Soak dried chickpeas at least 8 hours, up to overnight, until chickpeas are plump and fully hydrated.
Pour out liquid from the bowl, add chickpeas to a large pot. Cover with 2" of water. Bring to a boil.
Stir in foam as it comes up, or skim from the top.
reduce heat to medium, cook for 30 minutes. Reserve small amount of chickpeas for garnish if desired
Cook chickpeas down, stirring occasionally, for another hour, until liquid has totally evaporated and chickpeas take on a very tender, mushy consistency.
Let cool and refrigerate for up to 5 days before using.