Our focus is New World Foods and heirloom varieties, so I have to admit I feel like a bit of a sell out offering chick peas. But they're one of my favorites. One of my growers grew them this summer and I have a limited supply. The first time I made them, it took four hours in the slow cooker, unsoaked! When I've made commercial garbanzos, it's taken a full 12 hours at times. A classic Mexican soup using garbanzo beans is Caldo Tlalpeño. There are several versions but the best are basically a chicken soup, seasoned with chipotle chiles and packed with garbanzos and garnished with cool avocado. This seems to be a typical recipe.