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Cooked Chickpeas or Garbanzos (Slow-Cooker)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.82
Energy (kCal)2268.0
Carbohydrates (g)377.7
Total fats (g)36.24
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours. | 2. Check to see whether they are tender enough for you - they should not be mushy. If done, drain. | 3. Refrigerate for a week, freeze for up to 3 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 3 cups washed 2268.0 377.7 122.82 36.24
    water 5 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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