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  • 1 cup of dry legumes gives you 2-3 cups when cooked
  1. Soak required chickpeas overnight in a large bowl with cold water just covering the peas
  2. The next day drain and rinse, removing any rocks or shriveled peas
  3. Bring water to the boil in a suitable sized saucepan according to the quantity requirements and add chickpeas
  4. Lower to a simmer and cook for 20-30 minutes or until soft
  5. Drain and rinse, allow to cool before storing in an airtight container in the fridge for up to 4 days
Recipe by Nadia Felsch at