Guest guest Posted April 2, 2001 Report Share Posted April 2, 2001 * Exported from MasterCook * Slow Cooked Chickpeas Recipe By :Adapted From Slow Cooker Cooking, Lora Brody Serving Size : 0 Preparation Time :0:00 Categories : Beans & Legumes Slow Cooker Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried chickpeas -- rinsed, drained & picked over 6 cups water 1 teaspoon salt freshly ground black pepper Place the chickpeas and water in the insert of the slow cooker. Cover and cook on high for 6 hours or until the chickpeas are tender when cut or mashed. Add the salt and pepper to taste. Drain and use as desired. S(ISBN): " 0-688-17471-X " Copyright: " 2001 " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2174mg Sodium. Exchanges: . NOTES : Cooked chickpeas are used in many recipes from many cuisines. They appear in Indian curries, Spanish soups, Lebanese stews, and Middle Eastern salads. Starting with dried chickpeas is better than using canned ones. The nutty, almost sweet taste of cooked chickpeas (garbanzos in Spanish) sings out loud and clear; wait until you taste the Hummus on page 26. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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