Soak the chickpeas in water overnight. They will double in size, so use enough water! Keep 1 tablespoon of the soaking water for later.
Blend the chickpeas and 2 cups of fresh water in a blender.
Strain the chickpea milk in a nut milk bag. I did this in batches so I could get all of the milk!
Pour the milk into a large pot and bring to the boil, stirring continuously (seriously, keep stirring it!). Cook for about 10 minutes or until you get a custard like consistency.
Remove from heat and keep on stirring until it is body temperature.
Pour the chickpea “custard” over into a glass container with a loose fitting lid. Stir in the soaking water and lemon juice.
Wrap the bowl in a tea towel and let the yogurt sit for about 12 hours at room temperature.
Now, add the vanilla extract and brown sugar. Whisk the yogurt and flavouring together until you get a smooth consistency, or blend it again in the nutribullet.
Serve! - add some of your favourite toppings and serve with your breakfast!