Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it’s a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.
Ingredients
- 1 pound chickpeas, soaked overnight in cold water
- 1 onion, halved, with each half stuck with 2 cloves
- 2 bay leaves
- 1 2-inch piece cinnamon stick
- Salt
- 2 tablespoons olive oil
- ½ teaspoon turmeric, or a small pinch of crumbled saffron
- 2 tablespoons chopped mint
- ¼ cup chopped scallions
- ¼ cup chopped cilantro leaves and tender stems
- Nutritional Information
Nutritional analysis per serving (6 servings)
339 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 15 grams protein; 21 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 6 cups cooked chickpeas
Preparation
- Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
- Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
- Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.
Dining and Cooking