Super easy with vibrant flavor of an Indonesian classic.
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
In a crock pot, put the chickpeas, kale and 3 cups water. Pulse the remaining 1 cup water with the Indonsian Rendang starter in a high speed blender until smooth and well mixed.
Add starter to the crock pot. Cover and cook on low for 8 to 9 hours, or until chickpeas are soft and cooked through. Season to taste.