Simmer | Chickpeas simmered in water

Simmer | Chickpeas simmered in water

1. Soak 300g of dry chickpeas in soft water for 6 hours in the fridge, then serve
into the kakugama. Cook on medium heat without the lids.
Once the water simmers, close the lids and cook on low heat for 40 minutes.

2. Though they are cooked to the core, the chickpeas maintain their shape, without any damage on their surface.Some scum appears on the surface, but
the boiling water remains clear.

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