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
Chickpeas From Scratch
- Dried chickpeas
- Water, for soaking and cooking
- Bay leaves
- Sea salt, to season
- Place dried chickpeas in a bowl of water. Let soak 8 hours or overnight. Drain chickpeas and toss soaking water.
- 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.
- Drain and a little sea salt before using. Reserve the chickpea cooking liquid for thickening or adding flavor to soups and stews.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.