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Chickpeas

  • Serves: n/a
  • Time required: XXmins
  • Origin: Will Prinzi

Ingredients

  • 2 cups dried beans
  • 1 tsp baking soda
  • 1 sprig rosemary
  • 1 dried or fresh chile, deseeded
  • 1 bay leaf
  • 1 garlic clove, smashed
  • salt
  • water
  • extra virgin olive oil

Method

  1. Add dried beans (2 cups) to a big bowl and cover with cool, filtered water 3 inches above the beans. Add a teaspoon of baking soda and stir. Let sit overnight on the counter.
  2. Drain and rinse beans. Add beans, rosemary (1 sprig), chile (1), bay leaf (1), garlic (1 clove), and salt (1.5 tsp) to a large pot. Add filtered water to cover by 1 inch. Bring to boil and reduce to simmer.
  3. Simmer for 30-60 minutes or until beans become soft enough to lose crunch (they will still be dry and crumbly inside). Add more salt (1 tsp) and a glug of olive oil. Continue to simmer until done. You'll know when they are done when they get quite creamy and a few beans split.
  4. Take off heat and let cool in their bean liquid.