- Plan ahead: If you start these early in the morning (7 or 8 am), they likely will be ready by dinner time, but all beans cook at different rates, and if your beans are old, they may take as long as 10 hours to cook. If you want to speed the process up, soak the beans in cold water over night.
- Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don’t, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick.
- 1 lb. dried chickpeas no need to soak
- 1 half of a small onion, halved through the core to keep it intact, peeled
- 1 bay leaf
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon crushed red pepper flakes, optional
- 1/4 cup olive oil
- Place all of the ingredients into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 8 to 10 hours or until the beans are done. Note: All beans cook at a different rates. Start checking at the 4-hour mark. They likely won’t be done, but if your beans are especially fresh, they might be done.
- Once the beans are cooked, taste for salt. Add more salt to taste (or, better, wait to add salt to taste till later, when you use the chickpeas in whatever dish you are using.) Note: The beans develop more flavor as they cool in their cooking liquid, which will continue to season them.
- Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well. Freeze for up to 3 months. Store in the fridge for up to a week.
- Category: Beans, Legumes
- Method: Slow Cooker
- Cuisine: American
Keywords: chickpeas, beans, garbanzo, slow cooker, crockpot, dried, simple, easy