Hello Jenny! Please don't worry, cooking dried chickpeas can feel a bit daunting the first time, but you definitely have not ruined your batch.
For the water ratio, 3 to 4 cups of water per 1 cup of dried chickpeas is the standard guideline. The key is ensuring that the water level stays at least 2 inches above the chickpeas at all times, as they will absorb a large amount of liquid and expand significantly. If you notice the water getting low while they simmer, simply top it off with hot water so the pot does not lose its simmer.
Regarding the cooking time: because your chickpeas only had a short soak of a couple of hours instead of a full overnight soak (8 to 12 hours), they will take longer to soften. On a steady, gentle stovetop simmer, expect them to take between 1 hour and 15 minutes to 1 hour and 45 minutes. The total time can vary depending on the age of the dried beans, as older chickpeas take longer to break down.
If you are in a rush to serve dinner, a helpful culinary technique is to stir in about 1/2 teaspoon of baking soda into the simmering water. The alkalinity of baking soda helps break down the pectin in the chickpea skins much faster, which can reduce your cooking time by 20 to 30 minutes.
To check for doneness, take a chickpea out, let it cool for a few seconds, and press it between your thumb and forefinger or taste it. It should be tender and creamy throughout with no chalky or gritty core. Once they reach that texture, drain them and let them cool before tossing them into your salad. I hope this helps and that your family enjoys the dinner!
