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Herbed Chickpeas





Yields
Makes about 5 cups (serving size: 1/2 cup)




Total Time
2 hrs

Cooked dried chickpeas have a firmer texture and better flavor than canned, so it’s worth the time to make a lot. Choose plump-looking dried beans–they’ll cook faster than more shriveled ones. Use these chickpeas in soups, salads, and pastas–anyplace you’d use canned chickpeas.

This recipe goes with: Sumac Hummus, Saffron Tomato Chickpeas.

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Photo: Iain Bagwell
 2 cups dried chickpeas
 2 bay leaves
 4 or 5 large sprigs fresh thyme or 1/2 tsp. dried thyme
  About 1 tsp. fine sea salt
Step 1
1

Rinse chickpeas and discard any grit or debris. Soak overnight in water to cover to reduce cooking time (depending on age of beans, this can shorten the time by an hour). If you do, drain chickpeas before proceeding. Put in a large pot with bay leaves and thyme and add enough water to cover by 1 in.

Step 2
2

Bring to a boil over high heat, covered, and let boil 5 minutes, partially covered. Reduce heat to low, cover fully, and simmer until tender, 1 1/2 to 2 1/2 hours, adding more hot water as needed to keep chickpeas covered by about 1 in. When tender, stir in salt. If not serving right away, let cool in cooking liquid (you'll need some of it for Saffron Tomato ChickĀ­peas or Sumac Hummus).

Nutrition Facts

Servings 0


Amount Per Serving
Calories 129Calories from Fat 14
% Daily Value *
Total Fat 2g4%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 160mg7%
Total Carbohydrate 22g8%

Dietary Fiber 6.5g26%
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.