1 pound (½ kg) chickpeas (Chickpeas defrost nicely)
Soak chickpeas in a large bowl with half a gallon (2 liters) of water overnight (or for at least 10 hours).
Drain the water.
Transfer to a pot and cover with water. Bring the water to a boil and cook for one and a half hours on low heat. Check if chickpeas are soft, and cook for another half hour if necessary. Drain the water.
Season with ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon olive oil.
After cooling, separate into small portions and freeze in Ziploc bags to be served at a later date.