Firstly follow the directions on the package. Usually this involves soaking the chickpeas for at least twelve hours in a bowl of cold water. Then rinse under running water, discarding any discolored peas.

Bring a large saucepan of filtered water to the boil and add the chickpeas.

Cook at a rolling boil for one to two hours in a large pan full of filtered water until they are tender but not mushy. The cooking time will depend on the size of the beans. Rinse under cold water and drain.

Chickpeas will double in size during this process so add plenty of water at both the soaking and cooking stages.