Start by rinsing the dried chickpeas under cold water. This step is important as it removes dust and any impurities. Take a moment to appreciate the beauty of the chickpeas. They might look plain, but they hold potential.

Place the rinsed chickpeas in your slow cooker. Layer in the halved onion and smashed garlic cloves. Adding these ingredients now allows their flavors to develop beautifully.

Drizzle the olive oil over the chickpeas. Sprinkle in the ground cumin, kosher salt, and crushed red pepper flakes if you’re feeling adventurous. Add the bay leaf to infuse that earthy aroma into the mix.

Pour in enough water to cover the chickpeas by about two inches. This will prevent any dry spots and ensure even cooking. Give it a gentle stir. You want to feel like you’re gently coaxing the flavors together.

Cover the slow cooker and set it to low for about 6 to 8 hours. The longer they cook, the creamier they will get. I usually recommend checking at the 6-hour mark. If you want to enjoy them in the evening, start your slow cooker in the morning.

After cooking, remove the onion and bay leaf. Taste the chickpeas for seasoning. This is where you can adjust with more salt or oil as necessary. Feel free to add a splash of lemon juice for extra brightness.

Once you’ve adjusted the flavors to your liking, serve the chickpeas warm, or let them cool down for storage. When stored properly, they can last in the fridge for up to five days. Or use that extra time and freeze them for meal prep later on.