Chick Peas

You cannot skimp the soaking of chick peas — they must be soaked overnight. Wash them first, then put them in a bowl large enough for them almost to double in size. Cover well with water and after their soaking cook them gently in the same water. A pinch of bicarbonate of soda softens the water and shortens the cooking time (rain water is, in fact, the best thing to cook all pulses in). Add no salt until the peas are almost tender. Cooking time depends on the age of the peas: new, they can take as little as half an hour, old, up to two hours.