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How to Cook Canned Chickpeas With Baking Soda
Baking soda makes the chickpea more alkaline. The skin of a chick pea may not have flavor, but there are necessary impurities. I didn't eat anything, you know. But i do think the skin on the chick pea is one of the things that would take it to a transcendent flamel yong tats fea,. There's no way you could do that on a large batch. Unless there's some machine that does it, which maybe there is.
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