Cooked Chickpeas or Other Legumes

1. 1

   Soak the chickpeas overnight or for as long as possible or boil for a couple of minutes and soak for a couple of hours.

2. 2

   Or simply cover with water and start cooking.

3. 3

   Put in a medium-to-large pot (they will triple in size) with water to cover and bring to a boil over medium-high heat.

4. 4

   Skim any foam that forms on the surface and adjust the heat so the mixture simmers; cover partially to reduce evaporation.

5. 5

   Stir every 15 minutes or so, adding water as necessary.

6. 6

   Cook until the chickpeas are tender, about 2 hours, then salt the water and cook for a few minutes more.

7. 7

   Drain excess liquid.

8. 8

   The best way to store is in enough liquid to keep them moist, refrigerated for up to a couple days, frozen for up to a couple of weeks.

9. 9

   Once the chickpeas begin to get tender, add 1 onion, peeled and quartered; 1 carrot, broken in half; 1 celery stalk; a couple of garlic cloves, peeled; and a few fresh thyme sprigs (or pinches of dried).

10. 10

    Remove these vegetables when the chickpeas are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.