To make the cooked chickpeas called for in the recipe: Cover 3 cups of dried chickpeas with cold water and boil for 2 minutes. Remove from the heat and let stand for 1 hour, then drain the chickpeas and return them to the pot. Add 9 cups of water and boil for 3 minutes. Reduce the heat, cover and simmer the chickpeas until tender (at least 1 hour or up to 2 hours, depending on the age of the chickpeas). Skim the scum that rises to the surface during cooking.