1. 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. 2. Check to see whether they are tender enough for you - they should not be mushy. If done, drain. 3. Refrigerate for a week, freeze for up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
