Directions:

1. Soak chickpeas in water for 4 hours until they are expanded, drain the water and set aside.
2. Cut the chicken into chunk, and then blanch with boiling water and rinse with water. Put chicken and chickpeas into the pot and fill with 1200 ml water.
3. Add jujubes and ginger to the pot from step 2.
4. Boil the water with medium high heat, and skim off the scum on the soup. Put the lid on, turn to medium heat and cook for 40 minutes.
5. Turn off the stove, and salt to taste.