Slow Cooker Chickpeas
Slow Cooker Chickpeas - Sides & Salads
240 min
Servings6
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1Combine the water, chickpeas, salt, and baking soda in a 2 1/2 quart slow cooker. Cook for 4 hours on high or 6 to 8 hours on low until the chickpeas are tender, but not mushy.
- 2Divide the cooked chickpeas into four 15-ounce increments (the size of a standard can of chickpeas), and cover with about 1/2 cup of the cooking liquid.
- 3Puree into hummus, add to salads, or store in airtight containers in the fridge for up to 1 week.
Nutrition
- Calories
- 160kcal
- Protein
- 6g
- Carbs
- 19g
- Fat
- 7g
- Fiber
- 5g
- Sugar
- 3g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does slow cooker chickpeas take to make?
About 240 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 6 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.