"I agree - I think using basic water (i.e. water with a pH above 7) would affect the over-all result. especialyl when working with dried peas. Have you done any research on "brown" chickpeas versus yellow?"
This comment has inspired me to add a footnote found in the recipe.
From the recipe " Get brown chickpeas(250.1)."
These ceci rossi are garbanzos that, when dried, turn brownish naturaly
I have not looked further into this footnote, as what I had on hand at the time happened to brown chickpeas as that is what the recipe had called for.