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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Simple Boiled Chickpeas

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups dried chickpeas
  • 4 stalks celery, chopped

Method

  1. Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas.
  2. Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches.
  3. Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked.
  4. Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba.
  5. Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain.