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The first time I cooked dried chickpeas, I was convinced I’d made a huge mistake. After two hours, they were still tough little pebbles. I panicked, added baking soda (an old trick), and suddenly, they turned to mush in ten minutes flat.

That’s the thing about cooking chickpeas: it’s an imperfect science. Some bags are older, some water is harder, and sometimes the chickpeas just want to be stubborn. Don’t fight them. Just add a pinch of salt at the end (never at the start—it toughens them) and taste as you go.

So next time you see that bag of dried chickpeas, don’t run away. Give them a bath, a little heat, and some patience. In an hour or two, you’ll have a tiny, golden bowl of possibilities. And you will totally feel like a kitchen rockstar.