The next day, drain and wash the chickpea, place into a cooking pot and cover with water about twice its volume.
When it comes to the boil, a lot of foam will form, skim off, turn the heat down and cook for 2 hours.
I don't add any aromatic plants (bay leaf, onion, rosemary) because I want the chickpeas to have a neutral taste, suitable for any dish (even for a dietetic sweet tart crust).