Cooked dried chickpeas are firmer and more flavorful than canned.
Active time: 45 min Start to finish: 3 hr
Servings: Makes about 5 cups.
Cooks' note:
•Chickpeas can be prepared up to 2 days ahead and chilled, covered.
Recipe information
Total Time
3 hr
Yield
Makes about 5 cups
Ingredients
1 lb dried chickpeas, picked over
1 small onion, halved
2 sprigs fresh thyme
1 tablespoon salt
Preparation
Step 1
Boil chickpeas in water to cover by 2 inches in a 3-quart saucepan, covered, 2 minutes. Remove from heat and let chickpeas stand, covered, 1 hour.
Step 2
Drain chickpeas and return to pan. Add water to cover by 4 inches, onion, and thyme and simmer, uncovered, until chickpeas are tender, about 1 1/4 hours, adding salt during last 10 minutes of cooking.
Step 3
Drain chickpeas and transfer to a bowl of cold water. Slip skins from chickpeas by rubbing them with your fingers, then drain well.
