This easy recipe is a great way to enjoy the simple flavor of fresh bay and also cook a big batch of chickpeas. Use this as a base for Lablabi: Moroccan Chickpea Stew, or freeze the chickpeas to use in salads, Roasted Red Pepper Hummus, or Baba Ghanouj. This healthy, vegan, gluten-free recipe brings bright flavor with fat-free protein.
EASY Servings: 10 Ready In: 75 minutes
1 cup raw chickpeas, soaked overnight in water
10 fresh bay leaves
6 cloves garlic
Salt and Pepper, to taste
Pin It, Share It:
Gather ingredients. You can use dried bay leaves as well. Simply use the same amount.
To soak the chickpeas: Cover them with 4 inches of water and soak at least 8 hours. The chickpeas will double to triple in size.
You can also do a quick-soak by boiling the chickpeas for 1 minute in water. Then, turn off the heat and let them soak in the hot water at least 10 more minutes. Again, they should double to triple in size.
To stew the chickpeas: Drain and rinse the soaked chickpeas.
Combine the chickpeas, bay, and garlic in a medium pot. Cover with a couple inches of water.
Place a lid on the pot, and bring to a boil.
After a couple minutes of boiling, you might notice a foam develop at the surface. Skim off all of this foam. Reduce the heat and partially cover.
Simmer until the chickpeas are tender, anywhere from 50-75 minutes, depending on how old the chickpeas are. Taste to check doneness.
Season with salt and pepper and serve.
Serve warm or use as base for Moroccan Lablabi Stew. Also great with used in salads
Chef's Tips: Make a big batch and freeze in 1-2 cup portions in plastic zipper bags. Use for future soups, salads, or snacking.
Yield: 2.5 cups
Serving size: 1/10 of a recipe (about 1/2 cup cooked chickpeas)
Calories From Fat (14%) 10.27
% Daily Value
Total Fat 1.23g 2%
Saturated Fat 0.13g <1%
Cholesterol 0mg 0%
Sodium 5.14mg <1%
Potassium 182.92mg 5%
Total Carbohydrates 12.83g 4%
Fiber 3.55g 14%
Protein 3.98g 8%
Calcium 1.42mg <1%
Iron 25.37mg 141%
Vitamin A 21.81IU <1%
Vitamin C 0mg 0