2 cups
1 cup Dried chick-peas
½ large Yellow onion(s)
  Peeled and chopped
Garlic clove(s)
  Peeled and minced
1 medium Bay leaf
1 pinch Salt
1 pinch Pepper

Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight.

Drain beans and cover with fresh water. Bring to a boil, then remove from the heat, drain, and rinse under cold running water. Return the beans to the pot and cover with fresh water again. Add the onion, garlic, bay leaf, salt and pepper, and bring to a simmer over medium-low heat. Simmer, covered, for 1 hour or until the beans are tender, skimming the surface of the stock from time to time to remove any scum that rises to the surface. Drain the beans, then return to the pot. Keep warm until ready to serve or save for use in any recipe that calls for cooked chick-peas.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 65

Submitted By DIANE LAZARUS On 11-24-95

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