Chickpea Soy Milk

Rinse chickpeas thoroughly and soak them for at least 8 hours.

Boil the soaked chickpeas in boiling water for 10 minutes, then drain.

Blend the boiled chickpeas and water in a blender until smooth.

Pour the mixture into a cheesecloth and squeeze out the juice, straining it.

Put the strained chickpea milk into a pot and simmer over medium-low heat for 5 minutes, stirring gently.

Add a pinch of salt or sweetener to taste and mix well.