Cooked Chickpeas Or Garbanzos (Slow-Cooker) - cooking recipe

Ingredients

3 cups chickpeas, cleaned and washed
5 cups water

Preparation

A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
Refrigerate for a week, freeze for up to 3 months.