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- Level: Easy
- Total: 4 hr 5 min
- Prep: 5 min
- Cook: 4 hr
- Yield: 2 pounds cooked chickpeas, about 6 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 82 mg
- Level: Easy
- Total: 4 hr 5 min
- Prep: 5 min
- Cook: 4 hr
- Yield: 2 pounds cooked chickpeas, about 6 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 82 mg
Ingredients
Directions
Special equipment:
a 2 1/2-quart slow cooker- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
