Tasty Chickpeas
 
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Though chickpeas are sold in cans for convenience, the taste of freshly cooked chickpeas is far superior. Making a big batch early in the week for hummus, snacks, sandwich spread, or to add to other dishes is easy.
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Recipe Type: Side Dishes
Cuisine: Vegan
Number Servings: 8
What You Need
  • 2 cups dry chickpeas
  • 4 cups water
  • 2 peeled carrots, cut into thirds
  • 2 shallots (not green onions, the brown oniony garlicky shallots)
  • ½ onion, cut into several wedges
  • 12 black peppercorns
  • 2 stalks celery, trimmed and cut in half
  • ½ herbal vegetable bouillon cube
  • 6-7 cups water
  • 3 stems fresh thyme
  • ½ tsp sea salt
How to Do It
  1. Measure out 2 cups of chickpeas (dry beans) into bowl and cover with water. Let soak overnight for 10-12 hours.
  2. Drain and rinse. Place into pot with 6-7 cups of water. You want to have twice as much water as chickpeas. That means if your chickpeas come up to 1” in the pot, you want to have another 2” of water.
  3. Add the remaining ingredients except salt. Stir, cover pot, and bring to boil.
  4. Lower heat to simmer, and let cook about 30 minutes. Add salt and stir. Return pot to heat to cook another 20-30 minutes. Beans should still have some firmness, but easily smash between two fingers.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/tasty-chickpeas/