I soaked some chickpeas overnight but this morning looks absolutely crazy. Can I just put my presoaked chickpeas in the slow cooker, or are they like some other beans where they have to boil properly to be easily digestible? I don't know what I'm going to make with them yet, maybe hummus, maybe just fry them in bacon fat with lentils for crunchy rice topping... don't know. Just felt like I need to eat chickpeas.
There are so many contradictory resources online, I thought I would come here for proper know how. Any sources you recommend for cooking dry beans and peas like chickpeas?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)