Remove fresh chickpeas from their stalks. Immerse the chickpeas in cool unsalted water for a few hours or overnight, drain. (Salt toughens chickpeas and other legumes.) Add half a lemon, perhaps a fresh bay leaf and some peppercorns, and chickpeas to a pot of unsalted water. Bring to a rolling boil and cook until tender. Drain, and salt the chickpeas after cooking so they remain soft and creamy inside.