Chickpeas with Bay Leaves and Herbs

Chickpeas with Bay Leaves and Herbs


1 lb. dried chickpeas (about 2-1/2 cups)
1 small yellow onion, peeled and quartered
3 large sprigs fresh flat-leaf parsley
3 large sprigs fresh thyme
2 bay leaves
Kosher salt

1. Put the chickpeas in a large bowl, cover with cold water by a couple of inches, and refrigerate for at least 6 and up to 24 hours. If using a can of chickpeas bypass this step and go to step 2.

2. Drain and rinse the chickpeas. Transfer to a 6-quart pot. Tie the onion, herb sprigs, and bay leaves in a piece of cheesecloth and add the bundle to the pot. Add 10 cups cold water and bring to a boil, skimming off any foam. Turn the heat down to maintain a gentle simmer and cook until just tender, about 1 hour.

3. Add 2 tsp. salt and continue cooking until the chickpeas are fully tender and creamy on the inside but retain their shape, 15 to 30 minutes more.

4. Drain the chickpeas, reserving the cooking liquid; discard the herb bundle. Let the chickpeas and the reserved liquid cool to room temperature. Refrigerate in separate airtight containers for up to 5 days.

Source: Fine Cooking Chickpeas with Bay Leaves and Herbs