Print
Total:
4 hr 5 min
Prep:
5 min
Cook:
4 hr
Yield:
2 pounds cooked chickpeas, about 6 cups
Level:
Easy
Total:
4 hr 5 min
Prep:
5 min
Cook:
4 hr
Yield:
2 pounds cooked chickpeas, about 6 cups
Level:
Easy

Ingredients

  • 7 cups water
  • 1 pound dried chickpeas, sorted and rinsed
  • 1/4 teaspoon baking soda

Directions

Watch how to make this recipe.

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.

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Step-by-step photos

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