Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

Cooked, Plain Black Chickpeas
(Sookha Kala Chana)

SLOW COOKER SIZE: 3½ QUART
(3.32 L); COOKING TIME: 4 HOURS
ON LOW; YIELD: 7 CUPS (1.66 L)

3 cups (681 g) whole, dried black
chickpeas (kala chana), picked over and
washed

5 cups (1.19 L) water

1. Put the chickpeas and water in the
   slow cooker. (See page 47 for details on
   making this dish without a slow cooker.)


2. Cook on low for 4 hours.


3. Rinse the beans in a colander with