Super budget-friendly way to fill your lunchbox. Keep a container of these flavorful chickpeas in the fridge and add to meals to beef up the veggie count and the protein content.
Author:by Serena Ball, RD
Yield:6-8 servings 1x
1 pound (about 3 cups) dry chickpeas
1 large clove garlic, finely chopped
1/3 – 1/2 cup basil leaves, loosely packed
Salt and pepper (optional)
Cover chickpeas with about 6 cups water and soak overnight; OR for the quick-soak method, cover chickpeas with 6 cups water, bring to a boil, boil 2 minutes, turn off heat and cover to let soak for 1 hour.
Drain water from chickpeas. Cover chickpeas with 8 cups of fresh water and add (optional) 1/2 teaspoon of salt. Bring to a boil, turn heat down to medium low and cook with vented lid (mostly covered except small hole for steam to escape) for 35-45 minutes until chickpeas are tender.
Drain chickpeas and return to the warm pot. Immediately add garlic, the grated peel from 1 lemon and the juice from 1/2 of the lemon. Stir well and add optional salt and pepper to taste. Tear basil leaves into small pieces (cutting them makes them turn brown quickly.) Stir in basil right before serving.
These chickpeas freeze really well. Keep them in the freezer to add good nutrition to any meal.