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Do I need to soak my dried chick peas first, before adding them? Or can I just add them to the crock pot? I've never worked with dried chick peas before....wondering if I need to zip back to the market and get canned ones.
 

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^^^ In my experience, chick peas are one of the beans that take longer to cook, compared to navy or pinto beans. I always soak them. They would cook without presoaking, but it would take them longer and the other things in the stew would probably be overcooked.

EDITED TO ADD: I read the recipe and it doesn't say anything about presoaking. I don't know if that was an error, but the directions don't say to soak them first. (This recipe sounds yummy BTW- too bad I've already cooked the butternut squash I grew this past summer.)

EDITED TO ADD AGAIN: correction: it sounds yummy except for the addition of cilantro at the end. But if you like the stuff, enjoy! I'll just leave it out if I make this, or maybe substitute parsley. I still think the chickpeas should be soaked first though.
 

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I've got everything in the slow cooker now. Hopefully it works out. I am a bit nervous though, because I've never made a curry before, and I am worried all the veggies are going to turn to mush.
 

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^^^ In my experience, chick peas are one of the beans that take longer to cook, compared to navy or pinto beans. I always soak them. They would cook without presoaking, but it would take them longer and the other things in the stew would probably be overcooked.

EDITED TO ADD: I read the recipe and it doesn't say anything about presoaking. I don't know if that was an error, but the directions don't say to soak them first. (This recipe sounds yummy BTW- too bad I've already cooked the butternut squash I grew this past summer.)

EDITED TO ADD AGAIN: correction: it sounds yummy except for the addition of cilantro at the end. But if you like the stuff, enjoy! I'll just leave it out if I make this, or maybe substitute parsley. I still think the chickpeas should be soaked first though.
Well hopefully it isn't botched because I didn't soak the chickpeas. I spent a lot of money buying all the stuff for this recipe, and will be pretty pissed if it doesn't turn out. Fingers crossed.
 

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^^^^That seems to be the norm for Indian cooking though: food is usually well-cooked. At worst, the chickpeas will be chewy. It will probably be great.

Have you had food like this in restaurants, or at friends'?
 
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