Chickpeas - Slow Cooker Chickpeas
Raw cooked from scratch - Adapted to fit small 1 1/2 Qt Slow cooker
- 3 1/2 cups water
- 1/2 pound dried chickpeas, sorted and rinsed
- 1/8 teaspoon baking soda
- Special equipment: a 1 1/2-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.