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–+ servings
Dried Chickpeas

Cook Dried Chickpeas

Chickpeas and a complex soup stock that can be used in recipes calling for vegetable stock.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Ingredient, Side Dish
Cuisine American
Servings 8 people
Calories 207 kcal

Equipment

  • Large stock pot
  • Colander

Ingredients
  

  • 2 cups dried chickpeas soaked overnight
  • 10 cups water
  • 2 stalks celery cut in half
  • 1 medium onion quartered
  • 5 cloves garlic peeled
  • 2 pieces kombu optional
  • 1 tablespoon olive oil extra virgin
  • 2 teaspoon salt or to taste

Instructions
 

  • 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, onion, garlic, kombu, and olive oil. 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!

Nutrition

Calories: 207kcalCarbohydrates: 33gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 618mgPotassium: 491mgFiber: 9gSugar: 6gVitamin A: 79IUVitamin C: 4mgCalcium: 73mgIron: 3mg
Keyword Easy, Gluten Free, Healthy, Soy Free
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