Simple Boiled Chickpeas
Dried chickpeas simmered from scratch with a little celery are cheap, simple, and taste better than anything from a can. The overnight soak does most of the work, and the pot needs only occasional attention afterward. You end up with a batch of tender, evenly cooked chickpeas for salads, stews, or snacking, plus a cooking liquid you can keep and use as aquafaba in place of egg white.
Instructions
Put the dried chickpeas in a large bowl and cover them completely with water. Leave them to soak overnight, then drain them.
Tip the soaked chickpeas into a pot with the chopped celery. Pour in enough water to cover everything by a few inches.
Bring the pot to a simmer over medium heat and cook for about 2 hours. Cooking time varies, so bite into a chickpea to check it. It is done when it is tender all the way through.
Drain the chickpeas once they are cooked. If you like, save the cooking liquid to use as aquafaba.
Use the chickpeas anywhere you would use canned ones. To eat them on their own, season them with salt, pepper, and a dash of olive oil and vinegar.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
