Directions

1. 1. Add the chickpeas to a large bowl and fill with water. Leave to soak overnight for 12 hours.
2. 2. Drain and rinse the chickpeas. Add to a pressure cooker. Add cold water until the chickpeas are covered by 2-3cm of water.
3. 3. Once the pressure is reached, cook on a low heat for 15-20 minutes. Store in the fridge for up to 5 days, or freeze in portions for up to 6 months.