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Add the bicarb and stir continuously for about 30 seconds, until the mixture becomes foamy and light in colour.

Drain and rinse the chickpeas, put them in a large pan with the remaining bicarb and cover again with cold water.

Again, use proper measuring spoons, don’t heap unless so specified, and don’t use baking powder and bicarb interchangeably.

Bicarb is a great thing to have around – for example, you can sprinkle it into tea-stained cups to remove the stains.

Baking powder and bicarbonate of soda typically have shelf lives of one to two years, but storage is more important than numbers, and there is a school of thought that says bicarb lasts for ever.