Chickpeas

1. 1

   Boil chickpeas in water to cover by 2 inches in a 3-quart saucepan, covered, 2 minutes.

2. 2

   Remove from heat and let chickpeas stand, covered, 1 hour.

3. 3

   Drain chickpeas and return to pan.

4. 4

   Add water to cover by 4 inches, onion, and thyme and simmer, uncovered, until chickpeas are tender, about 1 1/4 hours, adding salt during last 10 minutes of cooking.

5. 5

   Drain chickpeas and transfer to a bowl of cold water.

6. 6

   Slip skins from chickpeas by rubbing them with your fingers, then drain well.

No additional tips available.