Phase 4 – How to Cook Chickpeas

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.

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)

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.

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