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Chickpeas with Bay Leaves and Herbs

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Yields about 6 cups chickpeas and 2-1/2 cups cooking liquid

  • To learn more, read:
    Pot O'Gold
  • by from Fine Cooking
    Issue 126

Cooking dried beans is a hands-off process, and the tender, creamy results are well worth the minimal effort. Use these chickpeas in Pasta with Chickpeas, Sweet Peppers, and Rosemary, Pork Medallions with Chickpeas and Cabbage, Roasted Chicken, Chickpea, and Cauliflower Salad, and Spiced Lamb Chops with Chickpea Purée.

  • 1 lb. dried chickpeas (about 2-1/2 cups)
  • 1 small yellow onion, peeled and quartered
  • 3 large sprigs fresh flat-leaf parsley
  • 3 large sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt

Put the chickpeas in a large bowl, cover with cold water by a couple of inches, and refrigerate for at least 6 and up to 24 hours.

Drain and rinse the chickpeas. Transfer to a 6-quart pot. Tie the onion, herb sprigs, and bay leaves in a piece of cheesecloth and add the bundle to the pot. Add 10 cups cold water and bring to a boil, skimming off any foam. Turn the heat down to maintain a gentle simmer and cook until just tender, about 1 hour.

Add 2 tsp. salt and continue cooking until the chickpeas are fully tender and creamy on the inside but retain their shape, 15 to 30 minutes more.

Drain the chickpeas, reserving the cooking liquid; discard the herb bundle. Let the chickpeas and the reserved liquid cool to room temperature. Refrigerate in separate airtight containers for up to 5 days.

Photo: Scott Phillips

Definitely comfort food. Great ingredient for many other dishes.

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