How to: Soak the dried chickpeas in water with 1 tsp of the bicard, soak overnight or ideally for 24 hours. Rinse and put in a pot and top with water and the 1/2 tsp of bicarb and bring to boil before turning down to a simmer and cook until tender. This could be about 2 hours. When the chickpeas are soft, but not mushy, drain and reserve some of the cooking water. If you have a pressure cooker, we found pressure cooking chickpeas (unsoaked) for about 40 minutes does the trick. Blitz the chickpea

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