Slow Cooker Chickpeas

1. Place beans in a large bowl. Cover completely with filtered water (3x the amount of water to beans) and add the juice of the lemon.

2. Allow to sit in a warm spot in your kitchen for at least 8 hours.

3. When ready to cook, turn your slow cooker to high. Rinse and drain beans well until the water runs clear.

4. Place beans in slow cooker and cover with 1 inch filtered water above the beans. Turn to low and cook for 6-8 hours until beans are tender.

5. Extras can be frozen for quick chickpeas for future dishes.