Chickpeas, or garbanzo beans, have a nutty flavor that complements both warm and cold dishes. The beans come dried and require rehydration before using. The chickpeas are typically used in soups, Indian and Middle Eastern recipes, and in warm or cold salads. It takes several hours to soak the chickpeas completely prior to cooking. Beginning the process the evening before you plan to use the beans ensures they are ready when you begin to assemble the recipe.

Place 1 pound of chickpeas in a pot or bowl. Cover the beans with 6 cups of cold tap water.

Stir 2 teaspoons of salt into the water. Cover the pot or bowl, and let the beans soak for approximately six to eight hours.

Drain the water from the chickpeas. Replace with 6 fresh cups of water. Simmer the beans for two to four hours or until the chickpeas are tender but still retain their shape.

Combine 1 pound of chickpeas and 6 cups of water in a large pot. Place the lid on the pot.

Bring the water to a full boil. Boil the chickpeas for two minutes.

Remove the pot from the stove burner. Let the chickpeas stand in the hot water in the covered pot for at least one hour.

Drain the chickpeas. Replace the water with fresh water before cooking the beans.