Cooked, Plain White Chíckpeas (Sookha Kabhuli Chana)

• annokset: 7 cups

Ainekset

3 cups (681 g) whole, dried white chickpeas, picked over and washed

5 cups (1.19 L) water

Ohjeet

Put the chickpeas and water in the slow cooker.

Cook on high for 4 hours.

Rinse the beans in a colander with 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).