7 cups water
1 pound dried chickpeas (sorted and rinsed)
1 teaspoon kosher salt
1/4 teaspoon baking soda (makes the water more alkaline, softens skins)
Combine the water, chickpeas, salt, and baking soda in a 2 1/2 quart slow cooker. Cook for 4 hours on high or 6 to 8 hours on low until the chickpeas are tender, but not mushy.
Divide the cooked chickpeas into four 15-ounce increments (the size of a standard can of chickpeas), and cover with about 1/2 cup of the cooking liquid.
The beans can be use right away or stored in airtight containers in the fridge for up to a week.
Slow Cooker Chickpeas are extremely creamy and ideal for pureeing into hummus.
For longer-term storage: Seal the cooked chickpeas and their liquid in zip-top freezer bags and freeze flat. Thaw frozen beans in the refrigerator overnight before using. The cooked chickpeas can be frozen for up to 3 months.
Makes about 4 pounds cooked chickpeas