It is much easier than you might think to cook up chickpeas from dried beans. The process is very hands-off, only requiring some advanced planning to allow time for the beans to soak before they are cooked on the stove. The results are that the chickpeas retain more of their nutrients than canned beans do, and this process is more budget friendly as well.
Yields 4 and 1/2 cups cooked chickpeas
Sort beans and soak overnight in cold water to generously cover.
Drain and put in a saucepan. Add six cups cold water and bring to a boil. Cover and simmer about one and a half hours, adding hot water occasionally to keep them covered with water.
Add a pinch of salt and continue simmering 30–45 minutes or until tender.