1 pound dried chickpeas, rinsed and picked over
Salt to taste
Soak the chickpeas overnight or for as long as possible or boil for a couple of minutes and soak for a couple of hours. Or simply cover with water and start cooking. Put in a medium-to-large pot (they will triple in size) with water to cover and bring to a boil over medium-high heat. Skim any foam that forms on the surface and adjust the heat so the mixture simmers; cover partially to reduce evaporation. Stir every 15 minutes or so, adding water as necessary. Cook until the chickpeas are tender, about 2 hours, then salt the water and cook for a few minutes more. Drain excess liquid. The best way to store is in enough liquid to keep them moist, refrigerated for up to a couple days, frozen for up to a couple of weeks. Once the chickpeas begin to get tender, add 1 onion, peeled and quartered; 1 carrot, broken in half; 1 celery stalk; a couple of garlic cloves, peeled; and a few fresh thyme sprigs (or pinches of dried). Remove these vegetables when the chickpeas are done.