Chickpeas
For 3 c cooked chickpeas as ingredient: 1 c dried chickpeas, 1/2 t salt, 1 T oil, 3+3 c water
For 4.5 c cooked as ingredient: 1.5 c dried chickpeas, 3/4 T salt, 1 T oil, 5 + 5 c water
For 3 c chickpeas as side dish: 1 c dried, 3 + 3 c water, 1 T salted butter, 1/2 t salt, 1/8 t garlic powder, 1 bay leaf
Add plenty of water to chickpeas, bring to a boil, turn off heat and let soak for an hour. Drain. Add remaining ingredients and simmer until tender.
INSTANT POT:
Either soak the chickpeas overnight and cook for 15 minutes in 2.5 c water, or just rinse without soaking and cook for 45 min in 3 c water. Natural release.