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1
Drain the ceci and put them in a medium saucepan with enough water to cover them by 1 1/2 inches, salt, and the olive oil.
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2
Place the carrot, celery, chile, garlic, and onion in a doubled piece of cheesecloth and tie it into a closed bundle with kitchen twine.
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3
Add the bundle to the pot with the ceci and bring the water to a boil over high heat.
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4
Reduce the heat and simmer the ceci until they are very tender and creamy, about 2 hours, adding more water to the pot as needed but never covering them by more than an inch to an inch and a half.
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5
(Cooking them in just enough water yields richer-tasting, creamier beans than if you were to just boil them in tons of water.)
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6
(Note: The time will vary greatly depending on how long you soaked the beans and how old the beans are; the time could be anywhere from 1 hour to as long as 4.)
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7
Turn off the heat and allow the ceci to cool in the cooking liquid.
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8
Remove and discard the cheesecloth bundle.
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9
The ceci can be prepared to this point up to a week in advance.
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10
If you are using the ceci now, drain them, reserving the cooking liquid to use as a hearty, ceci-flavored base for vegetable soup.
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11
To use later, transfer the ceci and the cooking liquid to an airtight container and refrigerate until you are ready to use.
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12
Bring the ceci to room temperature and drain them before using.
