Recipe Ingredient

Slow Cooker Chickpeas

• 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.