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Chickpeas
Baking Soda
Water
Kosher Salt
Bay Leaves
Garlic Cloves

Slow Cooker Chickpeas

Total time: 250 min
Servings: 2 c.
Equipment: Slow Cooker
  • 2 c. Chickpeas
  • 1/2 tsp. Baking Soda
  • 7 c. Water
  • 1/4 tsp. Kosher Salt
  • 2 Bay Leaves, to taste
  • 2 Garlic Cloves, lightly smashed
  • In a 2½-quart slow cooker, put the chickpeas, 1/2 teaspoon baking soda, 7 cups water, a big pinch of kosher salt, bay leaf, and garlic.
  • Cover and cook on high heat for 4 hours, or low heat for 6 to 8 hours, or until tender.