|flickr image by veganbaking.net|
Chickpeas, known as Nahit among the Jews, is called garbanzos in
Spain and Mexico, and ceci in . Nahit is a traditional dish served during
family celebrations. The nut-like flavor
and crunchy texture makes them an excellent substitute of nuts or popcorn. As a
savory snack or appetizer, sprinkle the chickpeas liberally with salt, pepper,
and onion or garlic powder. Italy
1 lb dried chickpeas
2 Tbsp salt
2-3 qrts water
Salt and black pepper to taste
- Place the dried chickpeas in a large saucepot and cover with cold water by 3 to 4 inches.
- Soak the beans overnight, adding in more water as needed during the soaking period. Drain well in the morning.
- Cover the beans with cold water and bring to a boil.
- Remove the scum, lower the heat, add the salt and cook uncovered until the beans are almost done (approximately 1 hour).
- Cover and cook until tender
- Drain well.
- Sprinkle with salt and pepper to taste.
- Serve hot or cold.
ref: Kosher Cookery