Recipe Ingredient

Stovetop Chickpeas

• 1 c. Chickpeas
• 1 tsp. Baking Soda
• 1/2 tsp. Kosher Salt
• 2 Bay Leaves
• 1 Garlic Cloves, lightly smashed

• Soak the chickpeas. You can either soak them overnight or try the quick soaking method.
• - To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours.
• - For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour.
• Drain. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly, for about 3–4 minutes.
• Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top.
• Chickpeas will cook anywhere from 40 minutes to 1½ hours, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).