COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)
Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.
Provided by duonyte
Categories Beans
Time 4h10m
Yield 8 cups
Number Of Ingredients 2
Steps:
- A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
- Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
- Refrigerate for a week, freeze for up to 3 months.
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