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Chickpeas Simmered with Garlic and Bay
FAST: 1¼ hours
Slow: 7¼ to 7¾ hours
We consider basic cooked chickpeas to be a kitchen staple—they can be made into salads, added to soups or stews, stirred into cooked grains or braised vegetables, or even mashed or pureed. This recipe yields a simply seasoned but flavorful pot of tender chickpeas intended for use in other dishes. For a few ideas on how to use the chickpeas, see the recipes below; note that if making the mashed chickpeas, you will need to reserve ½ cup of the chickpea cooking liquid before draining.
cups (1 pound) dried chickpeas, rinsed and drained
Kosher salt and ground black pepper