Prepare chickpeas ahead of time in a slow cooker and store for use in your favourite dishes.
Special equipment: a 2 1/2-quart slow cooker
Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.