Cooked Chickpeas or Garbanzos Slow Cooker
Transform your meals with perfectly tender, homemade Cooked Chickpeas (Garbanzos) made effortlessly in a slow cooker! This fuss-free recipe requires just a few pantry staples—dried chickpeas, water, and seasonings like salt, bay leaf, and optional garlic for a boost of flavor. Let your slow cooker work its magic as it softens the beans to perfection over low heat, creating a versatile ingredient ready for soups, salads, hummus, or grain bowls. With minimal prep time and the convenience of batch cooking, this recipe is an absolute game-changer for meal prepping and wholesome cooking. Plus, it's budget-friendly, vegan, and freezer-friendly—ideal for any kitchen!
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Recipe Information
Ingredients
- 2 cups Dried chickpeas (garbanzo beans)
- 6 cups Water
- 1 teaspoon Salt
- 1 unit Bay leaf
- 2 cloves Garlic (optional, for flavor)
Instructions
Sort through the dried chickpeas and remove any debris, damaged beans, or small stones.
Rinse the chickpeas thoroughly under cold water and drain.
Transfer the rinsed chickpeas to the slow cooker.
Add 6 cups of water to the slow cooker. Ensure the chickpeas are fully submerged with an additional 2–3 inches of water above the beans as they will expand during cooking.
Add the salt, bay leaf, and garlic (if using) for added flavor.
Cover the slow cooker with the lid and set it to cook on LOW for 8 hours or HIGH for 4–5 hours. The cooking time may vary depending on your slow cooker model and the freshness of the chickpeas.
After the cooking time is up, check the chickpeas for doneness by tasting one or pressing it between your fingers. It should be tender but not mushy.
If the chickpeas need more cooking time, continue to cook in 30-minute increments, checking for doneness as needed.
Once cooked, remove and discard the bay leaf and garlic (if used).
Drain the cooked chickpeas and allow them to cool. They are now ready to use in your favorite recipes or store for later use.
To store, place the chickpeas in an airtight container with a little cooking liquid to keep them moist. Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
