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Have I ever shared this method with you before? I hope that I have, but I think I may have neglected to do so. I can’t find the post. Have you ever convinced yourself you did something because you really wanted to make sure you did it? But then didn’t actually do it? This is one of those times.
This is important, it will change your life. I promise.
Did you know, you can cook chickpeas in your slow-cooker? Well, yes you can! And they will be perfect and soft and taste oh so much better than out of a can. And best of all, you will have enough to throw into your freezer for another day, so you will have some handy next time you want to throw some into a soup or make a quick humus or what ever dish you are planning.
- 2 cups of dried chickpeas, rinsed under cold water and soaked overnight
- 6 cups water
- 1/2 – 1 teaspoon of salt or Herbamare seasoning salt*
The salt depends on whether you are trying to cut your sodium intake or not. I tend to go with the half teaspoon, as I know that most recipes I use the chickpeas in will need me to add some salt along the way.
Cook on high for 3 hours. If this is the first time you have used your slow-cooker for this, you may want to test your chickpeas after 2 and half hours for the right texture, I find some crock pots run hotter than others. However, I’ve found 3 hours is perfect. The above makes about 5 cups of cooked chickpeas. I separate them into 1 or 2 cup bags and stash in the freezer. It’s the perfect amount for a few salads for my work week and makes easy measuring for when you need a few cups for a recipe.
Some of my favourite chickpea recipes:
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