500 gr dried chickpeas, soaked overnight, drained
1 medium onion, thinly sliced
6 garlic cloves, crushed
Strips lemon zest
¼ cup Saint George Extra Virgin Olive Oil
Kosher salt, freshly ground pepper
Combine chickpeas, onion, garlic, lemon zest, Olive Oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.
Do Ahead: Chickpeas can be made 6 days ahead. Transfer to an airtight container and chill.