I'm deep into this recipe and stuck on how to handle the canned chickpeas as opposed to the dried one's he calls for in the recipe?
It's near impossible to find raw chickpeas these days (even at WF) so I bought cans of pre-cooked ones. The recipe calls for soaking overnight (no longer necessary) and then has you cook the bake for 2 hours.
Won't that make a very elaborate mush???
How to adjust?
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