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Slow-Cooked Chickpeas

Canned chickpeas (a.k.a. garbanzo beans) are great in a pinch, but they’re also expensive and too firm to blend easily into dips, plus they can taste a bit metallic. Use your June to make the creamiest, most delicious cooked chickpeas you’ve ever had and never look back. 4 hours on High will give you very tender chickpeas--perfect for blitzing into smooth, fluffy hummus--but for firmer chickpeas (such as what you’d want to stir into soups or stews), you may want to reduce the cook time by 30 minutes. For additional flavor, add aromatics like bay leaves, onion or shallot wedges, smashed garlic cloves and herb sprigs before cooking.

Prep Time — 30 min
Cook Time — 4 hours
Servings — 6
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Ingredients

1 pound dried chickpeas

8 cups water

1 teaspoon salt

¼ teaspoon baking soda

1 teaspoon salt

Tools

measuring cups

measuring spoons

spatula

liquid measuring cup

strainer

covered casserole dish

June Pan

June Oven

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Pick and sort the beans

Pick and sort the chickpeas, discarding any that are split or discolored along with pebbles and other debris. Transfer the chickpeas to a strainer and rinse thoroughly. Add the rinsed chickpeas to a large covered casserole dish or Dutch oven.

1 pound dried chickpeas

measuring cups

June Pan

strainer

covered casserole dish

Combine the ingredients

Add the water, salt and baking soda to the chickpeas. The liquid should cover the chickpeas by 2-3” (add more water, if needed, depending on the shape/size of your cooking vessel). Stir gently and cover.

8 cups water

1 teaspoon salt

¼ teaspoon baking soda

liquid measuring cup

measuring spoons

spatula

June Oven

Slow cook the chickpeas

Transfer the casserole or Dutch oven to the bottom shelf of the June Oven. Slow cook the chickpeas on High for 4 hours, until the chickpeas are very tender. June will notify you when the chickpeas are ready.

Finish and cool the chickpeas

Remove the covered dish from the June Oven and carefully uncover. Season with salt and stir to combine. Allow the chickpeas to cool to room temperature. If desired, cover the chickpeas and refrigerate up to 5 days or freeze up to 6 months, until ready to use. Defrost chickpeas before using.

1 teaspoon salt

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