Place the chickpeas in a medium bowl, covering them with cold water by 1 inch.
Allow them to soak in the refrigerator overnight.
Drain and transfer to a deep earthenware casserole dish or Dutch oven.
Add the garlic, onion slice, bay leaf, salt, and enough water to cover.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours or until the chickpeas are tender.
Drain and remove the garlic and bay leaf.