How to Cook Chickpeas
4

Makes about 6 1/2 cups

Chickpeas (a.k.a. garbanzo beans) are a delicious, versatile, nutritious pantry staple, and cooking dried beans at home makes them incredibly affordable. Add them to soups, salads or curries, and use them to make some homemade hummus.

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    Ingredients: 
    • 1 pound dried chickpeas (garbanzo beans)
    • 2 bay leaves
    • 1 teaspoon sea salt (optional)
    • 1/2 cup chopped onion
    • 1 large celery stalk, cut into 3 pieces
    • 2 cloves garlic
    • 1/2 teaspoon whole black peppercorns (optional)
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    Method: 

    Place chickpeas in a large bowl and pick out and discard any stones or debris. Cover beans with water and discard any beans that float. Rinse beans well and place in a large pot. Cover by 2 to 3 inches with cold water and add bay leaves and salt, if you like. Place over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1 1/2 hours. Add onion, celery, garlic and peppercorns, if desired, and continue to simmer until beans are soft enough to mash easily with a fork, about 30 minutes more. Use a slotted spoon to remove herbs and vegetables, then drain and cool chickpeas.

    Nutritional Info: 
    Per Serving:Serving size: 1/2 cup, 120 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 21g carbohydrate (6g dietary fiber, 4g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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