I have heard that garbanzos/chickpeas take longer to cook in an acidic liquid (such as with tomatoes). How much longer?
I have a recipe that says to add chickpeas, 3 cups of water, 2 lbs of pureed tomatoes, grated onion, and spices to a boil, then down to a simmer for 60 minutes. Then it says to add 8.5 cups of water along with some other things, and bring those to a boil then down to a simmer for another 90 minutes. Will this be long wnough to cook the chickpeas? And how long do chickpeas take to cook in a liquid like that?