Cooked Chickpeas or Garbanzos (Slow-Cooker)

Recipe by duonyte
READY IN: 4hrs 10mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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