Chickpeas it is going to be.'
So at around 6 pm I put the chickpeas on the 'fire' expecting them to be ready at around 7pm (will eat them at 9-10pm). And then looked up the preparation method!
Pasta and Chickpeas - InCucina.tv was the first one I found
Quote:
Preparation
Wash the chick peas thoroughly and soak them in sufficient water for 24 hours.
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(check: even did so for almost 48 hrs and rinsed them twice)
Quote:
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Then in the same water in a pot with 2 cloves of garlic and rosemary, salt and pepper and adding enough water to cover them, let them cook for 3 hours. In a pan put the peeled ripe tomatoes, the remaining garlic and the anchovy fillets and cook for 15 minutes.
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THREE HOURS? 
Quote:
When the chick peas are soft, add the sauce, then the pasta.
Serve hot.
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Do chickpeans and beans in general really need *this* much cooking time?
Lentils e.g. don't even need to be soaked and are ready in 20 minutes!
I assume the long soaking and cooking time is to get rid of the antinutrients and make them digestible? Last time I cooked chickpeas (as a cheat meal) I took 24hrs and cooked them for only 60 mins and had digestion problems..
Hmm should think about the bean-enzymes to help out if even 3 hrs of cooking isn't enough..