How to Cook Dried Chickpeas
To cook dried chickpeas, start by putting them in a large bowl and then covering them with at least 4 inches of cold water. Then, let the chickpeas soak in the water overnight or for at least 12 hours. Once the chickpeas are finished soaking, drain them and put them into a large pot with about 3 inches of cold water. Bring the water to a boil and then lower the heat to a simmer. Finally, let the chickpeas cook for 1 and a half hours before serving.
Browse the bulk section of your favorite supermarkets. Not all supermarkets will carry dried chickpeas. Find bulk chickpeas at any natural or whole food store. They are commonly sold in stores with a large bulk selection. Make sure the store’s bulk chickpeas have a high turnover rate. Although they are a dried food, they can go stale within a few months in bulk containers. Buy 1 lb. (454 g) of bulk chickpeas. Pour your chickpeas into a large bowl. Pick through them to remove chickpeas that have gone bad. Any legumes that are dark or smaller should be discarded. Cover the beans with at least 4 inches (10 cm) of cold water. They will need to absorb the extra water overnight. Discard any beans that float to the top of the bowl.  Add 1/2 tsp. of salt. Mix it into the water with a wooden spoon. Leave the chickpeas for 12 hours. Prepare them to soak in the evening and they can be prepared the next day. Drain the chickpeas by pouring them into a colander. Make sure the colander or sieve holes are fine enough that the chickpeas don't fall through. Place the drained chickpeas in a large saucepan or stockpot.  Cover the chickpeas with 3 inches (7. 6 cm) of fresh cold water. Bring the water and chickpeas to a boil on high. Then, reduce the temperature to a simmer. Set a kitchen timer for 1. 5 hours. Cover them with a lid while they simmer. Offset the lid and add spices, such as bouquet garni or garlic, during the last few minutes.  Test a chickpea. They should be firm and not mushy. If they are too firm, let them simmer for another half hour with the lid on. Drain and cool your chickpeas. Serve them immediately, use them in a recipe or freeze them for later use. 
Browse the bulk section of your favorite supermarkets. Find bulk chickpeas at any natural or whole food store. Make sure the store’s bulk chickpeas have a high turnover rate. Buy 1 lb. Pour your chickpeas into a large bowl. Cover the beans with at least 4 inches (10 cm) of cold water. Discard any beans that float to the top of the bowl. Add 1/2 tsp. Leave the chickpeas for 12 hours. Drain the chickpeas by pouring them into a colander. Place the drained chickpeas in a large saucepan or stockpot. Cover the chickpeas with 3 inches (7. Bring the water and chickpeas to a boil on high. Set a kitchen timer for 1. Offset the lid and add spices, such as bouquet garni or garlic, during the last few minutes. Test a chickpea. Drain and cool your chickpeas. 