Slow Cooker Chickpeas

• 7 cups water
• 1 pound dried chickpeas, sorted and rinsed
• 1/4 teaspoon baking soda
• Special equipment: a 2 1/2-quart slow cooker

1. Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker.
2. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender.
3. Drain and serve immediately, or use in desired dish.

water, chickpeas, baking soda, slow cooker

Taken from www.foodnetwork.com/recipes/alton-brown/slow-cooker-chickpeas-recipe.html (may not work)