How To Cook Dried Chickpeas In Slow Cooker [GUIDE]

Chickpeas, also known as garbanzo beans, are a versatile and protein-packed legume that have been a staple in global cuisines for thousands of years. From Mediterranean hummus to Indian chana masala, chickpeas bring a nutty flavor and creamy texture to countless dishes. While canned chickpeas offer convenience, cooking dried chickpeas from scratch provides a superior flavor and texture, not to mention cost savings and control over sodium and additives. One of the easiest ways to achieve perfectly tender chickpeas is with a slow cooker. Slow cooking allows the beans to absorb water evenly and develop a deep, nutty taste while freeing you from constant stovetop attention.

How Long To Cook Dried Chickpeas In Slow Cooker

Cooking times for dried chickpeas in a slow cooker can vary depending on the age of the beans, the slow cooker model, and the desired texture. On average:

• Low heat: 6-8 hours
• High heat: 3-4 hours

Older beans may require slightly longer cooking times. Unlike stovetop cooking, slow cooking provides a gentle, even heat that reduces the risk of beans splitting or becoming mushy too quickly. It’s important to plan ahead, as soaking the beans can reduce cooking time, but is not strictly necessary when using a slow cooker.

How To Tell If It Is Done

Determining when chickpeas are perfectly cooked requires both visual and tactile cues:

• Texture: Cooked chickpeas should be tender all the way through but still hold their shape. They should yield easily to gentle pressure from a fork or between your fingers.
• Appearance: They should swell to nearly double their original size and develop a plump, smooth exterior.
• Taste test: A small nibble is the best test. If it’s still chalky or grainy, it needs more time.

Be cautious not to overcook, as the beans may start to disintegrate, which can be desirable in hummus but not for salads or stews.

Ingredients Needed

For basic slow-cooked chickpeas, you only need a few simple ingredients:

• 1 cup dried chickpeas (makes roughly 2-2½ cups cooked)
• 4-6 cups water or low-sodium broth
• 1-2 teaspoons salt (optional, added toward the end of cooking)
• Optional aromatics for flavor: bay leaf, garlic cloves, onion halves, or herbs like thyme or rosemary

Avoid adding acidic ingredients like tomatoes or lemon juice until after the chickpeas are fully cooked, as acids can toughen the skins.

How To Cook Dried Chickpeas In Slow Cooker

1. Rinse and sort: Spread the chickpeas on a tray or colander and remove any stones or shriveled beans. Rinse under cold water.
2. Optional soaking: Soak the chickpeas in water for 8-12 hours or overnight. This helps reduce cooking time and can improve digestibility, though it is not required.
3. Add to slow cooker: Place the chickpeas in the slow cooker and cover with fresh water or broth. The liquid should exceed the beans by 2-3 inches to account for expansion.
4. Add aromatics: Toss in any optional herbs or garlic for additional flavor.
5. Cook: Set your slow cooker to low for 6-8 hours or high for 3-4 hours.
6. Check doneness: Test a few beans toward the end of cooking. If tender, add salt if desired and give a gentle stir.
7. Drain and use: Drain the chickpeas, reserving the cooking liquid if needed for soups or sauces.

When Things Go Wrong

Even slow cookers can present challenges:

• Chickpeas are hard: This can occur if they are old or not cooked long enough. Continue cooking and ensure the liquid hasn’t evaporated completely.
• Chickpeas are mushy: Overcooking, especially on high heat, can cause them to disintegrate. Reduce cooking time next attempt.
• Grainy or split skins: Usually caused by rapid temperature changes. Gentle low cooking is ideal.
• Flavorless beans: Always season after cooking, as salt during cooking can interfere with softening.

Expert Tips

• Avoid salt too early: Adding salt before the chickpeas are tender can slow the cooking process.
• Double the batch: Slow cookers are perfect for batch cooking; cooked chickpeas freeze well for future meals.
• Use cooking liquid: The residual liquid is flavorful and can be used as a bean broth in soups or stews.
• Aromatics boost flavor: Onion, garlic, herbs, or bay leaves infused during cooking give a subtle depth to the beans.

Can I Do This Without A Slow Cooker?

Yes! Stovetop and pressure cooker methods are alternatives:

• Stovetop: Simmer soaked or unsoaked chickpeas in plenty of water for 1-2 hours until tender, stirring occasionally.
• Pressure cooker/Instant Pot: Unsoaked chickpeas take about 35-40 minutes on high pressure; soaked chickpeas take 10-15 minutes.

The slow cooker remains the most convenient hands-off method, especially for overnight cooking.

Reheating Leftovers In Slow Cooker

Reheating cooked chickpeas in a slow cooker is simple:

1. Place chickpeas in the slow cooker and add a splash of water or broth to prevent drying.
2. Heat on low for 1-2 hours until warmed through, stirring occasionally.
3. Avoid high heat, which can make chickpeas mushy.

Leftover chickpeas can also be reheated on the stovetop or microwave, but the slow cooker preserves their soft, tender texture best.

FAQs

Do I Need To Soak Dried Chickpeas Before Using A Slow Cooker?

Soaking dried chickpeas is optional when using a slow cooker, but it helps reduce cooking time and improves digestibility. Soaked chickpeas typically cook in 4-6 hours on low, while unsoaked chickpeas may require 6-8 hours.

How Long Should I Cook Soaked Chickpeas In A Slow Cooker?

Soaked chickpeas generally take 4-6 hours on low or 2-3 hours on high in a slow cooker. The exact time can vary depending on the slow cooker model and the age of the chickpeas.

How Long Do Unsoaked Chickpeas Take To Cook In A Slow Cooker?

Unsoaked chickpeas usually take 6-8 hours on low or 3-4 hours on high. For best results, check for tenderness before the minimum suggested time, as older chickpeas can take longer to soften.

What Ratio Of Water To Chickpeas Should I Use In A Slow Cooker?

Use approximately 3 cups of water for every 1 cup of dried chickpeas. This ensures they are fully submerged and allows for even cooking without drying out.

Can I Add Salt Or Acidic Ingredients While Cooking Chickpeas In A Slow Cooker?

It is best to add salt or acidic ingredients like tomatoes, lemon juice, or vinegar after the chickpeas are fully cooked. Adding them early can slow down the softening process and increase cooking time.

Do I Need To Stir Chickpeas During Slow Cooking?

Stirring is generally not necessary because slow cookers provide even heat. However, giving them an occasional gentle stir can help ensure all chickpeas are submerged and evenly cooked.

How Can I Prevent Chickpeas From Breaking Apart In A Slow Cooker?

To prevent chickpeas from becoming mushy, avoid overcooking and check them periodically toward the end of the cooking time. Using the low setting rather than high can also help maintain their shape.

Can I Cook Chickpeas With Other Ingredients In A Slow Cooker?

Yes, you can cook chickpeas with vegetables, herbs, and spices. Avoid adding acidic ingredients early. If adding grains or pasta, add them later in the cooking process to prevent overcooking.

How Do I Store Cooked Chickpeas From A Slow Cooker?

Once cooked, let chickpeas cool, then store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.

Can I Use The Cooking Liquid From Slow-cooked Chickpeas?

Yes, the liquid, often called aquafaba when cooked without salt or oil, can be used in recipes as an egg substitute in baking, soups, or sauces. Make sure it’s properly cooled and stored if not used immediately.