Cook Your Dried Chickpeas
Every once in a while, you need to stop being lazy and cook your own dried chickpeas. By preparing your own chickpeas from scratch with a variety aromatics, you get chickpeas AND a complex soup stock that can be used in any recipe calling for vegetable stock. Not only will you save money by preparing these yourself, but you can also control how much salt you put into the stock itself. I love to cook up a big batch of chickpeas at the beginning of the week, so that I have them on hand for weeknight meal preparation. This fantastic little recipe is like getting a gourmet BOGO deal for less than two dollars. It’s totally worth the effort!
What You’ll Need
- 2 C dried chickpeas, soaked overnight
- 10 C water
- 2 stalks celery, cut in half
- 5 garlic cloves, peeled
- 2 strips kombu
- 1 tbsp olive oil
- 1 medium onion, quartered
- 2 tsp salt or to taste
How To Make It
- Pour soaked chickpeas and water into a large stock pot. Boil over high heat, partially covered, for 10 minutes.
- Reduce heat to medium and remove any foam with a slotted spoon.
- Add celery, garlic, kombu, olive oil and onion. Continue cooking over medium heat with the pot partially covered for another 45 minutes.
- Add salt, and continue simmering over medium heat with the pot partially covered until tender. In my kitchen, this typically takes an additional 30 minutes.
- Remove aromatics, drain the chickpeas into a large bowl and reserve the broth for later use.
- You’re done! Enjoy your perfect chickpeas AND this delicious soup stock!