Cook A Pot of Chickpeas, Eat For A Week
Here’s an idea for your weekend, and really there’s not much to it. While you’re sitting around on Sunday, reading the paper or doing a marathon of Orange is the New Black, bring a big pot of water to a boil. Drop in half an onion (leave the skin on), a carrot, a piece of celery and a whole head of garlic. Then pour in a big bag of dried chickpeas. If you’re bold, add a pinch of salt (though some say this changes the texture; I haven’t found that to be true). Lower to a simmer and cook for 20 to 40 minutes, tasting after 20 to see how far they have to go. Keep ’em going until they’re incredibly creamy on the inside (it’s tempting to stop when they’re merely edible, but creamy is what you’re going for), adding more salt as they chug along to help ensure that they get seasoned all the way to the center. When they’re seasoned and creamy, take the pot off the heat and allow it to come to room temperature. Then pop it in the fridge. What now?
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