Cooked Chickpeas or Garbanzos (Slow-Cooker) |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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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. Ingredients:
3 cups chickpeas, cleaned and washed |
5 cups water |
Directions:
1. 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.
2. Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
3. Refrigerate for a week, freeze for up to 3 months.
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