In a 6-7 quart crockpot, add 3 quarts of water and center the chicken in the middle of the crock.

To the crock, add the carrots, celery (and any leafy greens from the celery), onion, potatoes, and soaked garbanzo beans.

Sprinkle in 1 tsp of salt and a dash of pepper; mix in.

Cover the crockpot and cook on low for 8 hours.

After the eight hours, remove the chicken from the crockpot, and separate the legs/thighs, wings, and breasts.

Serve each plate with chicken, its broth, and a generous portion of garbanzo beans and vegetables.

Season with salt and pepper and each drizzle each plate with extra virgin olive oil and red wine vinegar.