Soak the chickpeas in 3 quarts of water for 8-10 hours, or overnight.
Pour the chickpeas and any remaining soaking liquid into a crockpot along with another 3 quarts of water. Let cook on low for 8-10 hours.
Once chickpeas are soft all the way through, strain out the beans and let the liquid cool.
If the liquid is very thin, boil on medium-high heat for 5-10 minutes to reduce to the viscosity of egg whites.