How to Cook Chickpeas
Chickpeas oftentimes referred to as garbanzo beans, are part of the legume family and commonly used as a culinary ingredient.
Servings: 4
Calories: 184kcal
Equipment
- slow cooker
Ingredients
- 1 cup dried chickpeas
- water
- 2 cloves garlic smashed
- 2 bay leaves
- 1/2 tablespoon kosher salt
Instructions
- Soak the chickpeas with water overnight or for at least 8 hours. You want to cover the beans with about 3 inches of water. The chickpeas expand as it soaks, so be sure to use a large enough bowl for soaking. Before cooking the chickpeas, drain the water and rinse the beans.
- STOVETOP METHOD: Transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches. Add the garlic, bay leaves, and salt. Bring the water to boil, then reduce the heat slightly and simmer for about 25 minutes for firmer beans, 40 to 50 minutes for softer beans.
- SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water, garlic, bay leaves, and salt to a slow cooker. Cook on high for 4 hours or on low for 8 hours.
Nutrition
Calories: 184kcal | Carbohydrates: 31g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 884mg | Potassium: 438mg | Fiber: 9g | Sugar: 5g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg