SMART TIPS

SOAK: To soak chickpeas, place in a large container, fill with cold water to 15cm above the chickpeas and refrigerate overnight.

COOK: To cook chickpeas, place soaked, drained chickpeas in a large, heavy-based saucepan. Cover with cold water, to at least 15cm above. Place over medium heat. Add a pinch of bicarbonate of soda. Bring to a simmer; cook for 60-90 minutes, or until tender. Drain and refresh with cold water. STORE: Cooked chickpeas are best stored in an airtight container covered with clean water. Remember that in recipes, 1 cup dried chickpeas equals 3 cups chickpeas when soaked and cooked.