- Portion size 25 servings
- Credits : Canadian Living Magazine: June 2007
- 3 cups dried chickpeas
- 1 onion quartered
- 3 garlic cloves smashed
- 2 bay leaves
- 6 sprigs fresh parsley
- 1 teaspoon whole peppercorns
- 1 carrots halved lengthwise
- 1 stalk celery halved lengthwise
MethodSoak chickpeas using either Quick or Long method as follows:
Quick Soak Method: In large saucepan, bring chickpeas and 9 cups (2.25 L) water to boil; boil for 3 minutes. Remove from heat; cover and let stand for 1 hour.
Long Soak Method: In large bowl, cover chickpeas with 9 cups (2.25 L) water; let soak for 6 hours or for up to 24 hours.
Drain chickpeas; rinse under cold water.
In cheesecloth, loosely tie onion, garlic, bay leaves, parsley and peppercorns.
In large saucepan, bring cheesecloth bag, carrot, celery, soaked chickpeas and
9 cups (2.25 L) water to boil. Reduce heat, cover and simmer for about 2 hours or until beans are tender.
Drain and discard bag, carrot and celery; rinse chickpeas. (Make-ahead: Let cool to room temperature. Refrigerate in airtight containers for up to 3 days or freeze for up to 4 months.)
Nutritional facts Per 1 cup 250 mL : about
- Sodium 9 mg
- Protein 12 g
- Calories 222.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 37 g
- Iron 28.0
- Folate 106.0
- Calcium 6.0
- Vitamin C 3.0