Not-Canned ChickpeasBy Today's Parent
- 1 900g bag dried chickpeas
- 1/4 tsp baking soda
- Place chickpeas in a large bowl and cover with about 10 cups water. Let soak 2 hrs or overnight.
- Drain chickpeas and place in a slow cooker or pot. Add 10 cups water and baking soda.
- For stovetop cooking, bring water and chickpeas to a boil. Then turn heat to low and simmer gently for 25 to 40 min, or until tender. For the slow cooker, cook on low for 4 to 6 hrs. Drain.
Nutrition (per serving)
- 12 g,
- 36 g,
- 3 g,
- 6 g,
- 227 mg.