Prep 10 mins
Cook 12 hrs
A lot easier than you might think!
- Place chick peas in 1 quart sauce pan and cover with water. Water should reach about 2 inches higher than chick peas.
- Add Salt and pepper to taste.
- Refrigerate for 10 hours or overnight.
- Remove from fridge and bring to rapid boil over high flame.
- Lower flame and simmer until skins begin to peel and desired softness is reached - approximately 2 hours.
- Drain and refrigerated until ready to serve.