Instructions

1. Pour the dried chickpeas into a colander and rinse them well with cold water. Transfer them to a bowl, and fill the bowl with enough water to cover the chickpeas completely. Soak the legumes for at least four hours, or overnight in the refrigerator, to soften.

2. Drain the presoaked chickpeas in a colander and pour them into a pot. Add 3 cups of water for every cup of chickpeas, then bring the pot to a boil. Reduce the heat and simmer the chickpeas for about an hour.

3. Remove your pot from the heat and add two to three cups of ice. Alternatively, drain off part of the hot water and top up the pot with very cold tap water. This "shocks" the chickpeas, causing the outer skin to crack and loosen. Stir the chickpeas, using a slotted spoon to scoop the skins out of the pot as they float to the top.

4. Drain the chickpeas in a colander, inspecting them for any remaining skins. Remove any remaining skins by rubbing the chickpeas between your fingers with a light pressure.