Ranchero Chickpeas

August 22, 2013

Ranchero Chickpeas

Lorraine Glazar, Tucson CSA

1 cup dried chickpeas (garbanzos)
2 cups warm water
1 ½  tablespoon salt

Mix salt into warm until dissolved.  Put in chickpeas and let soak overnight.  In the morning, drain the chickpeas and lightly rinse them in running water.  Put them in the slow cooker and add:
1 fresh hot chile (jalapeno, Serrano, guero) cut in half (or sub 1 tsp red pepper flakes)
2 cloves garlic smashed or put through the garlic press
1 bay leaf
½ cup chopped onion

Add at least 2 cups water, or more if needed to cover the ingredients.  Cook on low for six hours.  Remove bay leaf, whole chile, and garlic cloves if you smashed rather than minced them.


1 can (14-15 ounces) diced tomatoes and their juices
1 whole roasted green chile, stem and seeds removed, diced (or one small can green chile, diced)
1 teaspoon cumin
½ to 1 teaspoon salt
½ to 1 teaspoon chile powder

Continue to cook on low for 2 to 4 more hours, checking to make sure there is enough liquid is in the slow cooker to keep ingredients covered.  After two hours, check chickpeas for tenderness.  Once they are soft enough to your liking, you can 1) set the slow cooker to warm and eat when ready; or 2) let them cook with the cover off on high until more liquid has evaporated, then eat.  The first way they will have a broth, the second way will be more like cooked beans.

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