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If you want to learn How to Cook Dry Chickpeas the easy way, just grab your trusty slow cooker or crock pot. With just 5 minutes of prep and 4 simple ingredients, you’ll have a big ol’ batch of deliciously tender slow-cooked chickpeas that are great for homemade hummus dips, tacos, burrito bowls, curries, and more!

Overhead photo of slow cooker chickpeas draining on a stainless steel kitchen strainer.

About this recipe for cooking dried chickpeas 

If you’re operating out of a tiny kitchen (I’ve been there!) or on a shoestring budget (I’ve been there, too!), learning how to cook dried chickpeas in the slow cooker is going to change your life for the better. If you think I’m overselling it, I’m not. 

While canned chickpeas are undeniably convenient, they’re bland at best. Plus, they cost nearly 3 times as much as dried chickpeas AND take up about 3 times as much space. Enter my dead-simple slow cooker chickpeas recipe. 

Why you’ll love this fuss-free cooking method

Aside from yielding the plumpest, most tender, most flavorful garbanzos around, this crockpot chickpea recipe is also:

  • Quick & Easy – In just 5 minutes of effortless prep, your trusty crockpot takes over, making this chickpea slow cooker recipe practically hands-off. 
  • Made With Only 5 Simple Ingredients – With just a handful of pantry staples – dried chickpeas, aromatic alliums, a pinch of salt, and water – you’ll unlock a world of flavor that will put canned chickpeas to shame. 
  • Better Than Canned – The secret lies in the unhurried cooking process, as the gentle simmering coaxes out rich, deep flavors from the humble garbanzo beans. The result? Tender, perfectly cooked chickpeas with a creamy texture that’s unmatched in taste and quality.
  • Budget-Friendly – This economical crock pot chickpeas recipe not only costs a fraction of canned varieties but also allows you to buy chickpeas in bulk, maximizing your savings and ensuring a steady supply of wholesome, delicious goodness.

Overhead photo of everything you need to cook dry chickpeas.

Ingredients for slow cooker chickpeas

As promised, you only need a handful of ingredients to make these crock pot chickpeas. Here’s everything you’ll need:

  • Dried Chickpeas – While you’ll want to pick them over and remove any stones, that’s all the fussing you’ll need to do. You don’t even need to rinse them!
  • Filtered Water – Using filtered water ensures your chickpeas are free from any strange flavors that might come from the tap.
  • Feel free to swap in the veggie, chicken, or beef broth (or stock) of your choice for an added boost of flavor. 
  • Garlic – Fresh is definitely best, but feel free to use jarred minced garlic in a pinch.
  • Onion – Any color onion you have on hand (white, yellow, or red) will work beautifully here. You can also use milder shallots if you prefer.
  • Salt – My measurements are for kosher salt. .

Slow cooker chickpea variations

As much as I love this simple chickpea crockpot recipe, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

Savory Herb Garden

Upgrade your chickpeas with a blend of fresh herbs like parsley, basil, and chives, giving your dish a burst of green goodness. Or simply use zesty ranch seasonings to flavor your garbanzos. The fragrant medley of herbs complements the chickpeas’ natural flavors, adding a touch of sophistication to your meal.

Allium-Free Allstars

Leave out the garlic and onion if you plan on using the garbanzo beans to make a dessert hummus. If you want the flavor of garlic and onion but can’t do alliums, swap in a few pinches of asafoetida instead. 

Mediterranean Medley

Elevate your chickpeas with a burst of Mediterranean flavors by adding sun-dried tomatoes, Kalamata olives, and a dash of Greek spice before slow-cooking. The result? A delectable dish that transports your taste buds to the sunny coasts of Greece.

Spicy Fiesta Chickpeas

Turn up the heat with a touch of fajita seasoning or chili powder, cumin, and a hint of smoky paprika. This zesty twist on the classic recipe will have you savoring every fiery bite, perfect for adding some excitement to your taco nights or Tex-Mex inspired dishes, like this spicy hummus recipe.

Fiery Curry Infusion

Transport your senses to the vibrant streets of India with a tantalizing blend of freshly pickled jalapeño, garam masala powder, turmeric, and a splash of coconut milk. Let your chickpeas soak in the aromatic flavors as they slow-cook, creating a hearty and comforting curry experience.

Herbs de Provence Magic

Take a trip to the French countryside with a sprinkle of Herbs de Provence and a touch of lemon zest. The fragrant combination of rosemary, thyme, and lavender adds an elegant twist to this recipe slow cooker chickpeas, making them a delightful accompaniment to salads or roasted vegetables.

Tangy BBQ Delight

Add a sweet and tangy twist by mixing in your favorite barbecue seasoning and BBQ sauce before slow-cooking. Watch as the flavors meld together, creating a finger-licking dish that’s perfect for sandwiches, wraps, or as a standalone side at your next outdoor gathering.

Overhead photo of perfectly plump and tender cooked chickpeas in a slow cooker.

How to cook chickpeas in slow cooker

This chickpea slow cooker recipe comes together in a flash! Here’s how:

  1. Add everything to Slow Cooker: Add the dried chickpeas to the bowl of a slow cooker or crockpot. Next, pour the water or broth over the garbanzo beans in the bowl. Then drop the cloves of garlic and half an onion into the bowl. Sprinkle the kosher salt all over the chickpeas.
  2. Cover and Slow Cook: Cover the slow cooker or crock pot and cook the garbanzos on HIGH for 3 hours or LOW for 5 hours, or until the chickpeas are tender. (Note: Not all slow cookers and crock pots are created equal. The garbanzo beans may take up to 4 hours to cook on HIGH and 7 hours to cook on LOW.)
  3. Drain: Use a colander to drain the cooked chickpeas, reserving the aquafaba if desired (cooking liquid) and discarding the onion and garlic cloves.
  4. Dry: Transfer the drained chickpeas to a large kitchen towel or layer of paper towels and dry the chickpeas, gently massaging the garbanzo beans to free them from their papery skin.
  5. Use or Store: Use cooked chickpeas in your favorite recipes or store them in an airtight container in the fridge for up to 4 days. Alternatively, you can store the dried and cooled cooked chickpeas in the freezer for up to 6 months.

Expert tips for cooking garbanzo beans

  • To make perfectly al dente garbanzo beans in a slow cooker, cook them for about 3:20 minutes on HIGH. They should turn out tender with a little bite, making them perfect to use in recipes like soups and stews. If, on the other hand, you’re using the chickpeas for dips, continue to cook them 30 minutes longer, or until perfectly tender. 
  • If you are around, I recommend stirring the chickpeas once or twice during cooking. If not, don’t worry about it!
  • Know your conversion measurements. 1 can of chickpeas = about a scant 1 3/4 cup. You’d need about 2/3 cup of dried chickpeas that have been cooked to substitute a can. (2/3 dried = 2 cups cooked chickpeas)

Extreme close-up photo of tender, perfectly home cooked garbanzo beans.

FAQs: frequently asked questions

Do you have to soak chickpeas before slow cooking? 

NOPE! Forgot to soak chickpeas overnight? Don’t fret! With this easy method of cooking dried chickpeas, you don’t have to soak them. 😉

What is the best way to cook dried chickpeas? 

If you’re looking for the easiest way to cook chickpeas without soaking, this slow cooker chickpea recipe is definitely the way to go. It’s a nearly hands-free, completely stress-free method that works like a charm every time. 

Can I use homemade aquafaba the same way as regular canned aquafaba?

TBH, I haven’t used homemade aquafaba (the residual liquid from cooking chickpeas), so I’m not sure if it’s quite starchy enough to whip into crazy alchemical feats like vegan mayo. That said, since we’re using alliums in our cooking broth, you probably wouldn’t want to use it to make meringues or whipped cream anyway. 😆

If you try using the aquafaba from these crock pot garbanzo beans, let me know how it turns out in the comments below! 

How long should you cook dried chickpeas for? 

That all depends on a few factors. First, the method — if you’re asking how long to cook beans in the crock pot, I usually say shoot for 3.5-4 hours on high, depending on how soft you want them to be. For other methods like cooking them on the stovetop, the timing may be different.

Second, how old are your dried chickpeas? The older they are, the drier they become, and, as a result, the longer they take to cook.  

When are chickpeas done?

What’s your endgame? If your chickpeas are going in a dish where they’re to be enjoyed whole (say, soup, stew, curry, or salad), I like to cook them until they’re cooked through with no chalkiness but while still retaining a “bite.” For recipes like hummus, though, you’ll want to cook them until they’re extra tender and most of the skins have fallen off. While they’re too soft to eat straight for my personal preference, these super soft chickpeas will blend up into an ethereally creamy dip.  

What’s the best way to make chickpeas soft?

I like to cook garbanzo beans that I’m using in salads or soups till they’re al dente, retaining a bit of satisfying bite. However, if I’m making hummus or something that requires a softer texture, I’ll keep on simmering them in the crockpot for an extra 30 minutes or so.

You may also find some success in adding about ½ teaspoon of baking soda to the slow cooker. The alkalinity helps to soften the beans considerably. Also, some folks say that adding salt while cooking can cause beans to become tough. Feel free to omit the salt until after cooking if you feel this is the case with your beans!

Finally, remember that while dried legumes are nearly indefinitely shelf-stable, they’ll require longer cook times the longer they sit on the shelf. For the absolute most tender chickpeas around, opt to purchase your dried beans from a reputable source like Rancho Gordo and use them within a year of the purchase date.  

Are chickpeas alkaline?

Chickpeas are actually slightly on the acidic side rather than alkaline. They have a pH below 7, which makes them acidic (above 7 is considered alkaline). But don’t worry too much about it! Our body has a way of handling pH levels, and it works to keep things slightly alkaline overall.

1 cup dried chickpeas equals how much?

Chickpeas roughly triple in size when cooked, so 1 cup dried = 3 cups cooked!

Overhead photo of a tray filled with plump chickpeas and aquafaba made in the slow cooker.

Serving cooked garbanzo beans

Chickpeas are the chameleons of the food world, seamlessly meshing with so many dishes. Here are a few ideas to help inspire:

  • Mash ’em: Turn slow-cooked chickpeas into an epic chickpea mash, a.k.a. hipster “tuna” salad. Mix ’em with mayo, pickles, and your choice of herbs. Serve in tortillas, on pita chips, or use it as the ultimate veggie dip.
  • Hubba-hubba-hummus: Have you ever dreamt of making the creamiest, most drool-worthy hummus at home (like this carrot hummus dip and avocado hummus recipe)? Follow my secret recipe, and you’ll achieve your dreams.
  • Roasted Chickpeas: Drain the chickpeas and toss with olive oil, salt, and your favorite spices. Roast the garbanzos in the oven until they’re little golden nuggets of flavor.
  • Mediterranean Chickpea Salad: Mix chickpeas with colorful veggies like cucumbers, tomatoes, bell peppers, and a garden of stored fresh herbs. Drizzle with a lemony dressing for a crave-worthy lunch.
  • No-Worry Curry: Turn this slow cooker chickpea recipe into a rich and hearty dinner by simmering them in a mouthwatering coconut-tomato sauce. Get playful with fragrant spices like cumin, coriander, and garam masala, then serve over fluffy coconut rice.
  • Veggie Taco Tuesday: Grab some warm tortillas and stuff ’em with chickpeas, creamy avocado slices, pickled jalapeños, shredded lettuce, salsa, and a dollop of Greek yogurt or sour cream. 
  • Bountiful Buddha Bowl: Zen out with a wholesome bowl of goodness. Layer your bowl with greens, quinoa or brown rice, roasted veggies, and a hearty scoop of slow-cooked chickpeas, then finish it off with a drizzle of tahini or avocado dressing.
  • Superb Salads: Easily bulk up your favorite salad recipes, like grinders salads, by adding cooked chickpeas.
  • Burger Time: Who says chickpeas can’t rock the burger world? Mash ’em up with breadcrumbs, an egg, and your choice of spices. Shape them into patties and pan-fry or bake to perfection. Pop ‘em into lightly toasted buns, add all your favorite fixin’s, and voilà! 

Recipes using cooked dried chickpeas

If you’re looking for delicious recipes to put those perfectly plump slow cooker chickpeas to use, try these:

Storing cooked chickpeas

  • If you have leftovers, allow them to cool to room temperature first. Then, transfer them to an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3-4 days. 
  • To extend the shelf life of your slow-cooked chickpeas, freezing is your best friend. Properly frozen, they can last up to 6 months.
  • If you plan to freeze the chickpeas, consider portioning them into smaller amounts before freezing so you can thaw only what you need.
  • When you’re ready to use frozen chickpeas, transfer the desired amount to the refrigerator the night before or allow them to thaw in a bowl of cold water. Avoid using warm or hot water, as it may cause uneven thawing.
  • Once you’ve thawed and used the chickpeas, it’s best not to refreeze them. Consume any leftovers within a day or two.

Overhead photo of a bowl of cooked chickpeas from dry.

So, there you have it, my fellow chickpea champions! Slow-cooked, versatile, and ready to rock your taste buds in endless ways. From hummus happiness to taco-tastic adventures, these legume wonders ensure your meals will be bursting with flavor and nutrition. Now, let’s “pea-ce out” and get cooking!

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More slow cooker tutorials!

How to cook dry chickpeas easily in the slow cooker👇

Overhead photo of a kitchen tray with perfectly homed cooked dried chickpeas in their cooking liquid.

How to Cook Dried Chickpeas - Easy!

Total Time: 3 hours 5 minutes
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 6 servings
Learn how to cook dried chickpeas the easy way – in the slow cooker or crock pot. Just 5 minutes of prep and 4 ingredients stand between you and these tender homemade chickpeas. Great for homemade hummus dips, tacos, burrito bowls, curries, and more!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Slow Cooker or Crock Pot (for cooking garbanzo beans / chickpeas)

Ingredients 

  • 1 Cup Dried Chickpeas – picked over and stones removed; don’t rinse
  • 6 Cups Filtered Water (substitute: vegetable broth or chicken stock)
  • 1 tsp Kosher Salt
  • 1-2 cloves Garlic – smashed & peeled; OPTIONAL
  • ½ whole Yellow Onion – root left intact & peeled; OPTIONAL
  • 1 whole Dried Bay Leaf - OPTIONAL

Instructions

  • Add Everything to Slow Cooker: Add the dried chickpeas to the bowl of a slow cooker or crockpot. Next, pour the water or broth over the garbanzo beans in the bowl. Then drop the cloves of garlic and half an onion into the bowl. Sprinkle the kosher salt all over the chickpeas.
  • Cover and Slow Cook: Cover the slow cooker or crock pot and cook the garbanzos on HIGH for 3 hours or LOW for 5 hours, or until the chickpeas are tender.
    (Note: Not all slow cookers and crock pots are created equal. The garbanzo beans may take up to 4 hours to cook on HIGH and 7 hours to cook on LOW.)
  • Drain: Use a colander to drain the cooked chickpeas, reserving the aquafaba (cooking liquid) if desired and discarding the onion, bay leaf, and garlic cloves.
  • Dry: Transfer the drained chickpeas to a large kitchen towel or layer of paper towels and dry the chickpeas.
    (Note: You can gently massage the garbanzo beans to free them from their papery skin, if you prefer.)
  • Use or Store: Use cooked chickpeas in your favorite recipes or store them in an airtight container in the fridge for up to 4 days. Alternatively, you can store the dried and cooled cooked chickpeas in the freezer for up to 6 months.

Notes

  • Cooking Liquid - I typically use a mixture of broth and water (4-cup box of broth + 2-Cups filtered water) for this recipe as it gives the chickpeas some flavor; however, you can use just one or the other. Or feel free to add some white wine or whatever flavorful liquids you love
  • Garlic, Onion, & Bay Leaf - all are entirely optional; however, they will lend lovely savory flavor to the garbanzos.
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 123kcal    Carbohydrates: 21g    Protein: 6g    Fat: 2g    Saturated Fat: 0.2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 0.5g    Sodium: 408mg    Potassium: 295mg    Fiber: 6g    Sugar: 4g    Vitamin A: 33IU    Vitamin C: 2mg    Calcium: 45mg    Iron: 2mg

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