Slow cooked Chickpeas with Lemon, Celery and Dijon | Garden Of Eydie

Ingredients

• 2 1/2 cups dried chickpeas —(Prepare the day before-see below)
• 1/4 teaspoon baking soda
• 1-2 large yellow onions, coarsely chopped (2 cups)
• 1 large carrot, thinly sliced
• ½-1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes
• 1 1/2 cups no salt vegetable stock
• 1 piece fresh orange peel, avoiding the pith (about 3” x 1”)
• 1 cup coarsely chopped celery
• 2 tablespoons Dijon mustard, or Westbrae salt free mustard
• 1/4 cup freshly squeezed lemon juice or more to taste
• freshly ground black pepper