Combine all the ingredients in a 6-quart slow cooker, stirring to combine.
Cook on high for 3 hours or low for 5.
Taste and add additional salt or vinegar if you like. If the chickpeas are dry or you prefer a saucier consistency, add more water.
Serve the barbecue chickpeas piled high on whole-wheat or gluten-free buns, topped with slaw and hot sauce if you like things spicy.Or, serve a generous portion with cooked greens and cornbread to make substantial and satisfying vegetarian barbecue plate.5-Ingredient Everyday Creamy Cabbage Slaw and One-Bowl Cornbread Muffins make for easy and tasty side dishes.