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.
Special Diets:
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
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: 1/2 cup, 120 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 21g carbohydrates (6g dietary fiber, 4g sugar), 7g protein.
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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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