The most common way to cook chickpeas is by boiling. Put the drained chickpeas in a large saucepan or stockpot and cover them with about 3–4 inches (7.6–10 cm) of cold water. Mix in 1 Tbsp (15 mL) baking soda. Then, cover the pot with a lid or a clean dish towel and let the chickpeas soak overnight. Since the peas will absorb a lot of water, check on them after a few hours and add more water if the level starts to get too low. Drain and wash the chickpeas, then put them in a clean vessel and add enough water to cover the peas. Add about ¼ tsp (1.4 g) of salt for every 2 qt (2 L) of water you use. Bring water to a boil over medium-high heat, then reduce heat to medium-low and simmer until peas are tender, 1–2 hours. Drain the peas and wash them under running water for 30 to 60 seconds. Season the peas to taste and serve them as a side dish, or add them to your favorite recipe that calls for chickpeas. For tips on cooking chickpeas in the slow cooker, read on!
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