Chickpeas

If you want to try cooking chickpeas from scratch in the slow cooker - this is an easy way to do it. (This recipe can be doubled or tripled.  Once cooked, the chickpeas will keep for 4-5 days covered, in the fridge.  They can also be frozen, in an airtight container, for 6 months.)

1 cup  dried chickpeas
3 cups water

Soak beans in water for 6 hours to overnight.  Drain and rinse thoroughly.

Combine chickpeas and fresh cold water.  Cook on Low for 12 hours, or on High for 6 hours until the chickpeas are tender. (pop one in your mouth to test for texture.

Drain the chickpeas and rinse.  Use them in your favourite recipe.