Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried chickpeas
- 4 stalks celery , chopped
Directions
Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas.
Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches.
Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked.
Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba .
Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt , pepper , and a dash of olive oil and vinegar if you would like to eat them plain.