1 cup dried chickpeas (garbanzo beans)
1 tsp salt
4 cups water
2 crushed garlic cloves
1 tsp cumin
1/4 tsp curry
1 T olive oil
Combine chickpeas, salt, and water in slow cooker and cover. Cook on LOW for about 8 hours, or until chickpeas are very soft. Drain and reserve the liquid in the slow cooker. Mash the chickpeas with a potato masher, a fork, or mix with a hand mixer until creamy. Add about 1/3 cup of the reserved liquid back in to cream a mashed potato consistency. Stir in the garlic, cumin, curry and olive oil. Add more liquid, if needs be. Serve with pita bread or fresh raw veggies.
Review:
Eh. It was okay. What I really wanted to add for a punch of flavor was lemon juice, but I was all out. I think that would have really kicked up the flavor to a new level and made me more excited about it. Next time I’ll do that, but I still have about 2 cups of this batch left to eat. Those garbanzos really expand. 2 stars.
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