Chickpeas

Directions

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.