Instructions: Heres a recipe from Jane Brodys Good Food Gourmet that claims to "de-gas"

chickpeas:
Drain the chickpeas, and sprinkle them with the baking soda, tossing the chickpeas to coat them well. Put the chickpeas in a large saucepan. Let the chickpeas stand for 30 minutes Add enough water to cover the chickpeas, bring the water to a boil, and boil the chickpeas for 2 minutes. Drain and rinse the chickpeas with cold water. Add more cold water to the pan, and rub the chickpeas gently to remove their skins. Keep pouring off and adding new water until all the skins are gone. Drain the chickpeas. Place the chickpeas in a large saucepan. Add the broth and the 2 cups of water, and bring the liquid to a boil. Reduce the heat, and boil the chickpeas gently for 50 minutes or until they are nearly soft. Add the carrots, onions, lemon juice, salt(if desired), and pepper. Return the soup to the boil, reduce the heat, and simmer the soup 10 minutes longer or until the chickpeas and veggies are soft.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.