I’ve been having poor results with a lot of the chick peas I’ve purchased over the last year. I bought a few in bags and several from bulk bins (see photo below). None of them cooked all the way through and they all tasted a bit sulfur-y. On a whim I tried an old standby: Goya. I have to tell you, these were some of the best chick peas I’ve had in years. Big, soft in less than an hour of cooking, and very fresh-tasting. Even the broth was good.
I like them soft because I make a quick hummus: Instead of dragging out the food processor I just spoon some cooked chick peas onto a plate and mash them with a fork, add some lemon juice, salt, garlic powder, and sometimes a bit of roasted red pepper (jarred), mash, mash, done. A fork is easier to clean than a food processor. And the softer the bean, the creamier the hummus.