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To Cook Chickpeas

Chickpeas, also called garbanzo beans or ceci beans have much better flavor and texture if cooked from dried beans rather than using canned. They are a low GI legume and make an excellent alternative to lentils.

What you need

  1. 2 cups dried chickpeas
  2. 1 large onion, peeled and cut in half
  3. 1 fresh bay leaf or 2-3 dried
  4. Water
  5. 1 - 2 tsp kosher salt

How to make it

  1. Soak the chickpeas overnight in water to cover by at least 3-4 inches - chickpeas expand a good deal
  2. Drain and rinse chickpeas
  3. Place cut onion, bay leaf and chickpeas in a large stockpot and cover with water by about 1 inch
  4. Bring water to a boil, reduce heat, cover and simmer for 90 minutes, stirring occasionally
  5. Taste one or two chickpeas to see if they are tender - if so, proceed - if not, continue cooking another 30 minutes or until tender
  6. When chickpeas are tender, turn off heat and stir in 1 tsp kosher salt
  7. Cover and let stand about 1 hour
  8. Taste chickpeas and add additional salt if desired
  9. To use in other recipes, remove onion and bay leaf and drain off liquid

These can be used as is in salads or can be used in other recipes calling for canned or cooked beans. They keep well for several days in the refrigerator.

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