Using Dry Chickpeas: Add 1/2 lb. dry chickpeas (1 1/4 cups) picked and rinsed, 1/4 teaspoon baking soda, 4 cups of water and if you have hard water, add a 1/4 teaspoon of kosher salt (to soften the water) to the crock pot and cook for 4 hours on the high setting or 8 hours on low.
Using Canned Chickpeas:In a medium saucepan, add canned chickpeas (drained and rinsed), baking soda and enough water to cover the chickpeas by a few inches (about 3 cups) and bring to a boil. Reduce heat and cover pot, leaving the lid ajar to avoid an overspill. Let simmer for 15-20 minutes.