Cooked Chickpeas: Ultra-Creamy Homemade Garbanzo Beans

Instructions:

1. Inspect and Rinse: Tip the dried chickpeas onto a clean tea towel and inspect them for any small stones or damaged beans. Transfer the good beans to a colander and rinse thoroughly under cold running water.
2. Soak Overnight: Place the rinsed chickpeas into the large pot. Cover them with 8 cups (2 litres) of cold water. If using, stir in the Bicarbonate of Soda now. Allow the chickpeas to soak for 8 to 12 hours at room temperature, or overnight.
3. Drain and Rinse (Again): Drain the soaked chickpeas completely using the colander. Rinse them thoroughly under cold water to remove any foam or dissolved solids from the soaking process.
4. Add Fresh Water: Return the rinsed chickpeas to the large pot. Add 10 cups (2.5 litres) of fresh cold water and the bay leaves (if using).
5. Bring to the Boil: Place the pot over high heat and bring the water to a rolling boil. Skim off any residual foam or scum that rises to the surface using a spoon.
6. Reduce and Simmer: Immediately reduce the heat to the lowest setting possible to maintain a gentle, consistent simmer. Cover the pot loosely and simmer for 60 to 90 minutes. Check for doneness after 60 minutes.
7. Season: Once the chickpeas are perfectly tender (easy to crush between your fingers), remove the pot from the heat. Stir in the 1 tablespoon of fine sea salt. This salting must be done now, as salting earlier can toughen the skins.
8. Cool in Liquid and Store: For the best flavour and texture, let the Cooked Chickpeas cool down completely in their cooking liquid. Once cooled, drain and store in the fridge for up to 5 days, or portion them into freezer bags for longer storage.