A great way to cook chickpeas is in the slow-cooker. No worries about water boiling away, and the beans are much less inclined to split apart. You'll get beautiful cooked chickpeas every time.
If you haven't pre-soaked the chickpeas overnight, spread the dried beans on a baking sheet and throw out any stones. Rinse well.
Place the beans in the slow cooker with the vegetable broth (or water), onion, salt, and dried pepper if using. Cover and cook on high for 3 hours or until tender.
Drain, but reserve any leftover liquid to use as a substitute for vegetable broth in recipes. Discard the onion and dried pepper.
Store the cooled beans in the refrigerator for up to 4 days, or in the freezer for up to 6 months.
1 cup of dried chickpeas generally yields 3 cups of cooked beans. If you want to change your servings, just click on the linked "12" in Servings, and use the slider bar. It will automatically adjust the ingredient amounts for you.
Calories were calculated using the VeryWell Fit nutrition calculator for 12 servings, 1/4 cup per serving. Calories calculated using vegetable broth. Using water would reduce calories per serving to 13kcal.
Alternate vegetables and herbs can be added to the cooking broth to infuse more robust flavors to the beans. If you use herbs that easily fall apart such as thyme or oregano, however, wrap them in cheesecloth before adding to the cooking broth. This makes for easy removal at the end of cooking.