Pick through chickpeas and discard any discolored ones or debris. Rinse well under running water. Place in cooking pot (six quart) and cover by a few inches and soak for six and up to twelve hours. If worried about possible fermentation, soak in the fridge. Longer soaking may result in more split beans.

Drain and rinse the chickpeas. Return to pot. Add onion and 10 cups of cold water, and bring to a boil, skimming off any foam. Turn the heat down to maintain a very gentle simmer (a few bubbles gently breaking the surface), and when the foam dissipates (a few minutes), add in the herb sprigs and bay leaves.

Continue to simmer until chickpeas are just tender, about an hour. Add salt and gently stir, and cook until the chickpeas are fully tender and creamy on the inside but still retain their shape, 15 to 30 minutes more. Test several to check for doneness.

Drain and reserve liquid, discard herb stems, and let chickpeas and broth cool to room temperature. Store in the refrigerator in separate airtight containers for up to five days.

Yield: five and a half to six cups of cooked beans plus broth.

Note: these chickpeas can successfully be frozen for several months, in a Ziploc bag with some of the liquid.