I threw together a slow cooker chickpea soup which came out really well, so I'll write it down here. My jumping-off point was a non-slow cooker recipe in the Times.
1 cup dried chickpeas (no need to soak them)
1 can diced tomatoes (14 oz)
2 bay leaves
1-2 sprigs rosemary
3 cloves of garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
Water (you can decide how much to use)
Drizzle of extra virgin olive oil
Put everything in the slow cooker and cook on low for about 5 hours. Alternatively, you could give the chickpeas and water a head start for an hour or so before adding everything else. The vegetables were completely tender but the chickpeas were slightly crunchy (but still very good).