- Level: Easy
- Total: 4 hr 5 min
- Prep: 5 min
- Cook: 4 hr
- Yield: 2 pounds cooked chickpeas, about 6 cups
Ingredients
7 cups water
1 pound dried chickpeas, sorted and rinsed
1/4 teaspoon baking soda
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.
