Simply Perfect Chickpeas 🌿✨

One little legume, so many ways to glow up.

Chickpeas (a.k.a. garbanzo beans if they’re feeling formal) are one of those pantry staples that go with everything. They’re fiber-rich, protein-packed, and way more versatile than canned versions give them credit for. With a quick soak and simmer, you can turn dry chickpeas into buttery, hearty gems ready for bowls, soups, salads—or roasted into crispy snack magic.

Ingredients

• 1 cup dried chickpeas

• Water (for soaking + cooking)

• 1 teaspoon sea salt (added after cooking)

• Optional: bay leaf, garlic clove, or a pinch of cumin for cooking water

• Optional for roasting: olive oil, paprika, garlic powder, sea salt, cumin

Instructions

1. Soak the chickpeas
Place dried chickpeas in a bowl and cover with water by 2–3 inches. Let soak for 8–12 hours or overnight.

2. Drain + rinse
After soaking, drain and rinse well.

3. Simmer until tender
Add soaked chickpeas to a pot with fresh water (about 3x their volume). Add bay leaf or garlic if you like. Bring to a boil, then reduce to a simmer. Cook for 45–60 minutes until tender. Skim foam if needed.

4. Salt at the end
Add salt once chickpeas are tender—adding it too early can make them tough. Taste and adjust seasoning.

5. Serve or roast
Use as-is, or move on to the bonus crispy option below.

Optional: Crispy Spiced Chickpeas 🔥

Want to level up your batch? Roast for a little crunch and bold flavor:

• Preheat oven to 425°F

• Pat cooked chickpeas dry with a towel (the drier they are, the crispier they’ll get)

• Toss with 1 tablespoon olive oil + ½ tsp sea salt + your favorite spices: paprika, cumin, garlic powder, or chili flakes

• Spread on a parchment-lined baking sheet

• Roast for 25–35 minutes, stirring once or twice until golden and crispy on the edges

• Let cool slightly—they crisp up as they cool

Tips & Add-Ons

• Add to: grain bowls, soups, salads, or power up your avocado toast

• Season smart: Toss with lemon juice, herbs, or tahini for a Mediterranean twist

• Make a batch: Cook once, store in the fridge for 5 days or freeze in portions for later

• Craving texture? Roasted chickpeas are chef’s kiss as a topping for creamy soups or soft quinoa

Once you’ve cooked chickpeas from scratch, it’s hard to go back. They’re humble, hearty, and always ready for your flavor mood.