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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Chickpeas Simmered with Garlic and Bay
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.
6
Cups
Tip
Don't season too aggressively with salt and pepper after draining at the end, as the chickpeas likely will be seasoned with additional salt and pepper in whatever dish they are used in.
FAST: 1¼ hours
Slow: 7¼ to 7¾ hours
Ingredients
-
2
cups (1 pound) dried chickpeas, rinsed and drained
-
Kosher salt and ground black pepper
Directions
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