Try this Freshly Cooked Chickpeas recipe, or contribute your own.
Suggest a better descriptionMakes about 3 1/2 cups
If you don’t have a slow cooker, you’ll just have to babysit your beans. After they’ve soaked, place them in a pot with a few inches of water to cover. Bring to a boil, then reduce the heat and simmer for 1-2 hours, until the chickpeas are very soft.
NOTE: If you’re trying to speed up the pace, you can skip the overnight soak. Instead, place the chickpeas in a pot, cover them with two inches of water, and bring to a boil. Turn off the water and let them sit for 1 hour. Then proceed with the recipe.
Place the soaked chickpeas, the garlic, and the olive oil in a slow-cooker. Add water to cover the chickpeas by at least 4 inches, then place the lid on and turn the slow-cooker to low. Cook for about 6 hours on high or 12 hours on low, until the chickpeas have almost no resistance when you bite into them. Add the salt, then cook until they’re completely soft. Turn off the slow cooker and drain the chickpeas, reserving the liquid in a bowl. (Store any extra chickpeas in their liquid in the fridge.)
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1122 | ||
Calories from Fat: 183 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.4mg | 3 % | |
Potassium 2653.9mg | 70 % | |
Total Carbohydrate 184.5g | 54 % | |
Dietary Fiber 52.2g | 209 % | |
Sugars, other 132.3g | ||
Protein 58.3g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1122
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