these homemade chickpeas completely surpass the canned variety in terms of flavor and texture. The creamy, earthy goodness is simply phenomenal, a world away from the metallic aftertaste of canned chickpeas.
Why Homemade is Best
Before discovering the joys of my trusty crock-pot, I relied solely on canned chickpeas. Convenient, yes, but the taste? Let’s just say it left something to be desired. The texture was often mushy, and the flavor lacked the depth and richness I craved. This is what inspired me to try my hand at making them from scratch. I’d heard the process was relatively straightforward, but I was a little apprehensive at first. I imagined hours of tedious soaking and simmering. Thankfully, my crock-pot simplified everything, transforming the whole process from a potentially daunting task into a remarkably effortless one.
The beauty of this recipe lies in its simplicity. Just a few basic ingredients: dried chickpeas, water, and a pinch of salt, all slow-cooked to perfection. The result is a batch of tender, flavorful chickpeas, ready to be incorporated into a myriad of dishes. They’re perfect in salads, soups, stews, or simply enjoyed as a healthy snack.
The Magic of Slow Cooking
The crock-pot is a miracle worker. It gently cooks the chickpeas over a low heat for several hours, resulting in a texture that's both tender and slightly firm, not mushy at all. The long cooking time allows the flavors to meld beautifully, creating a depth of flavor that's impossible to achieve through quicker cooking methods. The process couldn't be simpler, which is another huge plus in my busy schedule. It’s a set-it-and-forget-it kind of recipe; I simply add the chickpeas, water, and salt to the crock-pot in the morning, and by evening, I have a delicious and nutritious side dish ready to go.
Beyond the Dish
This recipe is more than just a method of cooking chickpeas; it's a symbol of simplicity, efficiency, and a newfound appreciation for home-cooked meals. In our fast-paced world, it's easy to fall back on convenience foods. But, taking the time to prepare simple meals from scratch can be incredibly rewarding. This experience is a testament to the fact that sometimes, the most satisfying meals are the ones that require the least effort.
Beyond the Recipe
This recipe for crock-pot chickpeas has opened up a world of culinary possibilities for me. Now that I have a reliable supply of delicious, homemade chickpeas, I'm constantly experimenting with new ways to incorporate them into my meals. I’ve made everything from hearty chickpea stews to vibrant salads, and even a creamy homemade hummus. It’s been a delicious journey of discovery, and I can’t wait to see what I create next.
The Crock-Pot: A Time-Saver's Best Friend
Honestly, I can't say enough good things about my crock-pot. It’s become an invaluable tool in my kitchen, saving me countless hours of cooking time. This isn't just about chickpeas; it's about the broader lifestyle change that this simple appliance has facilitated. It's about having healthy, home-cooked meals on the table without sacrificing precious time. And, it's a beautiful reminder that sometimes, the simplest things are the most satisfying.
