In a large pot, add 1 pound of chickpeas, salt, and enough water to cover them 1 ½ to 2 inches. Bring the pot to a boil, cover it with a lid and reduce the heat to a simmer. Simmer the chickpeas for 1 hour and a half so that they are al dente and 2 hours so that they are soft. Drain off excess water and use cooked chickpeas as desired.
If you plan to prepare a sauce or spread (such as hummus or this chickpea puree salad), the perfect thing is to have a batch of very soft cooked beans ready. If using a pressure cooker, add 1 pound of dried chickpeas and 6 cups of water to the pressure cooker. To cook the soaked beans, add them to a large pot, cover them with several inches of water and bring everything to a boil. Quick soaking allows you to start with dry beans and finish cooking in about 3 hours and the slow cooker requires no hands.
To freeze cooked chickpeas, dry them and place them in a single layer on a baking sheet lined with parchment paper or aluminum foil. We've delved into this magical ingredient, but for now, I'll briefly share how you can make aquafaba by cooking your own batch of chickpeas from scratch. Just add salt at the end of cooking, because if you add it at the beginning it can make the beans a little tough. I'm going to show you how to cook chickpeas on the stove, in a slow cooker, or in a slow cooker and in a pressure cooker (like an instant pot).