Ben Collver wrote to All <=-
This recipe calls for cooked chickpeas. Begin soaking 3/4 c dry
chickpeas at least 3 1/2 hours before soup time. Allow 12 hours
for them to cook.
Dave Drum wrote to Ben Collver <=-
Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
and allow 30 seconds to open and drain the can. Bv)=
Shawn Highfield wrote to Dave Drum <=-
Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
and allow 30 seconds to open and drain the can. Bv)=
100%. ;) Only dried beans I bother with are lentil and split pea's. Everything else is from a can.
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