Cooking Instructions
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Step 1
Place the
Dried Chickpeas (2 1/4 cups)
in a large bowl and cover with water by at least 3 inches. Add the
Kosher Salt (3 Tbsp)
and stir to dissolve. Let sit at room temperature overnight or for 8-10 hours at least.
Step 2
Drain chickpeas, rinse and place in a pot with the
Onion (1)
,
Fresh Thyme (3 sprigs)
,
Garlic (1 clove)
,
Bay Leaf (1)
and
Kosher Salt (1/2 Tbsp)
. Cover with water by three inches.
Step 3
Bring to a boil, then lower heat and cook at a gentle simmer for about 45 minutes or until the beans are cooked through. Add water as need to ensure the chickpeas are completely covered with water the entire time.
Step 4
Let beans cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store beans in their cooking liquid for 5-7 days in the fridge and many months in the freezer. Use as desired in any recipes calling for chickpeas.
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