Chickpeas From Scratch

Details

Posted
3 Comments

I’m going to keep this post short and sweet, because I don’t want to hold up getting this non-recipe into your wholesome little hands pronto. I sure do keep canned chickpeas on hand because dinner is so last minute sometime, but I prefer to have a pot of these in the fridge or even portioned out in the freezer for a quicker way to a satisfying meal.

This takes a little time to come together, but it’s the sort of time that’s mindless – you can do a hundred other things at the same time and still end up with a delicious pot that will give great meals all week, or ready for a jar to gift to a neighbor (perhaps with soup stock and some fresh veggies). The beans come out cooked as you like them, flavored only with the hint of bay leaves. You’ll want to season them with a touch of sea salt before eating them or adding them to other dishes.

In the coming weeks, I’ll share a few ways I use up this big post of chickpeas. Until then, enjoy! More so soon. xox

eatboutique_chickpeasfromscratch_01 eatboutique_chickpeasfromscratch_03Eat Boutique-Chickpeas-4eatboutique_chickpeasfromscratch_04 eatboutique_chickpeasfromscratch_05 eatboutique_chickpeasfromscratch_06eatboutique_chickpeasfromscratch_02

Chickpeas From Scratch

Ingredients:

  • Dried chickpeas
  • Water, for soaking and cooking
  • Bay leaves
  • Sea salt, to season

Directions:

  1. Place dried chickpeas in a bowl of water. Let soak 8 hours or overnight. Drain chickpeas and toss soaking water.
  2. Place chickpeas and water to cover by 2 inches in a large pot over medium heat. Add in 1-2 bay leaves. Simmer for 2-3 hours until cooked to tender to the tooth.
  3. Drain and a little sea salt before using. Reserve the chickpea cooking liquid for thickening or adding flavor to soups and stews.
Photos taken by Heidi Murphy/ White Loft Studio.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.

Comments

  • savvy

    My intro to cooking ‘ceci’ from scratch was in Italy while on a trip to Apulia with friends!! Most often just head to the pantry, and rinse off my beans. Perhaps taking time to cook from scratch is in my future for 2017!

    • I hope so! It’s easy and you can flavor them as you like. Happy 2017! xo

  • Pingback: One Ingredient, Three Dishes: Chickpeas - Eat Boutique - Food Gift Love()