How to Cook Chickpeas
If you are wanting to learn How to Cook Chickpeas this is a great recipe that can be made on the stovetop without any soaking time.
Servings: 6 Servings
Calories: 366kcal
Ingredients
- 1 pound dried chickpeas
- 6 cups water
- ¼ cup olive oil
- 1 onion sliced thin
- 4 garlic cloves sliced or smashed
- 1 bay leaf
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- Rinse the chickpeas in a colander. Place in a large saucepan and cover with 6 cups of water.
- Add onion and garlic, along with the olive oil and bay leaf. Season with salt and pepper.
- Bring the pot to a boil, lower to simmer. Stir occasionally, adding additional water if needed. Cook for 2 hours or until chickpeas are tender.
- Remove from heat and discard the bay leaf.
Notes
- Garnishes: Chopped cilantro, sliced or pickled jalalpenos, dried chili flakes, grated parmesan cheese.
- Crock Pot Directions: Add ingredients to the slow cooker with the lid. Cook for 4 hours on high or 6-8 hours on low. Discard bay leaf before serving.
- Storage: Store leftover chickpeas in an airtight container in the refrigerator for 3- 4 days. Freeze up to 3 months.
- Reheat: Cook leftover chickpeas in a pan, adding a bit of water, cooking over medium heat, stirring until heated through.
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 225mg | Potassium: 701mg | Fiber: 14g | Sugar: 9g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 5mg
