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+ servings

Slow Cooker Chickpeas

There are only about 10 ingredients in our pantry that we get panicky if we run low on, and dried chickpeas (or garbanzo beans…same thing) are number seven on that list.
Throw a pound of chickpeas in a slow cooker (no soaking required) and just like that, you can replace four cans. Not only do they taste better in the long run, they’re a heck of a lot cheaper. Slow Cooker Chickpeas are extremely creamy and ideal for pureeing into hummus.
Chickpeas, like most dry legumes, should be sorted to remove debris and then rinsed to remove dirt before cooking. Spread the dried beans out into a single layer on a rimmed baking sheet (or half sheet pan) and toss out any shriveled or dark beans as well as any small rocks (which are never good eats, by the way). Move the beans to a colander and give a quick rinse under cool water before cooking.
This recipe first appeared on Season 14 of Good Eats.
Alton Brown's Slow Cooker Chickpeas Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 4 hours
Yield: 6 cups


  • 7 cups water
  • 1 pound dried chickpeas, sorted and rinsed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda

Specialized Hardware

  • 2 1/2-quart slow cooker


  • Combine the water, chickpeas, salt, and baking soda in a 2 1/2 quart slow cooker. Cook for 4 hours on high or 6 to 8 hours on low until the chickpeas are tender, but not mushy.
  • Divide the cooked chickpeas into four 15-ounce increments (the size of a standard can of chickpeas), and cover with about 1/2 cup of the cooking liquid.
  • Puree into hummus, add to salads, or store in airtight containers in the fridge for up to 1 week.