- 7 cups water
- 1 pound dried chickpeas, sorted and rinsed
- 1/4 teaspoon baking soda
- Special equipment: a 2 1/2-quart slow cooker
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.