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slow cooker indian roasted chickpeas

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Total: 610 minutes


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Step 1

Drain garbanzo beans. In a large mixing bowl, combine all the ingredients and mix well.

Step 2

Transfer mixture to a 5-quart slow cooker. Cover, but prop the lid open on the side for the steam to escape. Turn the heat to high and cook for 5–6 hours, or on low for 10 hours, or until the beans are dry and crunchy.

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