Chickpeas (Garbanzo Beans) ingredients
Makes xxx1 (16-oz) bag dried garbanzo beans (chickpeas), sorted and picked-over
Chicken Stock or water to cover, about 8-10 cups
2 celery stalks, including tops and leaves, cleaned and cut into thirds
1 Bay leaf
Ground white pepper, to taste
Salt, to taste
Notes: My preference is slightly firm texture and I simmer for 1.5 hours. Next time, add one quartered lemon and decide whether that is a good recipe addition.
DirectionsRinse the sorted chickpeas in cold water; drain. Follow directions on package for either quick soak or overnight soak method.
After soaking as directed on the package, drain the chickpeas and rinse several times.
Place in xx-Quart covered stockpot. Cover with the Chicken Stock (or water). Add the celery stalk and seasonings.
Bring to a boil. Reduce heat, cover and simmer for 1.5-hours with lid slightly ajar. Depending on your tastes and how you are going to use the chickpeas, you can remove when slightly firm (1.5 hours) or cook until they are very soft (about 2 hours).
Drain, reserving the stock for soup. Remove celery and loose skins; set aside.
Use a slotted spoon to remove the cooked chickpeas to a large bowl; drain well. Freeze, make hummus or store in the refrigerator for up to three (3) days. [Find and cite source.]