Ingredients
Method
- Soak chickpeas in a large bowl in the refrigerator overnight, covered by about 2 inches of water. The beans will grow in size, so make sure you have plenty of space in your bowl.
- Strain and rinse the beans. Add them with the remaining ingredients to a medium sauce pan. Bring to a boil. Once the water looks foamy on the top, immediately reduce heat to the lowest setting. If you think, “This is barely even cooking,” you’re at the right setting.
- Cook the beans with the lid slightly ajar for 30 minutes, or until the beans are very soft (nearly falling apart) and the skins are blistering off.
- Strain the beans over a wide bowl to collect the liquid. Remove kombu, chop into small pieces and save for another use.
- Use the beans immediately, or refrigerate in a glass container for up to 1 week. Store liquid in a separate glass jar, or freeze it, to use as a “broth”—it’s perfect as a soup base or a liquid in a creamy dip.
Notes
Note: If you’re preparing the beans for a recipe that needs a more neutral flavor, leave out the kombu.