Cooked Chickpeas or Garbanzos (Slow-Cooker)

Cooked Chickpeas or Garbanzos (Slow-Cooker)

Ingredients:
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
water, bottled, generic

Directions:
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.