Remember to always soak dried chickpeas overnight in plenty of cold water. Don't add salt when cooking the chickpeas or they will never soften. When they are tender, add plenty of seasoning, as they can be very bland.

Recipe ideas from the National Trust,

Ingredients
450g dried chickpeas, soaked overnight in plenty of water
2 onions, peeled and sliced
4 cloves garlic, peeled
1 tbsp sunflower oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp paprika
Salt and pepper

Method
Drain the chickpeas, put in a large pan and cover with water.

Bring to the boil.

Boil vigorously for 10 minutes and then simmer until the chickpeas are tender.

Drain.

Heat the oil in a large pan and cook the onions and garlic for 3-4 minutes.