In a large bowl, soak the chickpeas with 3 cups water and 3 tablespoons coarse salt for at least 12 hours.
Drain the chickpeas, rinse them well, and put them in a 3-quart sandpot or other earthenware casserole. Add enough fresh cold water to cover by about 3 inches. Set over medium-low heat and bring the water to a boil. Reduce the heat to a simmer and cook, pa