I followed the recipe plus added a charred lemon courtesy of Carla Lalli Music. My husband has been vegetarian for decades, and upon tasting he said: "I don't know what chicken broth tastes like, but I imagine it tastes like this!". Delicious.
Made this today with great results. The instructions don’t specify when to add the Parmesan rind, so I just added it with the chickpeas. I used the chickpeas and broth to make Pasta e Ceci ( Colu Henry, NYT)--delicious comfort food!
We like to use either Kosher Sea Salt (from small brands known for purity and quality like Jacobsen Salt Co.) or sea salt that is mineral rich, like Fine Ground Celtic Salt. Kosher salt is lighter and less "salty" generally than non. But, in truth, every salt will vary in salinity. Always go slowly when adding salt to anything—the rule of thumb being that you can always add more, but can't subtract. Going forward we'll try to be more specific. :)
Delicious. I couldn’t stop eating them just on their own! I needed only one tablespoon of salt--may have been my salt or that I used a healthy piece of kombu.
Whoa! These turned out amazing and are so versatile! My 11 month old daughter went nuts for them. They were delicious over rice, with roasted chicken, and also made a “cheese board for dinner” more of a meal. I’ll probably try out the technique w/ other dried beans, too. Thank you!!
Thank you these chickpeas are delicious although I added the 2 tablespoons of sea salt as the recipe said and I wondered wether it was a typo and you meant teaspoons as they are quite salty and I certainly wouldn’t want to add another 2-3 tablespoons. Am enjoying all your recipes enormously.
Hi Belinda! Thanks for writing (and cooking), and so sorry for any confusion. When we use Diamond Crystal kosher salt, we end up needing about 1-3 tablespoons per batch (depending on the beans, etc.) For sea salt, it's generally about half that. We'll clarify in the recipe!
Ah yes that makes perfect sense, I didn’t realise that about kosher salt, in England it’s not a salt we can readily buy. These are still by far the most delicious chickpeas I have ever made!
I made the garbanzos according to the recipe and they and their broth are VERY delicious! Made a soup tonight and tomorrow I will make chicken thighs with harissa and the garbanzos. So good! Thank you!
Garbanzos are one of my top 3 beans! Thanks for sharing the recipe!
Nothing worst that chickpeas (or beans) al dente, I so agree!
Loved this SO much!
I followed the recipe plus added a charred lemon courtesy of Carla Lalli Music. My husband has been vegetarian for decades, and upon tasting he said: "I don't know what chicken broth tastes like, but I imagine it tastes like this!". Delicious.
Made this today with great results. The instructions don’t specify when to add the Parmesan rind, so I just added it with the chickpeas. I used the chickpeas and broth to make Pasta e Ceci ( Colu Henry, NYT)--delicious comfort food!
We loooooove Pasta e Ceci — one of the greatest!
Really good to know. Thank you for the recommendations.
Quick follow up question. When you referring to the salt. It is Kosher Salt or are you using Sea Salt?
We like to use either Kosher Sea Salt (from small brands known for purity and quality like Jacobsen Salt Co.) or sea salt that is mineral rich, like Fine Ground Celtic Salt. Kosher salt is lighter and less "salty" generally than non. But, in truth, every salt will vary in salinity. Always go slowly when adding salt to anything—the rule of thumb being that you can always add more, but can't subtract. Going forward we'll try to be more specific. :)
Love this posting so much. Thank you & Happiest of Holidays.
Delicious. I couldn’t stop eating them just on their own! I needed only one tablespoon of salt--may have been my salt or that I used a healthy piece of kombu.
When do you add the rind? Thanks!
Along with the water! We’ll clarify the wording in the recipe. Thanks!
Whoa! These turned out amazing and are so versatile! My 11 month old daughter went nuts for them. They were delicious over rice, with roasted chicken, and also made a “cheese board for dinner” more of a meal. I’ll probably try out the technique w/ other dried beans, too. Thank you!!
Thank you these chickpeas are delicious although I added the 2 tablespoons of sea salt as the recipe said and I wondered wether it was a typo and you meant teaspoons as they are quite salty and I certainly wouldn’t want to add another 2-3 tablespoons. Am enjoying all your recipes enormously.
Hi Belinda! Thanks for writing (and cooking), and so sorry for any confusion. When we use Diamond Crystal kosher salt, we end up needing about 1-3 tablespoons per batch (depending on the beans, etc.) For sea salt, it's generally about half that. We'll clarify in the recipe!
Ah yes that makes perfect sense, I didn’t realise that about kosher salt, in England it’s not a salt we can readily buy. These are still by far the most delicious chickpeas I have ever made!
I made the garbanzos according to the recipe and they and their broth are VERY delicious! Made a soup tonight and tomorrow I will make chicken thighs with harissa and the garbanzos. So good! Thank you!
So glad to hear it!
Yum. Sounds like the perfect pairing!