Bittman Basics

Chickpea Broth Is So Delicious You Need Bread to Soak It Up

This is a very good pot of beans

Photo: Romulo Yanes

I’d argue you could make a weekly pot of beans under regular circumstances, but it’s an especially compelling argument given our current hunkered-down status.

Store the beans and their cooking liquid in a container in the fridge and enjoy with bread for days and days — just reheat the chickpeas and broth before serving. And like all beans, chickpeas freeze perfectly for months.

Plus, it’s a great project when you’ve got nothing but time, because the cooking time for chickpeas can vary even more than most beans. I’ve cooked some that were tender in 30 minutes, while older ones can take well over 2 hours. Taste frequently and be patient. And don’t forget the bread.

Chickpeas, Provençal Style

Time: 1 to 2 hours, mostly unattended
Makes: 4 servings

Ingredients

• ½ cup dried chickpeas (about 12 ounces), rinsed and picked over
• Salt and freshly ground black pepper
• 4 thick slices French or Italian bread (day-old is fine)
• 1 tablespoon minced garlic