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Cooked Chickpeas or Garbanzos (Slow-Cooker)

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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.”
READY IN:
4hrs 10mins
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

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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