Simple Boiled Chickpeas

Dried chickpeas are fairly easy to prepare, if you allow enough time, and they taste far better than the canned version.

Ingredients

• 2 cups dried chickpeas
• 4 stalks celery, chopped

Steps

1. Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas.
2. Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches.
3. Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked.
4. Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba.
5. Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain.

More recipes with chickpeas or celery

Adapted from “Simple Boiled Chickpeas” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.