If you use the canned chick peas, rinse them well to remove the sodium. If using dried chick peas you have to soak them overnight in cold water. Then rinse, cover with water and boil until tender.

Place in slow cooker, cover with water again. Variation use fresh or stewed tomatoes of equal volume to the cooked chick peas.

Add in spices; stir well. Cover u0026 cook on low setting for minimum of 24 hours. The longer this cooks the more pervasive the spices soak into the chick peas.

To thicken the sauce, once cooked, remove u0026 mash about 1/2 cup of the chick peas. Stir back into slow cooker.