- Prep Time: 10 min
- Cook Time: 40-50 min
- Total Time: 50 min – 1 hr
- Yield: 4 servings 1x
Ingredients
2 cups dry chickpeas
4 cups water
laurel leaf
s+p
cumin (optional- you can also add turmeric powder once they are cooked)
Instructions
1. Use cold water to soak your chickpeas. If your kitchen is cool you can leave them on top of the stove with a lid on. But during the summer, I leave mine in the fridge.
2. Once you are ready to cook them, remove the water, give them a good rinse and add cold water.
3. Bring them to a boil. Make sure the lid is not on or once they start to release their white foam, you’ll have a messy stove! So just remember to skim the foam and reduce the heat. At this point, add the s+p, the cumin powder and laurel leaf.
4. Cook them for about 40 to 50 min, until they are soft.
Once you start cooking chickpeas from scratch, you will never go back to canned ones! Unless you are in a hurry or need just a small batch. When cooking chickpeas, the only thing really is to plan ahead as they need to be soaked overnight. Your cooking time will then be much faster, you’ll have tender chickpeas as a result and they will be more digestible. When buying chickpeas, consider quality. I buy mine organic and if possible, by bulk. I then store them in an airtight container.
Chickpeas are super versatile, add them to your soup, salad or just add some lime juice, olive oil, s+p and you have a simple and healthy snack!
Enjoy!
xo