Cook: Soak with plenty of water for 8 hours or overnight in a  large enough bowl as the chickpeas will expand. Drain and rinse, then transfer a pan and cover the chickpeas with water by 2 inches. Bring the water to boil, then simmer for 20 to 25 minutes for firmer or, 40 to 50 minutes for a softer texture. 


Origin: Argentina.



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