Just like all nuts, seeds, grains and pulses, chickpeas contain food phytate which can bind minerals and prevent their full absorption, which can make them a little hard to digest once you actually consume them.u003cbr/u003eu003cbr/u003eSoaking chickpeas first can help not only make the minerals they contain more bioavailable, it also makes them far easier to digest so it is always recommended to do so, in fact, soaking some chickpeas overnight (At least eight hours) will result in a far quicker cooking time when you come to prepare them. u003cbr/u003eu003cbr/u003eAll you need to do is put the chickpeas in a bowl with tap water and cover them by a few inches to let the water work its magic.