Ingredients
The following ingredients have 6 Servings
- 1 cup dried chickpeas
- 6 cups vegetable broth ((or water))
- 1 teaspoon kosher salt ((or 1/2 teaspoon table salt))
Instruction
- Rinse the chickpeas and pick out any stones.
- Pile them into a slow cooker and add the broth (or water) and salt.Pro-tip: Pre-heat the broth in the microwave to give the cooking a little kick-start.
- Cover the slow cooker and cook on HIGH for 3½ - 4 hours or on LOW for 6 - 7 hours. Check the beans at 3 hours if cooking on HIGH, and at 5 hours if cooking on LOW. Different slow cooker models cook at different temperatures, which will affect the cook time.
- Drain the chickpeas. Store in the refrigerator for 3 - 4 days, or in the freezer for up to 6 months. Completely cool and dry the chickpeas before freezing.
