Arbes
 
Ingredients
  • 1 pound dry chickpeas (garbanzo beans)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar (or more), to taste
Instructions
  1. Place chickpeas into a large bowl of water, enough to cover by a good few inches (they will double in size and soak up the water, so give them enough water for that). Soak them for at least 24 hours, in a cool place (on the counter, as long as it is 70-72 degrees in your kitchen). You can also freeze them after soaking (to save a step next time). I will typically start soaking them Wednesday night or early Thursday morning and cook them on Friday. Longer than 24 hours is recommended.
  2. Drain chickpeas and transfer to a large pot. Cover with water; simmer in a covered pot, over low heat, until tender, about 4 hours. Make sure to keep an eye on the pot and give it a stir from time to time, adding water only if necessary. You will think that they are soft enough after 2 hours, but be patient. This is what makes them special: the super-soft texture.
  3. Once chickpeas are soft, drain into a colander. Immediately spread them over a large, thick kitchen towel; let cool a bit.
  4. Sprinkle chickpeas with salt, pepper, and sugar. Wring the towel so that excess water drains out and spices mix well. Taste and adjust seasoning to taste (some like it sweeter than others).
  5. Serve warm.
Recipe by Between Carpools at https://betweencarpools.com/how-to-make-arbes-cooked-chickpeas/