cold water to stop the cooking process
and drain any excess liquid.
- Store the beans in the refrigerator for
up to 1 week or in the freezer up to 3
months.
To make this dish in a 5-quart (4.74-L)
slow cooker, use 6 cups (1.36 kg) dried
chickpeas and 8 cups (1.90 L) water.
Cook on high for 4 hours. A double
recipe makes 14 cups (3.32 L).