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Epicurious

Quite Possibly the Best Chickpeas

This image may contain Plant Food Produce Vegetable Dish Meal Bowl Bean Cutlery and Spoon
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

This hands-off method was inspired by Mina Stone, author of Cooking for Artists, who swears by adding lemon zest and olive oil for brightness and full-on flavor. We wholeheartedly agree! This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe information

  • Yield

    8 servings

Ingredients

1 lb. dried chickpeas, soaked overnight, drained
1 medium onion, thinly sliced
6 garlic cloves, crushed
2 3x1" strips lemon zest
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.

    Step 2

    Do Ahead: Chickpeas can be made 6 days ahead. Transfer to an airtight container and chill.

TagsChickpeaBean and LegumeVegetableEasyMainSideDairy FreeGluten FreeNut FreeVeganVegetarianHealthyishSimmerLunchDinnerBon Appétit
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