Braised Lemony Chickpeas

In Greece, revithia yahni is a lemony preparation for chickpea ragout and is ideally served at room temperature as part of a meze. If you use dried chickpeas, which will give the dish an earthier taste, soak 1½ cups overnight in water to cover, then drain and boil in fresh water to cover for anywhere from 1 to 3 hours, until tender.