SLOW COOKER CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- 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.
SLOW COOKER GET-WELL-QUICK ANCIENT WHEAT CHICKPEA SOUP RECIPE - (4.6/5)
Provided by Kathy_Hester
Number Of Ingredients 13
Steps:
- Please note: This recipe uses a 4 quart slow cooker. Add all the ingredients except for nutritional yeast, salt and pepper to a 4 or 5 quart slow cooker. Cook on low 8 to 10 hours (or on high 4 to 5 hours). Before serving remove bay leaves and rosemary stem. Add nutritional yeast if using as well as salt and pepper to taste.
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