Like all dried beans, chickpeas are far better when you cook them yourself than when you simply open a can. But unlike lentils, split peas, and even to some extent white and red beans, you must plan ahead to use chickpeas in other dishes. Overnight soaking reduces the cooking time somewhat, as does a quick boil and a shorter soak; but mostly the cooking takes time, unless you use a pressure cooker. Once done, chickpeas can be stored in their cooking liquid (this is another unusual aspect of chickpeas; their cooking liquid is delicious), covered and refrigerated, for a few days or frozen indefinitely. Other legumes you can prepare this way: this procedure can be followed for any legume, but most will cook faster than the chickpeas.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.