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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presadh manjula
[email protected]Can't wait to try this recipe!
Jawad Haydar
[email protected]Thanks for sharing this recipe!
Vivo Y20
[email protected]This recipe is a keeper!
MD Simon Miah
[email protected]I'm definitely going to be making these chickpeas again and again.
Gulam Novi
[email protected]These chickpeas are a great source of protein and fiber.
kilo Padilla
[email protected]I love the flavor of these chickpeas. They're so nutty and earthy.
Md Likab Hasan Niloy
[email protected]These chickpeas are so versatile. I've used them in everything from salads to soups to curries.
Am Shyem
[email protected]I love using my slow cooker to cook chickpeas. It's so easy and convenient. I just set it and forget it!
Precious. M Pondamali
[email protected]These chickpeas are a lifesaver! I always have a batch cooked in my fridge so I can easily add them to salads, soups, and stews.
Neville Curet
[email protected]I'm a huge fan of slow cooker recipes, and this one is no exception. The chickpeas are so easy to prepare, and they come out perfectly every time.
Shariq ahmed
[email protected]I've been cooking chickpeas in my slow cooker for years, and this recipe is by far the best. The chickpeas are always cooked evenly and have a great texture.
Breadyn Lee
[email protected]These chickpeas turned out perfectly! They were so tender and flavorful. I used them to make a delicious salad with roasted vegetables and feta cheese.