Slow Cooker Chickpeas

Recipe courtesy Alton Brown, 2010

Show: Good EatsEpisode: Pantry Raid XIII, Destination Chickpea

Recipe categories: Beans and Legumes,

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ratings & reviews(3)

Rated 5 stars out of 5

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Total Time:: 4 hr 5 min
Prep: 5 min
Cook: 4 hr 0 min

Yield:: 2 pounds cooked chickpeas, about 6 cups

Level:: Easy

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Ingredients

7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda
Special equipment: a 2 1/2-quart slow cooker

Directions

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.

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Read all 3 reviews

By bigfatpain_4095348

Austin, TX

on May 08, 2012
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Simple. Easy. Works!

0 people found this review Helpful.
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By samuel.p.russel...

League City, 83

on May 02, 2011
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excellent and easy; the chickpea salad mentioned in the episode is worth a shot too, very good indeed.

1 people found this review Helpful.
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By charmd

Bellaire TX

on April 15, 2011
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Excellent. Makes the softest, creamiest chickpeas for soup and hummus. My hummus came out amazingly creamy. Add a bit of this bean broth to your hummus for extra creaminess.

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