lb(s) dried chickpeas, picked over
garlic cloves, crushed
lemon, juice only
Tbsp thyme leaves, chopped
large garlic clove, thinly sliced
salt and freshly ground pepper
Soak chickpeas in enough cold water to cover for 12 hours, changing water every 5 hours.
Drain chickpeas. In saucepan, add the chickpeas, fresh water to cover, garlic, bay leaf, rosemary and thyme. Simmer over med low heat for 1 to 1 ½ hours or until tender. Drain the chickpeas, discard seasonings and set aside in bowl to cool.
Whisk all together in a small bowl. Season to taste. Pour over chickpeas and toss thoroughly. Allow to marinate for a few hours covered in the refrigerator.