Chickpeas with Chili, Garlic and Thyme

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This recipe was very tasty. I cooked the chickpeas to just tender (45 min as the 90 min stated in the recipe would have turned them to mush. I'm not sure what the flour/baking soda/salt soaking liquid is about - I can only assume that it is to really get the chickpeas to plump up vs. water alone. Leave the seeds in the pepper for a little heat. I'll make this again.

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I took Susan in Green Bay's advice and made this for lunch. Simplified by using canned chickpeas. Did not have Thyme so used rosemary instead and substituted a few jalapeno slices from a jar for the chilies and a dash of red pepper flakes. Served with a tortilla cooked for a few minutes on each side in skillet with olive oil. Very easy, delicious and oh so flavorful Saturday lunch. Highly recommend it!

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Used a green banana pepper & dried thyme and was very happy with the results. The beans were fragrant, flavorful and very creamy.