Sackboy Loves Chickpeas Provençal Style

Super yummy, super nutritious...and super easy!

I made this from a recipe in "How to Cook Everything The Basics: All You Need to Make Great Food".

 

Ingredients

1 ½ cups (~12 oz) dried chickpeas

Salt and ground black pepper

4 thick slices French bread

1 tablespoon minced garlic

1/4 cup olive oil

1/2 cup chopped parsley

 

Chickpea Nutrition Information

Serving Size: 1 cup (cooked)

Carbohydrate: 45 g

Protein: 15 g

Fat: 4 g (0 g saturated)

Fiber: 12 g

Calories: 269

 

Directions

Place chickpeas (garbanzo beans) in large, deep pot; cover with 3 inches of water. Bring to boil; then reduce heat to gentle bubble. After 30 minutes taste. If chickpeas are getting soft add a pinch of salt. If not, keep checking them every 15 minutes or so until they start to soften. [Tip: if chickpeas become exposed, add more water to cover them. But try to keep the water level to a minimum. This will result in a thicker broth when the cooking is done.]

 

After the chickpeas have begun to soften continue to cook for another 15 - 45 minutes. [Important: chickpea cooking times vary widely. Personally, I've found the Whole Foods brand takes at least another hour.]

 

While the chickpeas cook, heat the oven to 400 F. Tear the bread into bite-sized pieces and place on a baking sheet. Bake the bread, turning at least once, until it's browned. The bread need not be warm when serving so it's OK to do this step early, [Tip: I find that a toaster works just as well. Cut several slices of French bread and toast it. Then cut into pieces with a bread knife.]

 

When the chickpeas are completely tender (just starting to break apart) add the garlic and olive oil. Adjust seasoning to taste.

 

To serve, place some of the toasted French bread in a shallow bowl. [I use my pasta bowls.] Ladle on some chickpeas and broth. Add some parsley garnish. Drizzle on some olive oil if desired.

Done