Soak the chickpeas in 4 cups of water for 6-8 hours - I leave them overnight.

Drain and rinse the chickpeas thoroughly. 

Add remaining 4 cups of water to chickpeas in a saucepan and boil over stovetop for 30 minutes.

You have the option of keeping the water used to cook the chickpeas - known as aquafaba - and use it as an egg replacer to make meringues. 

Keep in the fridge for 5 days and simply add at the end of any recipe since they are already cooked!