Chick peas (Garbanzos?)
I always soak them for a long time but the last lot I cooked, I soaked for 36 hours (changing water) and then boiled for the normal amount of time and longer - and longer. After 5 hours I gave up and chucked them away. The just wouldn't soften. Before you ask, they were well within the "Use by" date
Been asked to make a lot of hummous for a thing on Monday (Bank Holiday - don't ask). I've bought the chick peas from a different shop and I may cook them in my (not very) Slow Cooker. We will see what we will see.
I know, you're all about to tell me to use tinned/canned but it's not as good made from tinned chick peas.
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.