1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight for at least 12 or up to 24 hours. 2. The next day, drain the chickpeas. Place a large pot over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. 3. Add the water and bring to a boil. Reduce heat to a simmer, and cook, skimming off any foam and any skins that float to the surface. 4. The chickpeas will need to cook for 10 to 40 minutes, depending on the type and freshness, sometimes even longer. Start checking them after 10 minutes, and then check every 2 minutes after that. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger. ---------------------------------------------------------------------------
Nutrition
Ingredients
