Raw cooked from scratch - Adapted to fit small 1½ Qt Slow cookermore
pound dried chickpeas, sorted and rinsed
teaspoon baking soda
Special equipment: a 1½-quart slow cooker
Place the water, chickpeas, and baking soda in a 1 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.