Add chickpeas to a colander. Rinse the chickpeas under water until the water runs clear.
Slice onion in half.
Combine all ingredients except the onion, bay leaves, and parsley in the slow cooker. Place onion halves into the center. Lay parsley and bay leaves over the top.
Cover and set the crock pot to high. Cook for 5-6 hours.
Remove onions, parsley, and bay leaves and discard. Serve in bowls and season with a pinch of salt and pepper. Enjoy!
Notes
Should I add baking soda?No, the slow cooker does a great job softening the garbanzo beans without the use of baking soda.Can I use a different broth?Of course! If you're not concerned with keeping the meal vegetarian-friendly, you can substitute the vegetable broth for beef or chicken or you can use additional water.Should I presoak?Rinsing them in cold water until the water is white prior to adding them into the slow cooker is good enough. If you were going to cook them a different way (like on the stove-top), doing an overnight soak may be necessary.How to store: Chickpeas will last in the fridge for 3-5 days or in the freezer for 3 months. Please place them in an airtight container.