How To Cook Chickpeas On The Stovetop

• Add one cup of dried garbanzo beans to a large bowl and cover them with water. Make sure several inches of water cover the chickpeas as they will absorb the liquid as they soak. Let soak for at least 8 hours. (An easy way to do this is to let them soak overnight.)
• Drain and rinse the beans thoroughly.
• Place the beans in a medium pot and cover them with several inches of water and bring to a boil.
• Turn down to a simmer and add salt along with any aromatics you like. I like to add quartered onion, peeled whole garlic cloves, and bay leaves at a minimum.
• Cook until the garbanzo beans are nice and tender. (This usually takes 1 ½ hour to 2 hours, depending on your stove type and elevation.

  For salads, soups, etc. I recommend cooking beans without a lid on for about one and a half hours. This will result in beans that are cooked but on the firmer side.

  However, if your aim is to make hummus, another type of dip or dish that requires extra soft beans, you will most likely want to cook these chickpeas for about 2 hours. This will make them extra soft. Alternatively, for softer beans, you could cook them with the lid mostly on but slightly off. (This creates a gap for steam to escape.)
• Turn the heat off, and discard any aromatics.
• Strain and use as desired, or store in an airtight container in the fridge for 4-5 days.