Put the chickpeas in a strainer or colander and rinse under cold tap water.
Drain and put into a bowl.
Add hot water to about 1 inch above the level of the beans.
Cover and soak overnight.
Put the soaked beans and the soaking water into a large pot.
Add 2 more cups of water and the salt.
Bring to a boil, then reduce the heat to low, cover and simmer until the beans are tender, but not mushy, about 1½ hours.
Cool the beans in the broth; then scoop chickpeas out of the broth, about ¼ cup at a time, and rub off the thin outer skins with your fingers and discard them.
Put skinned chickpeas into a bowl.
Repeat until all are skinned, then return all the chickpeas to the broth.
The beans are ready to use, or cover and refrigerate, in their broth, for up to 3 days.