Soak overnight in water to cover: (Approximately 1 c dry garbanzos in 3 cups water).
For soft custard texture--use 6 Tablespoons slurry per cup of liquid.
For very firm texture--use 12 Tablespoons per cup of liquid.
Boil 20 minutes. Strain. Pour ...
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For soft custard texture--use 6 Tablespoons slurry per cup of liquid.
For very firm texture--use 12 Tablespoons per cup of liquid.
Boil 20 minutes. Strain. Pour ...
More Information