The ratio to follow is that 1 kg (2 lb 4 oz) of dried chickpeas will give you about 2.25 kg (5 lb) of cooked chickpeas. Wash the chickpeas and remove any stones or discoloured peas. Cover with warm water and soak overnight (three parts water, one part chickpeas). Drain and gently place the chickpeas into a large saucepan of warm water (five parts water, one part chickpeas). Bring to the boil and add 250 ml (9 fl oz/1 cup) cold water to slow things down a little. Bring to the boil once more and cook the chickpeas until they are plump and soft. This should take approximately 2 hours. Remove from the heat and allow to stand until the water reaches room temperature. Keep the chickpea stock as this has a lot of flavour, adds a lot of texture and can be used in many other dishes. The chickpea stock can be refrigerated for a few days.
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