This is not a recipe as much as a post about method. Instead of using 14.5 oz canned chickpeas, we soaked ¾ cup dried chickpeas in room temperature water (enough to cover the beans by two inches) and ¼ tsp salt, which we soaked overnight in the fridge. We generally followed tips from this post about proportions: https://www.seriouseats.com/2014/04/is-there-a-ratio-for-converting-between-dried.html
To cook the soaked beans, we drained the chickpeas, covered with water (we used 4 cups water for the ¾ cup dried beans which had tripled in size), and seasoned with ¼ tsp salt, 2 smashed garlic cloves, and 1 bay leaf. We brought to a boil, uncovered, and then reduced to a simmer for 20-25 mins, uncovered. We then used these cooked chickpeas for a stew. We followed tips from these two posts: https://healthynibblesandbits.com/how-to-cook-chickpeas-3-ways/ and https://www.inspiredtaste.net/26952/how-to-cook-dried-chickpeas/ (July 2018)
Note: If you using the cooked chickpeas for a stew, reserve the cooking liquid (which we forgot to do).
Cooking Adventures 