so tinned chickpeas are getting pretty bloody expensive. so i bought dried ones in a bid to save money. They are currently boiling away after a day of soaking. my question is - anyone had any success with cooking them over a whole day in a slow cooker?
Chickpeas and other dried pulses need to be rapidly boiled for 10 minutes before simmering in order to deal with toxins that can otherwise make them indigestible and give you stomach-ache. I would recommend the soak, cook and freeze method..... cook fully before adding to the slow-cooker.
They won't cook in a slow cooker, even all day, they need proper boiling for 30-40 minutes. However if you cook a lot of beans and pulses might consider a pressure cooker for example - Well-soaked chickpeas will cook to perfection 9 minutes, plus about 10 minutes to depressurise. -Dried chickpeas can also be cooked directly in a pressure cooker. Add approximately 3 times as much water as chickpeas, and add a small amount of oil to reduce foaming. Cooking time is 40 to 50 minutes.
ooh thank you people, much appreciated... Glad to have freezer tips too. interesting about the pressure cooker as well, becknotts, my Dad used to swear by them. thank you - i knew you'd have the answers