Yield: 10-20 servings (equivalent to ~10 tins of chickpeas)

Cook Time: ~2 hours + overnight soaking time

This is a simple recipe for some braised chickpeas, with inspiration from Molly Baz’s Master Beans recipe from Cook This Book. Most dried beans should work in place here, and a slab of bacon would also work great added in. Feel free to change herbs/spices also.

Ingredients

• 1kg Dried Chickpeas
• 2 Onions (or equivalent mix of alliums)
• 1-2 Heads of Garlic
• 1.5 tsp Baking Soda
• 3 Bay Leaves
• 1 Large Parmesan Rind
• 1 Sprig of Rosemary
• 1 tsp Black Peppercorns
• 200ml Olive Oil
• 2 tsp Smoked Paprika

Method

Soak, boil, simmer (there’s not much more to it).

1. Add the chickpeas to a bowl, cover with about 2 inches of water, and soak overnight.
2. Drain and rinse the chickpeas.
3. Add the chickpeas to a large pot and cover with water, then heat on high.
4. Add the baking soda, ~1 tbsp of salt (or combo of salt/stock cube), black peppercorns and smoked paprika.
5. Peel and quarter the onions, halve the heads of garlic and add to the pot
6. Add the parmesan rind, bay leaves, rosemary, and the olive oil.
7. Bring to a boil and skim off any foam.
8. Simmer for 1-2 hours until the chickpeas are tender.
9. Check the seasoning and top up the liquid if necessary.
10. Serve.