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Chick peas (crock pot) Recipe

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This recipe for Chick peas (crock pot) is from Cornell Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 cups water
1 pound dried chickpeas, sorted and rinsed
1 teaspoon kosher salt
1/4 teaspoon baking soda, makes the water more alkaline, softens skins
Directions:
Directions:
Combine 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.
Divide 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.
The beans can be use right away or stored in airtight containers in the fridge for up to a week.
Notes
Slow Cooker Chickpeas are extremely creamy and ideal for pureeing into hummus.
For longer-term storage: Seal the cooked chickpeas and their liquid in zip-top freezer bags and freeze flat. Thaw frozen beans in the refrigerator overnight before using. The cooked chickpeas can be frozen for up to 3 months.
Makes about 4 pounds cooked chickpeas

 

 

 

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