Ingredients

• 7 cups water
• 1 pound dried chickpeas, sorted and rinsed
• 1/4 teaspoon baking soda

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a 2 1/2-quart slow cooker
3. Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.