Cooked, Plain White Chickpeas
(Sookha Kabhuli Chana)
SLOW COOKER SIZE: 3½ QUART
(3.32 L); COOKING TIME: 4 HOURS
ON HIGH; YIELD: 7 CUPS (1.66 L)
3 cups (681 g) whole, dried white
chickpeas, picked over and washed
5 cups (1.19 L) water
- Put the chickpeas and water in the
slow cooker. (See page 47 for details on
making this dish without a slow cooker.) - Cook on high for 4 hours.
- Rinse the beans in a colander with
cold water to stop the cooking process