Cooking Class: Slow Cooker Chickpeas

by Dorothy Reinhold on January 5, 2014

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Some things are just better when you make them yourself.

Take chickpeas, for example. There are few things handier than a can o’ cooked chickpeas to throw in a substantial salad, to whirl into homemade hummus or to make a Meatless Monday dinner.

But if you take the time to cook the dried chickpeas yourself, you’ll be awakened to a new level of flavor. They’re just so, so much better than canned.

You can certainly soak them overnight, and then boil them until they are cooked, or you could do them in the slow cooker. I choose the slow cooker because I can walk away for hours while it does the work.

Slow Cooker Chickpeas | www.ShockinglyDelicious.comI won’t say you’ll never go back to canned, because that is unrealistic, but I will say that given the choice, you will reach for the homemade.

Recipe: Slow Cooker Chickpeas


  • 1 pound dried chickpeas
  • 6 cups water (or you could use low-salt chicken broth or chicken stock)
  • 1 teaspoon salt (optional)


  1. Rinse, drain and pick over the chickpeas to remove any bits of dirt and debris. Place chickpeas and water in slow cooker. Cover and cook on HIGH for 6 hours, or until the chickpeas are tender when cut or mashed. Add salt to taste. Drain and use as desired.
  2. Refrigerate cooked chickpeas if not used right away. You may also freeze them for longer storage.

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

How to deploy cooked chickpeas

Raw Kale Salad with Chickpeas and Salmon in Orange Dressing
Perfect Homemade Hummus
Hummus with Caramelized Onions and Portobello Mushrooms
Chickpea Curry
Lemony Garbanzo Kale Salad with Tuna
Kaleapalooza Salad
Vegetarian Chickpea, Carrot, Cilantro, Curry Patty
10-Minute Chickpea Salad with Feta and Basil
Sweet Tomato, Chickpea and Fresh Rosemary Soup

Preparation time: 5 minutes
Cooking time: 6 hours
Diet type: Vegan
Diet tags: High protein
Number of servings (yield): 8
Culinary tradition: USA (General)

Slow Cooker Chickpeas |

Sunday Supper badgeOur Sunday Supper slow cooker recipes

This week our #SundaySupper blogger crew is all about slowly bringing in the New Year with slow cooker recipes, hosted by Cindy of Cindy’s Recipes and Writings. Check out the variety of things we have cooked up for you! Try these Slow Cooker Chickpeas or find something else from the menu below that rings your chimes:

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

Join us around the family table for #SundaySupper 

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  • Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
  • Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
  • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.

{ 23 comments… read them below or add one }

Tammi @ Momma's Meals January 6, 2014 at 9:21 am

Wow I never thought to try making these in the Crock, I’ve always bought canned, these much taste so much better and be so much more healthier for you! Thanks for sharing!


Brianne @ Cupcakes & Kale Chips January 6, 2014 at 6:26 am

I seriously need to do this more often!


Susan January 5, 2014 at 8:47 pm

One of these days I’m going to make chickpeas myself instead of relying on the canned ones. I hear hummus made from freshly prepared chickpeas is heavenly.


Tammy Northrup January 5, 2014 at 7:51 pm

I love dried beans instead of canned. I’ve never really used chickpeas though. Pinning this for sure!


sippitysup January 5, 2014 at 6:33 pm

Yes please… XO and HNY GREG


Family Foodie January 5, 2014 at 5:19 pm

This is such a great idea! I often reach for canned, but I need to do this! They look delicious!


Kirsten@FarmFreshFeasts January 5, 2014 at 2:37 pm

You’ve done it again! Your slow cooker caramelized onions are my go to caramelized onion recipe, and I can see this becoming my go to chick pea recipe. I’ve got the bags of dried peas, but I seem to forget to pre-soak before we run out of hummus and since the natives get restless without their hummus I resort to canned.


Lori @ Foxes Love Lemons January 5, 2014 at 1:38 pm

I confess that I’ve never tried cooking dried chickpeas, but I actually really want to. It would be great to make hummus with them, and without all of that added sodium from canned chickpeas. Thanks for giving me a way to do it in the slow cooker – I can do this!


Dorothy Reinhold January 6, 2014 at 6:40 am

You can, you CAN!


The Ninja Baker January 5, 2014 at 1:36 pm

Chickpeas are so wonderful in so many dishes…I welcome this chickpea savvy recipe into my recipe file! Thank you, Dorothy!


FoodieArmyWife January 5, 2014 at 10:28 am

chick peas are so versatile, thanks for sharing a great staple recipe 🙂


Courtney @ Neighborfood January 5, 2014 at 10:22 am

Wow! I love this! So simple. I’m sure these would make some of the best tasting hummus ever too! Can’t wait to give this method a try.


takeabiteblog January 5, 2014 at 9:00 am

Omg omg omg I’m so excited that you posted this today because I was literally just contemplating buying a bag of dried chickpeas! I’m totally trying out this method. Thank you!


Dorothy Reinhold January 6, 2014 at 6:41 am

Take a Bite,
Then you MUST do it!


Cheryl January 5, 2014 at 8:07 am

I do love homemade instead of canned or “store bought.” Thanks for sharing this one! HUGS!


Julie @ Texan New Yorker January 5, 2014 at 8:03 am

Oh, thank you for posting this! Of course I reach for canned beans too, but you’re definitely correct that making them yourself has way more flavor. And I’ve found the slow cooker is the way to go. Tried them stovetop once. It wasn’t pretty…


Liz January 5, 2014 at 7:29 am

I always reach for the can, since I make a ton of hummus. I really need to use your method and cook my own chick peas. I’m certain they will make my hummus even better! Thanks, Dorothy!


Dorothy Reinhold January 5, 2014 at 7:51 am

They WILL! The canned are so convenient, but just once make your own chickpeas, and you will see.


Lea Ann (Cooking On The Ranch) January 5, 2014 at 6:59 am

Thanks for this. I make beans in the crockpot, why have I never bought dried chickpeas? Nice to find your blog through Sunday Supper


Renee - Kudos Kitchen January 5, 2014 at 6:13 am

Simply beautiful…and those photos…I’d swear that I could just reach up and pluck a chick pea off that spoon.


Cindys Recipes and Writings January 5, 2014 at 6:05 am

I do like to make dried beans when I have the time. I’ll try them in a crock pot thanks for the idea, Dorothy!


Jennifer @ Peanut Butter and Peppers January 5, 2014 at 5:49 am

I have never cooked with dried beans before, what a money saver! I love this recipe and must give it a try! I can see a ton of chickpea recipes in my future!


Marjory @ Dinner-Mom January 5, 2014 at 3:45 am

I looove chick peas and have so many recipes using them. I never thought to cook them in the slow cooker. Great idea!


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