Rinse the chickpeas

• Rinse the black chickpeas well under cold water in a colander.

Add aromatics and water

• Place the halved onion, garlic cloves, carrot, celery and bay leaf in a pot.
• Add the rinsed chickpeas.
• Pour in water until it sits about 4 cm above the beans.

Bring to a roaring boil

• Bring the pot to a strong, roaring boil.

Simmer until tender

• Lower the heat to a gentle simmer.
• Check doneness by pressing a bean against the side of the pot with a spoon: it should give slightly without turning to mush.

Season and finish

• Add a couple of pinches of salt.
• Simmer for a few more minutes.

Remove aromatics and serve

• Remove the aromatics from the pot once the beans are done.
• Serve the beans with their broth, or store them in jars.