“But aren’t chickpeas always boiled?”

At least to start with, so far as I am aware, yes. But this recipe isn’t about how to cook chickpeas as per usual. This is how to repoduce a happy accidental discovery made earlier this year: chickpeas, when just barely cooked, make a very good substitute for boiled peanuts.

“Why would you boil peanuts?”

This is not the place for that discussion. Instead, I’ll point out that green (AKA “raw” or, more optimally, “freshly dug”) peanuts are not easy to find in the western United States, and they are a requisite for making boiled peanuts. So I was very, very happy when I figured this out. Now:

1C  dry chickpeas
5C  water
30g salt (adjust to taste, but start here)

Soak the chickpeas overnight; drain and rinse. Then put them in a saucepan with 5C of water and the salt. Bring to a boil, then reduce to a simmer.

Simmer 25 minutes. Drain. Do not rinse. Eat hot or cold, like boiled peanuts.