This step needs to be started a day in advance.* The night before you want to make your ravioli, rinse your chickpeas in cold water, place in a bowl, and fill the bowl with water. Let this all sit at room temperature overnight, for at least 8 hours.



The next day, drain water from the bowl, place the chickpeas in a pot, and fill the pot with cool water. Turn the heat to high on your stove, bring the water to a boil, and then reduce heat to a simmer with a cover on your pan. Simmer the chickpeas for about 3 hours, or until they are soft. Drain the chickpeas, salt them to taste, and set them aside.



*Note: I think this tastes the best, but for simplicity's sake you could definitely just use a can of chickpeas. Then, you just open the can and they are ready to go. Just be careful if there is any salt added.