Soak the Chickpeas: in a bowl soak chickpeas in 6 cups of water for 6-8 hours or overnight. After soaking, rinse and drain, then place in a pot with plenty of fresh water. Bring to the boil, then lower heat and simmer gently for 35 minutes or until the chick peas are thoroughly cooked through. Drain.
Pre-heat oven to 170°C fan forced and line a 20x20cm square tin with baking paper.
Make the batter: To a blender or a food processor, add all the ingredients except for the chocolate chips. Blend until smooth ~ 2 minutes. Carefully remove blades from the blender and stir the chocolate chips into the chickpea batter, reserving a few to sprinkle on top. Pour batter into tin and cook for approximately 40-45 minutes.
Allow to cool for 30 minutes before cutting.