Instructions

1. 1
   Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas.
2. 2
   Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches.
3. 3
   Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked.
4. 4
   Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba.
5. 5
   Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain.