Cooking Chickpeas in Your Slow Cooker
- Dissolve 3 tablespoons of salt in 16 cups (4L) of cold water.
- Soak 1 pound (2½ cups) dry chickpeas in the salted water overnight in a covered bowl or pot.
- In the morning, drain the water and rinse the chickpeas. Place them in your slow cooker, cover them with about 1-inch of water and cook until tender. Low for 8-10 hours or high for 4-5 hours.
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