Dissolve Salt (3 tablespoon) into the Water (4 quart). Add Dried Chickpeas (1 pound) and soak for 8 to 24 hours.
Drain and place in a pot with Onion (1), Fresh Thyme (1 sprig), Garlic (1 clove), Bay Leaf (1) and and more Salt (1 tsp).
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, bay leaf, and onion.
Toast the Pine Nuts (1/4 cup) in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool.
Place Extra-Virgin Olive Oil (3 tablespoon), Garlic (1 clove) in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add 4 cups of the cooked chickpeas and season with Salt and Pepper (to taste).
Add pine nuts, Fresh Basil (1/3 cup) and Fresh Parsley (to taste) and sauté for a few minutes, or until the chickpeas are heated through and nicely coated in the oil and herbs.
Season to taste with additional Salt and Pepper (to taste), then serve with rice or bread.