Stewy Chickpeas With Tomatoes, Capers, And Feta

• Cooking the chickpeas
• 1 pound dry chickpeas
• 3 tablespoons plus 1 teaspoon kosher salt
• Few sprigs thyme
• Half an onion
• Stewy chickpeas with tomatoes
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, peeled, and smashed
• 4 cups cooked chickpeas
• 1 cup diced red onion
• 4 cups diced heirloom tomatoes (see notes above)
• 3 tablespoons vinegar, white balsamic or red wine or whatever you have on hand
• 1 bunch basil (about a cup of leaves), roughly chopped
• 1 tablespoon capers
• Flaky sea salt, such as Maldon, and freshly cracked pepper to taste
• 1/2 cup feta
• Good, crusty bread, optional (see notes above)

1. Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid.
2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the 4 cups cooked chickpeas and 1 teaspoon sea salt and cook for 4 to 5 minutes or until heated through.
3. Lower the heat to medium-low, add the red onion and cook for 1 more minute. Add the tomatoes and cook for 1 more minute or until they begin to break down. Add the vinegar, capers, and basil, and toss to coat. Season with pepper to taste. Turn off the heat. Crumble the feta over top and toss to coat. Taste, and add more salt, pepper, capers, or feta to taste.

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Taken from food52.com/recipes/61889-stewy-chickpeas-with-tomatoes-capers-and-feta (may not work)