»Back to Beans & Peas
Chickpeas & Split Peas
Presoak the chickpeas for 8 or more hours in lots of water. They absorb a great deal during the soaking, but not much during cooking. This makes three days worth of lunch for two people. 6 lunch servings.
What you need
- 1 cup dry chickpeas, soaked
- 1 small onion, cut in half and peeled
- 1 fresh bay leaf or 2-3 dried
- 3/4 cup rinsed split peas
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 stalks celery, diced
- 5 cups plain water
- 1 tsp kosher salt
How to make it
- Place chickpeas, onion and bay leaf into a pan and cover with 5 cups plain water
- Bring to a boil, skimming foam
- Cover and reduce heat - cook for 30 minutes
- Remove onion halves and bay
- Add split peas, carrot, garlic and celery - return to a low boil, reduce heat and cover
- Cook another 30 minutes then check chickpeas and split peas for doneness
- When peas are tender, add salt and remove from heat
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below:
