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.
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.
Per Serving: Serving size: 1/2 cup, 120 calories (15 from fat), 2g total fat, 190mg sodium, 21g carbohydrates, (6 g dietary fiber, 4g sugar), 7g protein.
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