1. Soak dry chick peas overnight (10 to 12 hours) in fresh water (use LOTS). Pick out any darker, nasty looking peas.
2. Drain and rinse the chickpeas thoroughly.
3. Add water to large pot until chick peas are covered, and then add some more. Bring water to a boil in a large pot. Cook on medium heat for about 2 hours, maybe less or more. Add a bit of salt right at the end of the cooking time.
Try to start with enough water, but if you have to add more, use boiling water.
You know they are done when they have an even, softer smooth bite and are reasonably tender to a fork.
The cooking time is not an exact science; you will need to bite into a chickpea to see if it is fully cooked.
4. Drain chick peas & use as you would canned in any recipe. Keep in fridge.