Laganelle con i ceci

• 1⅓ pounds (600 g) chickpeas, soaked and ready to cook
• 1 white onion

Bring 6 cups (1.5 liters) salted water to a boil in a pot. Add the chickpeas, onion, and celery and cook over medium heat until the chickpeas are tender; the timing will depend on the age of the chickpeas.