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How to Cook: Chickpeas

Makes about 6 1/2 cups
Time 2 hr 10 min
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.
Ingredients
  • 1 pound dried chickpeas
  • 2 bay leaves
  • 1 teaspoon coarse sea salt
  • 1/2 medium onion, chopped
  • 1 large stalk celery, cut into 3 pieces
  • 2 cloves garlic
  • 1/2 teaspoon whole black peppercorns
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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.

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.
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  • 1 pound dried chickpeas
  • 2 bay leaves
  • 1 teaspoon coarse sea salt
  • 1/2 medium onion, chopped
  • 1 large stalk celery, cut into 3 pieces
  • 2 cloves garlic
  • 1/2 teaspoon whole black peppercorns
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.